Now I don’t want you to think FINAP is anti-fruit. Quite the opposite. This week we took delivery of rather a lot of oranges. It’s been a zesty week in Pudding Towers as the oranges were turned into salads, curds and ganache for macarons. Despite this we still have oranges, and still have eggs! Time for pudding.

Of course orange alone does not a pudding make, but combine it with chocolate and you’ve got yourself a winning dessert. Sadly many brand-name orange flavoured chocolates are not gluten-free, but it’s easy to recreate the flavour yourself. This soufflé is an adaptation of a favourite Delia recipe. They are magic because they work even for a novice to make a fluffy, bobbly, yummy cloudy pot.

Ingredients:

For the Chocolate Orange Ganache

• 100g milk chocolate*
• 50ml double cream
• A few drops of orange essence (or a little orange zest if you prefer)
• 1 tsp butter

For the Soufflés

• 3 large eggs (at room temperature)
• 50g golden caster sugar
• Zest and juice of 1 small orange
• 75g milk chocolate*

Method:

1. Start by making the ganache. Chop the chocolate into small pieces/flakes and place in a bowl.
2. Heat the cream in a small saucepan until it is hot, but not boiling.
3. Pour the cream over the chocolate and stir until the chocolate it all melted.
4. Add the butter and orange essence and mix to combine. You should have a thick, smooth and glossy mixture. Divide it between 4 ramekins, and set aside. (You can do this in advance – simply cover and leave at room temperature until you want to use them).
5. Now make the soufflé. Preheat your oven to 170°c.
6. Chop the chocolate into small chunks and zest and juice the orange.
7. Separate the eggs, putting the whites into a large mixing bowl.
8. Whisk the whites with an electric mixer until they reach the ‘still peak’ stage. Then add a dessert spoonful of the sugar. Whisk for a few seconds more to combine.
9. Mix the sugar, orange juice and orange zest into the egg yolks to combine.
10. Take 1 tablespoon of the whites, and mix into the yolks to loosen, then carefully fold the rest of the whites into the yolks, along with the chocolate chips. You are looking to cut and fold to make sure you don’t loose too much air.
11. Finally, pile the soufflé mix high into the ramekins; and pop in the oven for 15-20 minutes, until the top is golden, and the soufflé is cooked through.
12. Leave to cool for a few minutes before serving.