Marmalade Souffles

First, what you need to do is have the egg whites ready in a grease-free bowl.

Then place the marmalade in another, largish bowl and, using a fork, whisk it around to break up any lumps.  After that, add a pinch of salt to the egg whites and, using an electric hand whisk, whisk them until they reach the stiff-peak stage.  Now take a large kitchen spoon and first fold a spoonful of the egg whites into the marmalade to slacken the mixture, then quickly fold in the rest a spoonful at a time.  Next, divide the mixture between the ramekins, piling it up as high as possible - it won't collapse.

Now place them on a baking tray in the centre of the oven and cook them for 10-12 minutes, or until the tops are nicely browned.  Serve immediately, but don't worry - they hold up extremely well