For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve. Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding.

Strawberry Soufflés

Serves 4

1 tbsp butter

4 large free-range egg whites

125g (4 oz) caster sugar

4 tbsp Bonne Maman Strawberry Conserve

1 tbsp icing sugar, to dust

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.

Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.

Bake on a centre shelf in the preheated oven for 12-15 minutes.

Lightly dust with the icing sugar and serve immediately.

Recipe from: Bonne Maman, The Seasonal Cookbook (Simon & Schuster), £12.99, hardback £16.99. Recipe development by Moyra Fraser.