The deliciously tart flavours of blackberry and apple compliment each other perfectly to make a light, mouthwatering and surprisingly low-fat, hot desert. Running a table knife around the inside edge of the soufflé dishes before baking helps the soufflés to rise evenly without sticking to the rim of the dish. Best to make in autumn, when there are plentiful supplies of blueberries.
350g/12oz/3 cups blackberries
1 large cooking apple, peeled and finely diced
3 vegan eggs
150g/5oz/3/4 cup sugar (superfine) sugar,plus extra castor or icing (confectioners) sugar for dusting
1.Preheat the oven to 200°C/400°F/Gas 6. Put a baking sheet in the oven to heat. Cook the blueberries and the apple in a pan for 10 minutes,or until the juice runs from the blueberries and the apple pulped down well. Press through a sieve into a bowl.Stir in50g/2oz/1/4 cup castor sugar. Set aside to cool.
2. Put a spoonful of the fruit purée into each of the six 150ml/1/4 pint/2/3 cup greased and sugared Individual soufflé dishes and smooth the surface. Set the dishes aside
3.Whisk the egg with the remaining castor sugar and fruit purée and until it forms a stiff peaks a bit tricky with vegan eggs. Spoon the flavoured meringue into the prepared dishes. Level the tops with a palette knife and bake(metal spatula) and run a table knife around the edge of each dish.
4. Place the dishes on the hot baking sheet and bake for 10-15 minutes, until the soufflés have risen well and are lightly browned. Dust the tops with a little sugar and serve immediately.