• You need 4 individual souffl dishes
  • Juice and zest of 3-4 blood oranges (200ml juice)
  • 20g (¾ oz) cornflour
  • 3 eggs
  • 60g (2½ oz) caster sugar
  • A little butter, plus extra caster sugar



Chill the souffl dishes.

Preheat the oven to 200C (400F, Gas mark 6).

Brush the lip and inside of the souffl dishes with a little melted butter and coat with a little caster sugar.

Mix the cornflour with a little of the juice to make a paste.

Boil the remaining juice and whisk into the cornflour paste.

Once cooled down, beat in the egg yolks and orange zest.

Whisk the egg whites with the caster sugar until just holding their shape.

You want a creamy consistency.

Carefully fold into the cooled egg yolk mixture and spoon into the prepared souffle dishes.

Stand the dishes in a shallow pan of hot water and cook in the oven for about 20 minutes until fully risen.

Serve immediately.