Oh dear a bit disastrous this week! Soufflés are notoriously difficult to make.
Mine looked great in the oven but collapsed quickly as I took them out to photogrpah.
So I reccomend if you are going to attempt this recipe serve them straight away.
They are definately a fun way to use your teacup collection though!
This recipe makes 6 Chocolate Soufflés.

Pre-heat the oven to 190oC heat a empty baking tray ready for your soufflés.

Lightly grease six teacups. Shop for my Debenhams collection here

Weigh out all your ingredients ready and separate the eggs.

Break up the chocolate and put in a pan with the water and 2 tbsp of the milk.

Stir over a low heat until the chocolate has melted.

Add the rest of the milk and bring to the boil.

Remove from the heat.

Melt the butter in another pan

Stir in the flour and cook on a low heat for 2 mins.

Stir in the chocolate milk, return to the heat and bring to the boil.

Leave to cool, you can do the above steps in advance if you have a dinner party planned.

Beat in the egg yolks slowly.

Whisk the egg whites until they are stiff.

Whisk in the sugar.

Take one spoon of the egg whites and stir into the chocolate mix to loosen it.

Then carefully fold in the rest.

Pour into your teacups and bake for 25mins. 

They should be firm on top and gooey in the middle.

Dust with icing sugar and serve immediately.

Last week I was invited to judge a bloggers bake off hosted by Debenhams. Twenty food bloggers came along to have lessons in trendy Islington within the kitchen of Jenius Social. A fab organisation which aims to create connections through food. I arrived just in time for the first lesson. We were taught to make cookie dough with different favourings. Then we tempered chocolate and made a variety of toppings such as honeycomb ready for decorating our cupcakes. After a champagne top up the bloggers got their game faces on, mixed up different coloured icing with the aim to make the most spectacular cupcake to impress me and Sarah from Kenwood. We had the tough decision to pick a winner who was fighting to win a brand new Kenwood kitchen aid. So the stakes were high! It was such a fun event hopefully we make it a regular event. Here's some fab photos below of the whole event.

You'll need...

For the Choux Pastry...

60g strong white flour

1tsp caster sugar

150ml water

50g butter

2 large eggs, beaten

For the Filling...

150ml double cream

For the Butterscotch sauce...

50g butter

50g Muscovado sugar

50g golden syrup

2tsp lemon juice

75ml double cream

To make...

Preheat the oven to 180oC.

Make the choux pastry first. Sift the flour and sugar together into a bowl.

Put the water and butter into a pan and simmer over a medium heat until the butter has melted, bring to the boil, when it's bubbling add the flour and sugar. Stir quickly and continuously until the mixture forms a dough.

Add the eggs a bit at a time mixing well each time. The mixture should be quite wet, smooth and glossy.

Make the swan bodies by piping the mixture into a cupcake tray, pipe in a circle into a round ball. Save some of the mixture for the swan necks.

Bake the swan bodies in the oven for 20 mins or until golden.

Allow to cool on a wire rack whilst you make you swan necks.

Pipe S-shapes onto a baking tray covered with baking paper.

Bake for 10 mins, or until they are golden. Allow to cool.

Whip the double cream in a bowl with an electric whisk until the consistency changes. It should be very thick and firm. Put in the fridge until you put the swans together.

Chop the top 1/3 off each body and cut the top in half to form the wings.

Spoon the cream into the bottom half of the swan and push the two wings into the cream to form a V-shape. Insert the S-shaped necks into one end of the cream and your swan is formed.

Serve on a saucer of butterscotch sauce.

Make the sauce by melting the butter, sugar and syrup together.

Take of the heat and add the lemon juice then the cream. Allow to cool then pour onto a little saucer and top with you spectacular swans.

Back in the olden days it was unbelievably made twice the size!

It's called pound cake as the ingredients to make it were measured in pound quantities, hence the name.

In Mary's version it's half pound measurements which makes for a smaller more manageable cake.

You'll need...

8oz light Muscovado sugar

8oz self-raising flour

8oz raisins

8oz sultanas

8oz butter, softened

4 large eggs, beaten

4oz glacé cherry halves

1 tsp mixed spice

1 or 2 tbsp brandy

To make...

Pre-heat the oven to 150oC

Grease a 20cm round cake tin and line the base with baking paper

Sift the flour, sugar and spice into a large mixing bowl.

Add the dried fruit mixed well then add all the other ingredients.

Turn out into the cake tin and level the surface.

Bake for 2-2½ hours, cover with baking paper half way to stop the cake becoming too brown.

Test the middle with a skewer to see if it is cooked all the way through.

Leave to cool for 30 mins then turn out onto a wire rack.

You'll need...

For the Pastry...

200g plain flour

20g caster sugar

100g butter, cubed

1 egg, beaten

For the filling...

50g unsalted butter

50g muscovado sugar

50g ground almonds

½ egg, beaten

½ tsp almond extract

4 British plums

To Make...

Make the pastry first as it needs to chill in the fridge for 30 mins before you use it.

Sift the flour & sugar into a bowl. Add the butter and rub into the lour with your fingertips until it looks like fine breadcrumbs.

Add the egg and 2 tbsp of cold water. Mix together into a dough. Cover with cling-film and chill.

Make the filling in the meantime, mix together the sugar and butter.

Add the almonds, egg and almond extract.

Preheat the oven to 180oC

Roll out the pastry on a floured surface.

Line six 8/9cm tart tins with the cut, cutting off the excess.

Bake for 15mins. Then allow to cool.

Spoon in the Frangipane filling into the cooked pastry, filling about half way.

Smooth into the corners.

Slice the plums and add to the top of the tarts.

Bake for 15 mins.

Really yummy hot or cold.