Written by Lydia in Puddings

I discovered a wonderful lifestyle blog last year run by Rebecca Stirling called Roses and Rolltops.  I don’t tend to follow a lot of lifestyle blogs as I found most of them give a rose-tinted view on life and make you constantly compare your own; which is never good for one’s mental health.  However, although Roses and Rolltops is full of a life I would one day aspire to, which Rebecca captures so beautifully in her photography, she also keeps it very honest and constantly reminds people on instagram that this is just a snapshot of something.  It is such a wonderful creation and focuses on all the things I love in life – food, travel, gardening, interiors and personal musings.  I can’t wait to read everything she posts about, you really must check her blog out if you think it is something you will like too.  You can also follow her on instagram @rvk_loves.

As you know, it was Valentine’s Day yesterday.  James and I don’t really make a big thing of it (we don’t even give cards to each other anymore!) but we do cook ourselves a lovely candlelit dinner, usually with some bubbles! I decided to make raspberry soufflés for our pudding this year, the recipe of which I found over on the Roses and Rolltops blog. I have never made soufflés before as I was scared they would never rise but this recipe was so easy, I will definitely make them again next time we have guests over.  There are hardly any ingredients required either – I had all of these things in my cupboard and I used frozen raspberries which I always have in the freezer as I put them in my morning porridge.  I hope you enjoy making them as much as I did!


Serves 6

250g raspberries
4 eggs, whites only (get them out of the fridge so they’re at room temperature)
100g caster sugar
Juice of half a lemon
1/2 teaspoon cornflour, lightly dissolved in a few spoonfuls of water


  1. Evenly butter and sugar ramekin moulds and put them in the freezer. – Make sure you get the butter and sugar right around the edges and rim to give the mix something to grip on to as it climbs, this step is really important.
  2. For the coulis – add half of the sugar to the raspberries, place in a hot pan and cook quickly for 2-3 minutes with the lemon juice.
  3. Push the coulis through a sieve to remove the seeds.  (You can do steps 1 & 2 in advance) 
  4. When ready to cook, place 2 tsp of coulis in the bottom of the frozen soufflé dishes and thicken the remaining coulis with the cornflour in water.
  5. For the souffle mix, place the egg whites in a bowl and whisk with an electric mixer until soft peaks form and then gradually add in the rest of the sugar, continually whisking until it has dissolved and combined.
  6.  Take a third of the mix and whisk into the thickened coulis, before gradually folding remaining two thirds using a metal spoon. Try not to knock too much air out of the mix by over-mixing.
  7. Divide between the ramekin moulds and smooth the surface with a palette knife. 
  8. When ready to cook, space in a tray and bake in 180c oven for about 13 minutes. Do not open the oven door while cooking. 
  9.  If you like, while they are cooking, melt your favourite chocolate and mix with some cream to make a thick sauce to serve with your soufflés.
  10. Serve straight away with a dusting of icing sugar.  Make a hole and pour the hot chocolate sauce into them. Delicious! 

Dinner party tip – souffles can be made ahead of time and then bake when ready. Make them the day before, cover and refrigerate them and take them to room temperature before you bake them. They can keep for 2-3 days. 


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