Hot orange soufflé

You will need a 20cm soufflé dish.

Preheat the oven to 200 degrees/gas 5. Grease the inside of a 20cm soufflé dish and sprinkle with caster sugar.

Heat the milk, sugar and orange rind and bring to the boil. Set aside to cool and to allow the flavours to infuse.

In a heavy-based saucepan over a gentle heat, melt the butter and add the flour – you are essentially making a roux. Gradually add the cooled milk to the roux, stirring all the time to avoid lumps. Bring to the boil and simmer for a minute or so. Remove from the heat and stir well for a couple of minutes. Allow to cool, then whisk in the six egg yolks and the sherry.

Whisk the egg whites to soft peaks. Gently fold the egg whites into the milk and egg yolk mixture. Transfer the soufflé mixture to the prepared dish and smooth the surface with a palate knife. Place in the middle shelf of the oven for about 25 minutes, until golden and well risen. Dust with icing sugar and serve immediately