Ingredients
- 180 g dried whole apricots, chopped
- canola oil spray
- 2 tablespoons caster sugar
- 2 egg yolks
- 1½ tablespoons honey, warmed
- 1 teaspoon finely grated lemon rind
- 4 egg whites
- icing sugar, to dust
Method
1. Place the apricots in a saucepan with ½ cup (125 ml) cold water, or enough to cover. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until soft and pulpy. Drain, then process in a food processor to a purée.
2. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly spray a 1.25 litre soufflé dish with canola oil and sprinkle the base and side with 1 tablespoon of caster sugar. Place the yolks, honey, rind and apricot purée in a bowl and beat until smooth.
3. Whisk the egg whites in a clean, dry bowl until soft peaks form, then whisk in the remaining sugar. Fold 1 tablespoon into the apricot mixture and mix well. Lightly fold in the remaining egg white, being careful to keep the mixture light and aerated. Spoon into the soufflé dish, and level the surface. Run your thumb around the inside rim to create a gap between the mixture and the walls of the dish (this will encourage even rising). Bake on the upper shelf in the oven for 25–30 minutes, or until risen and just set. Cover loosely with a sheet of foil if the surface starts to overbrown. Dust with icing sugar and serve immediately.
