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  • For the soufflé

  • Butter for greasing

  • 2 tablespoons caster sugar

  • 4 medium free range egg whites

  • 120 ml fresh ready made Custard

  • 1 Passionfruit halved, seeds and pulp scraped out

  • For the bananas

  • 25 g Butter

  • 1 tablespoon caster sugar

  • 2 medium Bananas peeled and halved lengthways

  • To serve

  • vanilla ice cream

  • Few sprigs fresh Mint


  • For the soufflé:

  • 1.

    Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.

  • 2.

    Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.

  • 3.

    Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.

  • 4.

    Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown

  • For the bananas:

  • 1.

    Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.

  • To serve:

  • 1.

    To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.

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Posted by JA25Report
This looks quick and easy I will have a go.