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Strawberry Soufflés


Use a piece of kitchen paper and butter to lightly grease the inside of four individual ramekin dishes. Put the dishes into the half size roasting tin.Whisk the egg whites until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the strawberry jam, then pour into the prepared ramekin dishes.Bake for 12-15 minutes until golden and puffed up on a centre shelf in a pre-heated oven at 400°F.Lightly dust with the icing sugar and serve!

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