"I decided I'd like to use the recipes i make for my own family and friends. so much has changed in the last 30 years - not only have Sundays become less formal, but we have a far greater choice of ingredients. puddings are out for us in the week, but Sunday lunch wouldn't be the same without one." this soufflé is packed with antioxidant-rich blackberries, which are also crammed with health-promoting vitamins and minerals.

Blackberry soufflé

This really is the most simple soufflé to make and it is just wonderful to eat. The quantities will serve 6 to 8, depending on which size of ramekin you choose. If you haven't any crème de cassis, use kirsch or leave it out.

Description: Blackberry soufflé

Preparation time: 10 minutes

Serves 6 to 8

Easy/prepare ahead

300g (10oz) fresh or frozen blackberries

1 heaped tbsp Cornflour

3tbsp Crème De Cassis

3 large Egg whites

100g (4oz) Caster sugar

Icing sugar, to serve

1.    Preheat the oven to 190 C, 170 C fan, 375 F, gas 5 and place a baking sheet in the oven to get hot. Grease the insides of 8 size-1 ramekins or 6 large ramekins.

2.    Put the blackberries into a saucepan. Gently heat for 4 to 5 minutes until the fruits are soft and mushy.

3.    Mix the cornflour arid crème de cassis together until smooth.

4.    Pour a little of the blackberry mixture on to the cornflour and cassis, blend well and then add to the blackberries in the pan. Stir over the heat until thickened.

5.    Sieve the mixture into a bowl and then leave to become cold.

6.    Whisk the egg whites until stiff. Add the sugar a teaspoon at a time until the mixture is stiff and shiny.

7.    Fold the cold blackberry puree into the egg whites and carefully mix until combined and smooth. Spoon into the ramekins and level the tops. Run your finger around the top edge of the ramekin dish to make the sides even - this will give an even rise.

8.    Place the ramekins on the hot baking sheet and cook in the preheated oven for 8 minutes until well risen.

9.    Dust with icing sugar and serve at once.

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