This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer/early autumn.
For a cherry soufflé omelette, replace the apples and blackberries with 150 g (5½ oz) stoned red cherries. Poach with 1 tbsp caster sugar and a star anise or bay leaf until the juices run. Make the omelette as in the main recipe, but replacing the vanilla extract with pure almond extract. * Make a caramelised apple soufflé omelette. Melt 15 g (½ oz) unsalted butter, add 2 sliced dessert apples and sprinkle with 15 g (½ oz) light soft brown sugar. Sauté for 4–5 minutes, stirring, until tender and caramelised. Sprinkle with the grated zest of 1 lemon, then use to fill the omelette made as in the main recipe.
Blackberries and other blue or purple-coloured fruits get their colour from flavonoids, powerful antioxidants that help to protect against coronary heart disease. * The use of dessert apples instead of a cooking variety means that they need only light cooking and therefore not only retain their shape and texture but also much of their nutritive value too. * The sodium content of unsalted butter is only 11 mg per 100 g (3½ oz), compared with salted butter which has a content of 750 mg per 100 g (3½ oz).
B12 * A * B2, C, E, folate, niacin, calcium, copper, iron, selenium, zinc