As people who have had recent contact with me will know, ever since we moved in we’ve been busy virtually every weekend, which has involved a lot of cooking Sunday lunch for family members. This Sunday was the turn of my Grandad and Step-Nan (affectionately known as M and M for their initials). Unfortunately I forgot to take a photo of the main course, but to be honest I did very little to make it – four duck breasts, fried skin-side down in a dry pan until the skin was brown and crispy (pouring away the fat as it renders out), browning the other sides and then whacked in the oven for a few minutes at 200 C. I fried off some thinly sliced red onion in the pan and made a gravy with flour, duck stock from when I portioned the bird, port and plum jam. Served up with new potatoes, whole chantenay carrots and steamed green beans. M and M had brought some home made chicken liver paté and bread for starter, which was delicious but I really shouldn’t take credit for!
So lunch was somewhat of a simple affair, but the dessert was an experiment. When A Man’s dad came to visit last week, he brought cooking apples and eggs from their chickens, so I thought pudding ought really to encompass both of these ingredients. Hence adapting the Mango, Orange and Lemon Soufflé recipe from my Green and Black’s cookbook to make these soufflés, the toffee aspect developing from the lack of caster sugar in the cupboard and me deciding that it was more appropriate for the time of year to be making toffee apple flavour. One I’ll be trying again (but hopefully serving up at a time when my step-nan isn’t engaged in playing with my new sewing machine!) and attempting to perfect… We ended up with some spare, which were actually quite nice both cold and reheated.
Toffee Apple Soufflés
Makes 8 individual soufflés
3 cooking apples, peeled, cored and diced small
1 1/2 oz / 40g unsalted butter
1 1/2 tablespoons flour
4 1/2 fl oz / 125ml milk
6 eggs, separated
1 1/2 oz / 40g dark brown soft sugar
- Place the apple in a microwaveable bowl with a little water and microwave on high for a couple of minutes until soft. Mash with a fork and leave to cool.
- Melt the butter on a low heat on the hob. Brush 8 ramekins with melted butter and place on a baking tray.
- Stir the flour into the remaining butter and beat until it has all been absorbed. Return to a low heat until it starts to froth.
- Whisk the milk into the roux gradually and cook over a medium heat until thickened. Remove from heat and cool.
- Beat the egg yolks into the milk one at a time and leave to cool completely. Add the apple to the roux.
- Preheat the oven to 200 C / 400 F / Gas Mark 6. Whisk the egg whites to the soft peak stage. Gradually add the sugar and whisk until the meringue is firm. Gently fold the meringue into the apple mixture.
- Fill the ramekins and bake for 8 – 10 minutes. Do not open the oven door in this time.
- Carefully remove from oven and serve immediately (on plates! The ramekins will be damned hot!) with clotted cream.
- Bask in the glory of having served soufflés for dessert.