Instructions: Preheat the oven to 190 C/375 F/gas mark 5.

Bring the milk to the boil with the vanilla pod. Set aside. Cream together the egg yolks and sugar, then whisk in the flour and cornflour. Pour approx one third of the hot milk onto the egg, sugar and flour mixture and whisk until well blended. Add the remaining milk then return to the stove and bring to the boil whisking continously. Transfer to a bowl and cover with clingfilm until needed.

Brush inside of the moulds with the softened butter then sprinkle with the caster sugar and turn the mould to coat evenly and shake off the excess. Warm the pastry ceam slightly and set aside.

Make a very dark caramel with the 150g of caster sugar, then whisk half of this quickly into the pastry cream. Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mixture. Gently fold the remainder of the egg white into this then fill the moulds.

Smooth off the top with a palette knife then using your thumb and forefinger, make a slight rim between the souffle and the side of the mould. Bake the souffle for 8-10 minutes in the preheated oven and serve immediately with the oranges and prunes on the side.

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