The chance of a soufflé rising or failing is often related to the correct preparation of the soufflé ramekin. A generous coating of melted butter and sugar helps the soufflé to rise evenly. The sugar helps the soufflé to 'climb' up the ramekin dish. Alternatively, if preparing a ramekin for a savoury soufflé using breadcrumbs instead of sugar.

Have a go at Paul Heathcote's hot banana soufflé or Chris Horridge's fruit soufflé.