For those of you feeling adventurous this weekend what better baking challenge than a soufflé? There is no need to fear, as long as you make these soufflés just before you are ready to serve them, you will be able to dazzle your guests with this yummy treat before it swiftly deflates. 

Serves 8

Cooking time: 35 – 40 mins

What You’ll Need:

• 50g unsalted butter
• 135g Billington’s Golden Caster Sugar
• 210g dark or couverture chocolate
• (70% cocoa solids), broken into pieces
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tsp dark rum
• 1/4 tsp vanilla extract
• 5 eggs, separated
• Vanilla custard, to serve

What To Do: 

• Preheat the oven to 180oC (fan 160oC)/350oF/gas mark 4. Melt half the butter and use to brush the inside of eight small ramekins. Tip 25g of the sugar into one ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat until all the ramekins are butter-and-sugar-coated

• Melt the chocolate with the spices, rum, vanilla extract and remaining butter in a large heatproof bowl, over a pan of gently simmering water (the base of the bowl must not touch the water). Stir until smooth. Remove the bowl from the heat and mix the egg yolks in one at a time

• In a large clean bowl, whisk the egg whites to soft, moist-looking peaks. Mix a little into the chocolate mixture, then gently fold in the rest, using a large metal spoon

• Divide the soufflé mixture between the ramekins, spooning it in, and place the ramekins on a baking sheet. Bake in the preheated oven for exactly 11 minutes. Serve with vanilla custard poured into the centre of each soufflé

Recipe from Billington Sugar Recipes for Summer

Have a look at Levi Roots’ Love Cakes if you’d rather have a bun than a soufflé