Bara brith soufflés recipe
 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. 300ml/10fl oz freshly brewed strong black tea40g/1½oz soft dark brown sugar100g/3½ oz mixed dried fruit4 large free-range eggs50g/1¾oz caster sugar, plus extra for dusting30g/1oz cornflour250ml/9fl oz milk1 tsp ground mixed spiceicing sugar, for dusting 300ml/10fl oz freshly brewed strong black tea 40g/1½oz soft dark brown sugar 100g/3½ oz mixed dried fruit 4 large free-range eggs 50g/1¾oz caster sugar, plus extra for dusting 30g/1oz cornflour 250ml/9fl oz milk 1 tsp ground mixed spice icing sugar, for dusting Method Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Drain the fruit, tip into a food processor and blend until smooth.Preheat the oven to 200C/180C Fan/Gas 6.Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour.Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth.Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air.Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Drain the fruit, tip into a food processor and blend until smooth. Drain the fruit, tip into a food processor and blend until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour. Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour. Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth. Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth. Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air. Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air. Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately.