Bara brith soufflés
You need a quick, light hand here to rise to the challenge of this Welsh tea bread-inspired soufflé (actually it's not that hard, just fold the egg whites in a third at a time to keep the mixture airy).
Equipment: You will need 4 x 200ml/7fl oz soufflé ramekins, brushed with melted butter and dusted with caster sugar.
Ingredients
- 300ml/10fl oz freshly brewed strong black tea
- 40g/1½oz soft dark brown sugar
- 100g/3½ oz mixed dried fruit
- 4 large free-range eggs
- 50²µ/1¾´Ç³ú caster sugar, plus extra for dusting
- 30g/1oz cornflour
- 250ml/9fl oz milk
- 1 tsp ground mixed spice
- icing sugar, for dusting
Method
Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour.
Drain the fruit, tip into a food processor and blend until smooth.
Preheat the oven to 200C/180C Fan/Gas 6.
Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour.
Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth.
Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air.
Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately.