This recipe is a true family treasure. My mum — Granny Pearson — learned to make it in Strabane Technical School back in the 1930s, when pounds and ounces were still the standard. It became one of her signature desserts, she even won a prize with this recipe back in the ‘60s in the Irish Farmers Journal newspaper. With apples growing in abundance in our garden, this soufflé became a much-loved staple on our family table.

​

Mum always baked her French Apple Soufflé in a humble 8 x 8-inch Pyrex dish for our Sunday family meals. For bigger gatherings, she’d simply double the recipe and reach for a larger dish. A square dish isn’t the classic soufflé shape, but it never mattered -— the warm apples and the airy texture have always been the star.

​

If the idea of serving a hot soufflé to dinner guests feels intimidating, don’t worry — this one is surprisingly manageable. You can prepare most of it ahead: measure all your ingredients in advance (Step 1), and even cook the apples up to three days before (Step 2). Complete Step 3 up to two hours before baking and leave the batter at room temperature. The only non-negotiable is whisking the egg whites and folding them in just before baking. And if your soufflé deflates a bit before serving? No stress — it’s still every bit as delicious as its lofty and fluffy cousin.

​

SERVES 6

​

APPLES

6 large Bramley APPLES (Granny Smith or any tart apple will do)

a squeeze of LEMON JUICE

45 mL (3 Tbsp) SUGAR, maple sugar or maple syrup

​

SOUFFLÉ

45g (1½ oz) room temperature BUTTER, plus extra for the dish

45 g (1½ oz) all-purpose (plain) FLOUR

285 mL (½ pint) MILK

2 large EGGS, separated

1 EGG WHITE

28 g (1 oz) SUGAR (caster), plus extra for the dish

2 mL (½ tsp) VANILLA extract or finely grated LEMON ZEST

Pinch SALT

​

PREPARATION

​

1. PREPARE THE DISH(ES) can be done in advance: Use a 23-cm (9 -inch) soufflé dish or individual 7-cm (3-inch) oven-proof ramekins. Prepare your dish(es) by rubbing the base and sides with room temperature butter, finishing with upward strokes up the sides to help the soufflé climb. Dust the dish(es) with sugar, tip out the excess, set aside.

​

2. PREPARE THE APPLES can be done in advance: Peel, core and quarter each apple, cut each quarter into 3 or 4 slices each. Toss apples with the lemon juice and sugar in a bowl. Microwave for 3 or 4 minutes to soften slightly or cook in a saucepan for 7 to 8 minutes. The lemon will prevent the apples turning brown. Spoon into the base of the baking dish(es). Set aside.

​

3. PREPARE THE SOUFFLÉ can be partially prepared in advance. Preheat the oven to 200°C / fan 180°C / 400°F – it must be really hot before you cook the soufflé. Separate the eggs, placing the yolks in a small dish and all the egg whites (all 3) in a small-medium bowl. Set aside. 

​​

4. PREPARE THE SOUFFLÉ BASE. In a medium-sized saucepan, over a medium heat, melt the butter, add the flour all at once and whisk it into the butter (this is called a roux blanc). Cook for 2 minutes, whisking continually. Add the milk and whisk to incorporate, making sure you don’t have any clumps on the bottom and sides of the pan. Bring to a gentle boil, then remove from heat, the mixture will now be thick and smooth. This mixture is called a béchamel and it’s one of the classic French sauces that can be flavoured and used for a variety of uses both sweet and savoury. Let the béchamel cool for 2 minutes, whisk in the sugar, then add the egg yolks, whisking continually. Stir in the vanilla or lemon zest. Up to this point may be prepared in advance, if not proceeding immediately with the recipe, cover the béchamel closely with plastic wrap to prevent a skin forming. When ready to proceed with the soufflé, gently rewarm the base a little to make incorporating the egg whites easier.

​

5. WHISK THE EGG WHITES: Be sure your oven is preheated and that the rack is placed in the top half of the oven. In a medium-small bowl whisk the egg whites with a pinch of salt until stiff but not dry – the egg whites in the bowl should form a rounded peak that does not collapse.

​

6. FOLD IN EGG WHITES & COOK THE SOUFFLÉ. Spoon one third of the egg whites into the béchamel mixture, and stir with a spatula to loosen the mixture. Fold in the remaining egg whites very gently to keep as much air as possible in the mixture. Place the prepared dish(es) containing the apples on a baking sheet. Top the apples with the soufflé mixture and place in the hot oven. Bake for 35 - 40 minutes or until puffed and golden-brown on top. Do not open the oven door during the first 15 minutes of cooking or you’ll be sorry. It will still be slightly wobbly when fully cooked. Serve immediately with thin pouring custard sauce (crème anglaise) and / or whipped cream.