IT IS REALLY NOT THAT TRICKY TO MAKE A SOUFFLÉ and I’m determined to prove it! Those of you who shy away from them, please give this recipe a go. The secret lies in making a thick souffle base and adequately whisking the egg whites until they are firm and glossy. Also, it is important to resist opening the oven door until the souffle is ready, otherwise it is liable to collapse,

SERVES 4

40g unsalted butter, well softened, for brushing 100g caster sugar, plus extra to dust

150ml whole milk

100ml double cream

3 large egg yolks

15g plain flour

10g cornflour

4 large egg whites

finely grated zest and juice of 2 lemons icing sugar, to dust

Brush 4 individual souffle dishes 250ml capacity with the softened butter, using upward vertical strokes, including the rims. Chill for a few minutes, then brush with a second layer of butter. Sprinkle some caster sugar into each dish, shaking and tipping the dish to dust the butter- coated base and sides evenly. Tip out any excess and chill until needed.

For the souffle base, pour the milk and cream into a heavy-based pan and slowly bring to just below the boil, then remove from the heat. Meanwhile, whisk the egg yolks and 50g caster sugar together in a large bowl until pale and thick. Sift the flour and cornflour together onto the yolk mixture and whisk again until smooth. Now, slowly add the creamy milk, whisking as you go. Pour the mixture back into the pan and stir constantly over a tow heat with a wooden spoon for 5 minutes or so, until it is smooth and quite thick. Set aside to cool. Preheat the oven to 200°C/Fan 180°C/Gas 6.

In a large clean bowl, whisk the egg whites to stiff peaks. Add a few drops of lemon juice, then whisk again. Gradually whisk in the remaining 50g sugar, a spoonful at a time, until you have a very thick, glossy mixture.

Stir the lemon zest and juice into the souffl6 base, then whisk in a third of the egg white mix to loosen the mixture. Now carefully fold in the re$i of the egg white, using a large metal spoon, until evenly incorporated.

Spoon the mixture into the prepared dishes, filling them to the top, then tap each once on the work surface to get rid of any air bubbles. Gently smooth the surface with a small palette knife. Run the tip of the palette knife around the inside edge of the dish, then place on a baking sheet. Bake in the middle of the oven for 15-18 minutes or until risen with a slight wobble in the middle. Oust with icing sugar and serve straight away.