- 5 free-range eggs, separated
- 1 tbsp self-raising flour
- 1 tbsp caster sugar
- ½ tsp vanilla essence
- 1 orange, zested
- 3 tbsp caster sugar
- 100g/3½oz raspberries
- 1 tbsp icing sugar
- Preheat the oven to 200C/400F/Gas 6.
- Beat together the five egg yolks with the flour, caster sugar, vanilla essence and orange zest.
- Whisk the egg whites in a large bowl until stiff.
- Whisk in the caster sugar with the egg whites until peaks are formed by the whisk.
- Fold together the white and the yolks and pour into a pudding dish.
- Place into the oven for 12-15 minutes, until risen and golden.
- Meanwhile, for the coulis, whiz together the raspberries with the icing sugar.
- When ready remove the soufflé, place on a plate and drizzle with the raspberry coulis.