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Souffle Recipe From The Penny Bun Bakehouse

Johnny Spillings, culinary maestro at The Penny Bun Bakehouse, has offered up this delectable little recipe for you to enjoy at home. Having learnt his craft while working with Raymond Blanc at Le Manoir, Johnny went on to start his own business in 2010, The Penny Bun Bakehouse, and has since been providing hand-crafted bread and baked goods to the restaurant and catering industry in Suffolk and Norfolk. “Soufflés may sound daunting,” says Johnny, “but this is a quick, light and easy recipe using banana as a replacement for the crème pâtissière base. They are lovely served with vanilla ice cream.” Banana, passion fruit and raspberry soufflés

This recipe makes 4 soufflés using 9cm ramekins.

100g mashed banana
3 passion fruit
120g egg whites (approx. 4 large eggs)
40g caster sugar
14 raspberries (fresh or frozen)


1. Preheat the oven to 180°C (Gas Mark 5), then prepare the ramekins (do one at a time as the butter can set before you have a chance to sprinkle with sugar). Using a pastry brush and your softened butter, lightly brush all around the ramekin, then brush the sides in upward strokes, making sure the entire ramekin is coated including the rim. If you don’t coat the ramekin entirely in butter your soufflé can stick.

Sprinkle sugar in the mould, whirl around so it covers the inside, then tap the excess out and repeat. Reserve in the fridge.

2. Mash the banana and mix in the juice and seeds of 2 passion fruit and reserve. Chop up 14 fresh raspberries or if using frozen, take from the freezer and immediately crush with the back of your knife. They should break into the individual raspberry cells. Return crushed raspberries to freezer.

3. In a clean bowl, whip up the egg whites to soft peaks. Add in sugar, continue to whip until medium peaks although don’t over whip. If your egg whites are grainy, start again.

4. Fold one third of the egg whites into your banana mix, fold in the second third, then fold in the last third with the chopped or crushed raspberries. Folding the raspberries in at the end will stop your souffle going pink.

5. Divide into the ramekins. Gently tap each ramekin on a tea towel to remove any air bubbles. Level each ramekin with a palette knife. Run your thumb around the rim of the ramekin removing approx 3mm of mixture from the edge. This is to prevent the initial rise from sticking. Clean the moulds with a damp cloth to remove any excess.

6. Place on a tray in the middle of the pre-heated oven. You may need to rotate your tray half way through to get consistent colour.

Soufflés should take between 8–9 minutes. They should rise approximately 15mm – 20mm above the ramekin.

7. Dust with icing sugar and top with the seeds and juice from the remaining passion fruit.

Note: If you’re not ready to cook the soufflés straight away, they can be held in the freezer for half an hour before cooking. However, this means they may take a minute or two longer to cook.

You can find our more about The Penny Bun Bakehouse here.