Strawberry Souffle


  • Strawberries to make ¼ pt. pulp
  • oz. butter
  • 2 oz. plain flour
  • ¼ pt. cream or top of milk
  • 3 eggs
  • 2 oz. castor sugar
  • a few drops of cochineal
  • ½ lb. strawberries, cut into dice


Butter a soufflé dish. Reduce strawberries to a ½ pt. pulp by crushing them with a fork, sweeten to taste. Melt the butter, add the flour and cook for a few minutes. Stir in the milk or cream and continue cooking until the mixture thickens. Leave to cool. Beat in the egg yolks. Work in the strawberry pulp and sugar. Add a few drops of colouring, if necessary, and the ½ lb. diced strawberries. Stiffly whisk the egg whites and fold these into the mixture. Turn into the mould and bake in a fairly hot oven (400° F., Gas 6) 35–40 min.