Prune and Walnut Souffle

77ns ea/7y wade souffle is a tempting dessert course for a light lunch or dinner.

1 teaspoon butter

4 egg whites

2 oz. sugar

8 oz. prunes, soaked overnight, drained, stoned and chopped

2 oz. – cup walnuts, chopped

½ teaspoon vanilla essence

Preheat the oven to moderate 350°F (Gas Mark 4, 180=C). Grease a 2-pint souffle or straight-sided ovenproof dish with the butter. Set aside.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, fold in the sugar, prunes, walnuts and vanilla essence. Pour the mixture into the prepared dish and place the dish in the centre of the oven.

Bake the souffle for 25 to 30 minutes or until the top has risen and is golden brown.

Remove the dish from the oven and serve the souffle immediately.

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