Candied Fruit Souffle

Soak the diced candied fruits in the liqueur for at least 2 hours.

Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly butter four ramekins, then place some caster sugar in each dish and shake so the sugar coats the insides of the ramekins evenly. Shake off any excess sugar and chill the ramekins.

Sift the flour and cornflour together and set aside.

Beat the egg yolks with half the remaining sugar, then gradually beat in the flour mixture.

Heat the milk and cream in a heavy-based pan with 1 tablespoon of sugar until almost boiling.

Remove from the heat and slowly trickle the hot liquid over the egg mixture, whisking constantly.

Pour the mixture back into the pan over a low heat. Whisk constantly for about 3-5 minutes until smooth and thickened. Place in a bowl and leave to cool, stirring occasionally to prevent a skin from forming on the surface.

Stir in the candied fruits.

Whisk the egg whites until they form stiff peaks. Gradually whisk in the remaining sugar until glossy.

Fold into the fruit mixture.

Place the chilled ramekins on a baking tray. Fill the ramekins to the brim with the mixture and level off with a palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides).