139.Apple Soufflé : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

6 medium sized cooking apples

4 oz / 100g butter

½ tsp cinnamon

1 oz / 25g cornflour

9 oz / 250g sugar

2 eggs

6 egg yolks


Peel, core and slice the apples and cook in the butter and cinnamon until soft. Liquidise the cooked apple.

Make the cornflour into a paste with a drop of cold water.

Stir the sugar and cornflour paste into the apple and continue to cook until the mixture becomes firm.

Allow the mixture to cool and then beat in the whole eggs and the egg yolks.


Preheated oven

gas mark 4 350°F 180°C

Stand the bowl in a tray of water in the oven. The water should come half way up the bowl.

Bake for 1 hour or until just set.