- Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.
- Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.
- Bake on a centre shelf in the preheated oven for 12-15 minutes.
- Lightly dust with the icing sugar and serve immediately.
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A Bonne Maman recipe
For an equally gorgeous soufflé, try cherry , blackcurrant or raspberry jam. Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding
1 tbsp butter 4 large free-range egg whites 125 g (4 oz) caster sugar 4 tbsp Bonne Maman Strawberry Conserve 1 tbsp icing sugar, to dust
Time: 10 mins Serves: 4 Nutrition: n/a