Roasted Plum Soufflé Recipe

How to make a Roasted Plum Souffle


  1. Preheat oven to 180°C (or 160°C for fan forced ovens). Use a pastry brush to liberally and evenly butter 4 x 250ml straight-sided ramekins.
  2. Place a few tablespoons of sugar into buttered a ramekin and gently turn it to coat the inside. Tap the excess into the next ramekin and repeat until all are evenly coated with sugar. This will ensure a smooth rise. Discard any excess from the last ramekin. Place ramekins on a tray in the fridge until needed.
  3. Cut the plums in half and remove the stones. Place into a small baking tray and sprinkle with 50g the caster sugar. Toss to coat, turn face up and dot the butter over the top of plums. Bake for 30 minutes or until softened and slightly tinged at the edges.
  4. Set aside to cool completely, then blend or puree plums. Add the egg yolk and sift in the cornflour, then mix well. Place into a large mixing bowl and refrigerate until needed.
  5. Increase oven tempeature to 190°C ( or 17°C for fan forced ovens ). Place the egg whites into another large mixing bowl and beat until you can form soft peaks. Slowly add the remaining 50g caster sugar, a tablespoon at a time, until stiffer peaks form. Gently fold ⅓ of the whipped whites into the refrigerated plum mixture, then add the rest in 2 batches until evenly incorporated. Be careful not to knock out all of the air.
  6. Transfer the mixture to the prepared ramekins, levelling them off with a palette knife to create a flat top. Gently run the tip of your thumb around the inside border of the raw soufflé. This channel will encourage it to rise evenly when it cooks. Place onto a flat baking sheet and cook for 12-14 minutes or until well risen and just cooked through.
  7. Remove from the oven and dust with icing mixture. Serve immediately with cream.

Tip:  Serve as soon as they’re out of the oven. As soufflés are full of hot air, they will deflate very quickly