Banana & cinnamon soufflé

Serves: 4 (200 ml ramekins)

Ingredients

15 g unsalted butter, plus a little extra
80 g caster sugar, plus extra for dusting
2 ripe bananas
150 ml full-fat milk
2 tsp ground cinnamon
15 g plain flour
2 eggs, separated

Method

1. Heat oven to 200c/180c fan/gas mark 6.

2. Butter four ramekins, then sprinkle with sugar. Purée the bananas until smooth; set aside.

3. In a pan, bring the milk to the boil then remove from the heat and leave to cool slightly. Once cool, stir in the banana purée and cinnamon.

Melt the butter in a pan, then stir in the flour and cook for one minute. Remove from the heat and gradually whisk into the banana mix followed by the egg yolks, one at a time.

4. Whisk the egg whites to soft peaks, then gradually add the sugar, whisking between each addition until thick and glossy. Gently fold the egg whites into the banana mix, then spoon into the ramekins, filling to the top. Smooth with a palette knife and place on a baking sheet. Cook in the oven for 10-12 minutes until well risen and golden. NEVER OPEN THE OVEN DOOR DURING COOKING AS THIS WILL STOP THE SOUFFLÉS RISING.

(BBC Good Food magazine Oct. 2010 pg138)