Ingredients
55g/2oz unsalted butter
55g/2oz self-raising flour
milk, to bind
85g/3oz redcurrants
½ orange, zest only
pinch of vanilla essence
55g/2oz caster sugar
4 eggs, separated

Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a pan and then stir in the flour. Pour in enough milk to make a sauce, and stir until thickened.
3. Meanwhile heat the redcurrants, orange zest, vanilla essence and sugar in a pan to reduce for 3-4 minutes. Fold the white sauce into the redcurrant mixture.
4. Allow to cool slightly and then stir in the egg yolks.
5. Whisk the egg whites in a large clean bowl to form stiff peaks. Fold the egg whites into the mixture.
6. Grease and sugar two ramekins and spoon the soufflé mixture in.
7. Bake in the oven for 10-12 minutes, until well risen and pink and golden.