Ingredients

• butter
• for greasing
• 3 tbsp caster sugar
• plus extra for sprinkling
• 2 large sugar cubes
• 1 orange
• 250ml/8 fl oz milk
• 1 vanilla pod
• split
• 25g/1oz plain flour
• 4 free-range eggs
• separated
• 4 tbsp orange liqueur
• icing sugar
• for dusting

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar.
• Rub the sugar cubes over the skin of the orange to extract the oil
• then crush the sugar cubes in a pestle and mortar.
• Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest.
• Pour the milk into a pan over a low heat and add the vanilla pod
• the sugar cubes and the orange zest. Bring to the boil
• stirring occasionally
• then cover and remove from the heat. Leave to cool then remove the vanilla pod.
• Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion
• mixing well to avoid lumps. Bring to the boil
• then reduce the heat to simmer for 30 seconds
• stirring continuously
• until smooth and thickened. Remove from the heat and stir well for a couple of minutes.
• Whisk the egg yolks into the cooled sauce one at a time
• then cover the mixture with cling film and leave to cool.
• When the mixture is cold
• stir in the orange liqueur.
• Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed.
• Fold the whisked egg whites into the milk and egg yolk mixture.
• Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture.
• Place the soufflé into the oven to bake for 15-20 minutes.
• Remove from the oven and dust the surface of the soufflé with icing sugar
• then return to the oven to cook for another 5-10 minutes
• or until risen and golden-brown.
• Serve immediately at the table in the dish.