Instructions: Carefully separate eggs.

Grease 6 individual souffle dishes and sprinkle lightly with sugar.

Place Blackberries and sugar in a bowl with 1 Tblsp of water, bring to the boil and simmer 5 minutes. Puree in a vitamiser until smooth and set aside.

Bring milk and vanilla to the boil in a saucepan.

In a bowl, whisk together the egg yolks and sugar. Stir in flour and mix until well combined. Pour over the boiling milk, whisking continuously. Pour back into the pot and return to low heat, stirring until smooth and thick. Remove from heat and place mixture into a large bowl, mix in 1/2 the Blackberry puree.

Beat egg whites until soft peaks form, add 1 tblsp sugar and beat until firm. Fold lightly into Blackberry mixture. Pour into prepared dishes, place on an oven tray and into a moderate oven (360F) for 15 minutes or until well risen.

Dust with sifted icing sugar and serve immediately with extra Blackberry puree.

Makes 4-6 (depending on how big souffle dishes are)

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