Whisky Seville Marmalade Soufflé


  • 2 eggs, size 3, separated
  • 1 egg yolk, size 3
  • 50g sugar
  • 225ml milk
  • 1 1/2 tablespoons plain flour, sifted
  • 2 tablespoons Tasmanian Gourmet Sauce Company Whisky Seville Marmalade


  1. Preheat the oven to 200°c
  2. Butter four 225ml soufflé dishes
  3. Whisk together all the egg yolks and the sugar until thick and pale
  4. Gently fold in the sifted flour with a metal spoon
  5. Bring the milk to the boil in a thick-bottomed saucepan, then slowly pour it into the egg yolk mixture, stirring
  6. Return the mixture to the rinsed saucepan and heat gently, stirring until thickened; do not allow it to boil
  7. Remove from the heat and stir in the Whisky Seville Marmalade
  8. Whisk the egg whites until stiff but not dry
  9. Stir 2 tablespoons into the marmalade mixture to soften it, then carefully fold in the remainder
  10. Divide between the soufflé dishes
  11. Bake in the centre of the oven for about 13 minutes until well risen and lightly set
  12. Serve immediately