Whisky Seville Marmalade Souffle

• 2 eggs, size 3, separated
• 1 egg yolk, size 3
• 50g sugar
• 225m1 milk
• 1 1/2 tablespoons plain flour, sifted
• 2 tablespoons Tasmanian Gourmet Sauce's Whisky Seville Marmalade

• Preheat the oven to 200C
• Butter four 225m1 souffle dishes
• Whisk together all the egg yolks and the sugar until thick and pale
• Gently fold in the sifted flour with a metal spoon
• Bring the milk to the boil in a thick-bottomed saucepan, then slowly pour it into the egg yolk mixture, stirring
• Return the mixture to the rinsed saucepan and heat gently, stirring until thickened; do not allow it to boil
• Remove from the heat and stir in the Whisky Seville Marmalade
• Whisk the egg whites until stiff but not dry
• Stir 2 tablespoons into the marmalade mixture to soften it, then carefully fold in the remainder
• Divide between the souffle dishes
• Bake in the centre of the oven for about 13 minutes until well risen and lightly set
• Serve immediately