Eric Lanlard

Ginger Bread Fondant Soufflés

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 50 g butter
  • 135 g caster sugar
  • 210

Method

  1. Preheat the oven to 180°C. Melt half the butter and use to brush the inside of 8 ramekins.
  2. Tip 25 g sugar into 1 ramekin and tap around the