Mary Gwynn's Seville orange & brandy soufflés

1. Preheat the oven to 220°C gas mark 7. Grease 4 x 200ml ramekins with a little butter and dust the insides with the 4 tsp of sugar, tapping out and discarding any excess. Place on a baking tray. Finely grate the zest from 1 orange and set aside, then juice them all. Measure 200ml juice and make up with milk if you don’t have enough.

2. Melt the butter in a pan and add the flour. Cook for 1 minute, then remove from the heat and gradually add the orange juice (and milk, if using) and zest. Bring back to the boil, stirring, and cook gently for 2 minutes until thickened. Remove from the heat and stir in the brandy or liqueur, 45g of the sugar and the egg yolk.

3. Whisk the 3 egg whites together until stiff, add the remaining 30g sugar and continue whisking for 30 seconds for a shiny meringue. Fold the meringue into the orange mixture, then spoon into the ramekins. Bake for 15-18 minutes until puffy and golden. Dust with icing sugar or cocoa. Serve with a scoop of vanilla ice cream on the side and serve immediately.