Egg souffle flavoured with marmalade and brandy, sprinkled with sugar and nuts and served with custard (British Food Trust, etc)

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Lady Hornby's Souffle

Butter and caster sugar for the dish
3 large tbsp coarse marmalade
1 tbsp brandy
5 egg whites
Salt
4 oz caster sugar
1 oz split almonds

Heat the oven to 200C, 400F, Gas 6. Butter a 3 pint dish and sprinkle all over with sugar (this gives the crust extra flavour). In a bowl mix together the marmalade and brandy until evenly combined. Whisk the egg whites with the salt until they are stiff. Add the sugar and beat until stiff and glossy. Fold in the marmalade mixture and spoon into the dish. Sprinkle with almonds and bake for 15-17 minutes.

Remove the souffle from the oven and serve with custard sauce.