Mastering the Sweet Soufflé

A sweet soufflé is one of the great anxiety-inducing puddings, but the principles are simple. You build a flavour base - usually a thick fruit purée, custard or pastry-cream - then fold in stiffly-whipped sweetened egg whites in two stages: a small portion first to loosen the base, then the remainder gently to keep the volume. Bake at a high temperature (around 200°C / 390°F) in well-buttered and sugared ramekins, never opening the oven during baking. A clean ramekin rim, an unrushed fold, and a pre-heated baking tray are the small things that decide between a tall airy success and a dense disappointment. Serve the moment the soufflé leaves the oven - they wait for no one.