The key to making the perfect soufflé is keeping the mixture light and fluffy - and making sure the ramekins are evenly coated with butter and sugar to help the soufflé rise. This delicious recipe from Galton Blackiston makes the perfect wintry end to a meal and has a cheeky accompaniment in the shape of tutti frutti ice cream.
Prune and armagnac soufflé with tutti frutti ice cream