Hot Blood Orange Layered Soufflé

Usually made with lemons, I tried this delicious soufflé recipe using blood oranges for a change, and it was very good! Blood oranges are not as sharp as lemons, but a little more tart than normal ones, and the sauce was a rosy orange colour.  When it is cooking, the pudding separates into a light spongy top layer with a lovely custardy layer underneath.  It has never been known to fail.    The recipe below serves about 6, and is taken from Mary Berry's Aga Cookbook, but is also in Good Housekeeping.   I usually make it in a large soufflé dish, this is just for show!  

Hot Orange Soufflé

4 eggs

2 large oranges (I used blood oranges) – rind and juice

8oz/225g caster sugar

1oz/25g butter

2oz/50g flour (or blend)

16floz/475ml milk

Boil a kettle of water, butter a 2.5 pint/1.4 litre ovenproof dish and preheat the oven to 180 deg C.   

Separate the eggs, and put the yolks, orange rind and juice, sugar, butter and flour into a food processor and blend thoroughly.  Add the milk slowly through the funnel.  

Whisk the egg whites in a separate bowl until firm and fold into the mixture (I usually do it the other way round as it is difficult to fold into a processor bowl!).   When it is reasonably well mixed, ie, not too many egg white islands, pour it into the greased dish. 

Stand the dish in a large oven tin and pour the boiling water around it.    Cook for about 35-40 minutes until it is risen and browned (and the top is set and spongy to the touch).  If it is browning too quickly, put a piece of foil over the top.   The pudding doesn't like to stand around too long, so timing is important but not critical - it can be left in the oven on a lower setting, but not for too long!  (still tastes great, but doesn't look quite so good)

Delicious served with cream or Greek yoghurt.