RECIPES

Bara brith soufflés

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You need a quick, light hand here to rise to the challenge of this Welsh tea bread-inspired soufflé (actually it's not that hard, just fold the egg whites in a third at a time to keep the mixture airy).

Equipment: You will need 4 x 200ml/7fl oz soufflé ramekins, brushed with melted butter and dusted with caster sugar.

Ingredients