Made with tinned chestnut puree, this wonderfully rich and sweet souffle is a real treat during the winter months. If you like, you can add some cinnamon or mixed spice to the souffles for extra flavour.
- 4 eggs
- 150g chestnut puree
- 5 tbsp. caster sugar
- 3 tbsp. milk
- 1 tbsp. brandy
Preheat oven to 180C. Beat egg yolks until thick and lemon-coloured. In one bowl, beat together chestnut puree, caster sugar, milk and brandy.
Gradually whisk the egg yolks into the chestnut mix. In another bowl, beat the egg whites until stiff peaks form. Add one spoon of egg whites to the yolks and stir to combine, then gently fold in the rest of the whites until combined. Spoon into a souffle dish.
Level the top, then bake for 35-40 minutes or until golden and risen.