Instructions: Melt the butter in a saucepan over a low heat.

Mix 2 tbsp of milk with the cornflour until smooth then add to the remaining milk.

Add this to the pan of butter and cook over a low heat for a few minutes until thick and smooth stirring constantly.

Remove from the heat.

Whisk together the sugar and egg yolks and add to the sauce stirring to combine.

Stir in the chopped Turkish delight.

Whisk the egg whites until stiff then fold in a spoonful to the mixture.

Once it has been incorporated gently fold in the remaining egg whites.

Spoon into a buttered 1.2L souffle dish and bake in a preheated oven (190C/ 375F/Gas Mark 5) for 35 40 minutes until well risen and golden brown.

Eat while hot so the Turkish delight is still melting and gooey.

Try to find plain Turkish delight without the nuts. To chop it more easily dip a sharp knife into some icing sugar first.

Serves 6

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