Instructions: Lightly grease eight 130 to 150ml ramekins and sprinkle with 1 level tbsp of the caster sugar.

Place the prunes vegetable oil and the orange juice in a blender and liquidise for 2 t 3 minutes to form a puree.

Using a sharp knife chop the plain chocolate into small pieces and mix with the prune puree 2 level tbsp of the remaining caster sugar and the orange rind.

Place the egg whites cream of tartar and salt in a clean bowl and whisk until stiff but not dry.

Add the remaining 2 level tbsp sugar and continue to whisk until the mixture becomes very stiff and shiny.

Using a large metal spoon beat one quarter of the egg whites into the prune mixture then gently fold in the remainder.

Spoon into the prepared ramekins.

Stand the ramekins in a roasting tin and add enough hot water to come halfway up the sides.

Cook on the grid shelf on the floor of the roasting oven with the cold plain shelf on the top runners for 7 to 10 minutes or until souffles are just set.

Cook on the grid shelf on the floor of the bakingoven for 15 to 20 minutes or until snuffles are just set. Serve immediately dusted with icing sugar and accompanied by prunes in brandy.

If youd prefer to make one large souffle instead of eight small ones place the mixture in a 1.7 litre souffle dish and cook for 40 to 45 minutes in the roasting oven or 50 to 55 minutes in the baking oven covering loosely after 30 minutes if necessary to prevent snuffle becoming too brown. Prune puree can be made up to three days ahead and chilled covered until needed.These wonderful individual souffles are great for entertaining yet the low calorie count makes them ideal for those watching their waistlines. The perfect accompaniment is prunes in brandy (qv).

Makes 8

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