FRUIT SOUFFLE PUDDS
Ingredients
500g cooked fruit
150g butter -for caramel
240g caster sugar- for caramel
3 eggs
150g icing sugar
45g ground almond
45g flour
Oven: 220C
Serves: 4
Source: Roux bros
Method
Divide fruit between 4 deep oven proof dishes
Separate eggs. Whisk eggs yolks with 75g icing sugar, to ribbon consistency.
Lightly beat egg whites, then add remaining 75g sifted icing sugar, beat to firm.
Sift together almonds and flour.
Fold egg white mix into yolks alternating with flour/almond mix. Do not over work.
Spoon over fruit filling.
Bake 25 mins immediately.