Women's Weekly Food

PASSIONFRUIT SOUFFLÉSPREP + COOK TIME 30 MINUTES SERVES 4Now here’s a foolproof deliciousrecipe if ever there was one, andoh so impressive in flavour andappearance. The soufflé word strikesterror into most people’s hearts, butthis is a flour-free soufflé, which willmaintain its height and beauty forlonger than the classic flour-basedrecipe. There are many variations onthis recipe. Fruit is used as the baseand stronger-tasting fruit works thebest – berries are wonderful. Yearsago, my son and his wife were invitedto a dinner party for eight. He wasnominated to bring the dessert – he’sa great cook, but has no idea aboutdesserts or baking. I gave him acrash course at home using thisrecipe, but with berries. He tookalong every piece of equipmenthe’d need to make the soufflés inthe host’s kitchen (who knows whatpeople have in their kitchens?).It was a triumph. The locals talkedabout those soufflés for years.Now if he could do it, you can too.1 tablespoon caster sugar2 egg yolks⅓ cup (80ml) passionfruit pulp2 tablespoons Grand Marnieror Cointreau½ cup (80g) icing sugar4 egg whites1 Position the oven shelves toallow for the height of the puffed−upsoufflés (and for easy handling whenyou take them out of the oven).Preheat oven to 200°C/180°Cfan−forced. Use butter to greasefour 1−cup (250ml) soufflé dishessprinkle bases and sides evenlywith caster sugar, shake away excesssugar. Place dishes on an oven tray.2 Whisk egg yolks, passionfruit,liqueur and 2 tablespoons of thesifted icing sugar in a large bowluntil mixture is combined.3 Beat egg whites in a small bowlwith an electric mixer until softpeaks form. Gradually add remainingicing sugar beat until firm peaksform. Fold egg white mixture intopassionfruit mixture, in two batches.Spoon mixture gently and evenlyinto dishes.4 Bake soufflés for 12 minutes oruntil puffed and browned lightly.Serve immediately, dusted with alittle more sifted icing sugar.``````LEMON DELICIOUSPUDDINGPREP + COOK TIME 1 HOUR SERVES 6``````I’m a fan of the good old-fashionedLemon Delicious. I like it served soonafter it comes out of the oven, beforethe sauce gets absorbed by thespongy top. I was never all thathappy with the recipes we had,then I saw a recipe in a newspaperwhich was quite different fromours. I cooked it, but it didn’twork. I adjusted it in a major way- now I think it’s the best LemonDelicious recipe I know. You canmake this recipe in six 1cup dishesif you must, but I don’t think theresult is all that great. There’s atendency to overcook the small pudsand the sauce disappears almostbefore you can eat them. When youcook anything in a water bath, checkthe oven shelf positions to make sureeverything fits before you preheat theoven. I position the baking pan in theoven on a “locked” oven shelf. Whenthe time comes to cook the pudding,pull out the appointed shelf andplace the baking pan with theovenproof dish in position, on theshelf. Add the boiling water to thebaking pan, then ever so gently, pushthe shelf back into the oven.``````125g butter, melted2 teaspoons finely grated lemon rind1½ cups (330g) caster sugar3 eggs, separated½ cup (75g) self-raising flour⅓ cup (80ml) lemon juice1⅓ cups (330ml) milk``````1 Preheat oven to 180°C/160°Cfan−forced. Grease a 1.5 litre (6−cup)ovenproof dish.2 Combine butter, rind, sugar andegg yolks in a large bowl whisk insifted flour, then juice. Gradually stirin milk mixture should be smoothand runny.3 Beat egg whites in a small bowlwith an electric mixer until softpeaks form fold into lemon mixture,in two batches.4 Pour lemon mixture into dishplace dish in a large baking pan. Addenough boiling water to the pan tocome halfway up the side of the dish.5 Bake pudding for45 minutes or until thetop feels firm.