Prune and apple soufflé

Prune and apple soufflé


1 person made this

About this recipe: There's no need to be nervous about making a soufflé, as it isn't at all difficult. It just needs to be served hot, straight from the oven, while it is impressively puffed up and is light-as-air to eat. This soufflé is flavoured with prunes cooked in apple juice, both naturally sweet, so the mixture needs no sugar to sweeten it.

Norma MacMillan

Serves: 4 

  • 125 g (4½ oz) ready-to-eat stoned prunes
  • 120 ml (4 fl oz) apple juice
  • 3 large eggs, separated
  • 2 tbsp double cream
  • 2 tsp icing sugar, sifted

Prep:2hr20min  ›  Cook:20min  ›  Ready in:2hr40min 

  1. Put the prunes in a small saucepan with the apple juice. Cover and leave to soak for at least 2 hours, or overnight if more convenient.
  2. Heat the prunes until they start to simmer, then simmer gently for about 5 minutes or until very tender. Purée in the pan with a hand-held blender, or in a blender or food processor.
  3. Preheat the oven to 200°C (400°F, gas mark 6), and put a baking sheet in to heat. Lightly grease a 1 litre (1¾ pint) soufflé dish that is 15 cm (6 in) in diameter. In a mixing bowl, lightly whisk together the egg yolks and cream, then stir in the prune purée.
  4. In another bowl, clean and grease-free, whisk the egg whites until stiff. Stir 2 tbsp of the egg whites into the prune mixture to loosen it, then carefully fold in the rest with a large metal spoon.
  5. Pour the mixture into the soufflé dish. Set on the hot baking sheet and bake for 20 minutes or until the soufflé is risen and just slightly wobbly when very gently shaken. Quickly dust the top with the icing sugar, then serve immediately.

Each serving provides

A, B12 * B2, iron, zinc

Some more ideas

For a mango and orange soufflé, replace the prunes with dried mangoes, and simmer in orange juice with 1 tbsp clear honey instead of apple juice. * To make individual banana and rum soufflés, mash 2 medium-sized ripe bananas until smooth, then stir in 2 tbsp dark rum. Use this instead of the prune purée. Divide the mixture among 6 lightly greased 150 ml (5 fl oz) ramekin dishes. Place on the hot baking sheet and bake for 15 minutes. Dust with icing sugar and serve immediately.

Plus points

Prunes provide useful amounts of potassium, iron and vitamin B6. The vitamin C in the apple juice will help the body to absorb the iron in the prunes. * Although fruit juices like apple have little fibre – unlike the original fruit – they still retain the other nutrients such as good amounts of vitamin C and other antioxidants. * Eggs are a useful and convenient food, suitable for both sweet and savoury dishes. They are also good for you, boosting the intake of many essential nutrients including protein, vitamins B12, A and D, and zinc.

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