Marmalade Souffles

10 minutes - 12 minutes
to cook

You're simply not going to believe this until you taste it.

No fat, no sugar, not even any sweetener, and yet you have one of the easiest and most fragrantly lovely souffles in the world.

The Delia Online Cookery School: Watch how to make more souffles in our video including Potato, Cheese and Spring Onion Souffle, individual Twice-baked Roquefort Souffles and Hot Chocolate and Rum Souffle with Chocolate Sauce. Just press the recipe image to play.

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Serves 6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

  • method
  • Ingredients


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


6 oz (175 g) thick-cut, sugar-free, orange marmalade


Pre-heat the oven to gas mark 4, 350F, (180C).

Using a fan-assisted oven? Click here


You will also need six 2 inch (5 cm) deep ramekins with a base diameter of 2½ inches (6 cm), and a top diameter of 3 inches (7.5 cm), very lightly buttered, and a medium-sized baking tray.

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