Apricot and Ginger Soufflés

Method

In a large pan, gently cook the apricots, ground ginger, sugar and 75ml (3fl oz) water for 10min until fruit is soft. Purée in a food processor or blender until smooth, then leave to cool. Stir in the lemon juice.

Preheat the oven to 190°C (170°C fan) mark 5 and put a baking sheet on the middle shelf to heat up, making sure there's enough space for the soufflés to rise. Heat 175ml (6fl oz) of the milk until just boiling. Whisk the remaining cold milk into the cornflour. Pour this mix into the hot milk, return pan to heat and whisk until thick. Spoon into a large bowl and cool for 5min.

Spoon 1tbsp of the apricot purée into each of six 200ml (7fl oz) ramekins. Sprinkle stem ginger on top. Whisk egg whites until soft peaks form. Set aside. Beat egg yolks into the cooled milk sauce, then fold in remaining apricot purée. Next, fold in the egg whites in two batches. Working quickly so as not to lose too much air, divide mixture among the ramekins.

Bake for 15-20min until risen and golden. Meanwhile, get the sieve and icing sugar ready - once the soufflés are out of the oven you'll need to work speedily. Dust with icing sugar and serve without delay!