Ah, chocolate week. They really made us wait for that one, didn’t they? I feel that, after eight weeks of doing this bake along, I really earned the right to enjoy chocolate week. Also, remember back in the first week when I predicted Marie, Tamal, and Flora for the final? In a way, I didn’t do too badly. Yes, Marie had a shock early exit, but Tamal made it through and Flora was almost there. I am so glad Nadiya is in the final though – I adore her.
Week 9 of the Great British Bake Off was also the week I started commuting to culinary school in London, full time. During the week, I have zero spare minutes, and on the weekend it happened to be my lovely Dad’s birthday, so back down to London we went so that I could get a break from school by, er, cooking dinner for twelve. I thought I might have to give up on the bake along this week simply due to lack of time, but luckily soufflés were my saviour.
I know they are notoriously tricky, but for me, soufflés were a godsend. Fifteen minutes to make the batter, ten minutes in the oven, two minutes to photograph them before they fell and boom, job’s done. You literally have no choice but to make these quickly. I fear that next week I might not be so lucky, as I doubt the final will involve any recipes that you can knock up in half an hour.
I mean, I made these in half an hour, but it was a terrifying half hour. I’ve not made soufflés before, I only had the ingredients for one batch, and I knew that I’d have to get the photographs done within two minutes if I wanted to catch the rise. It was frantic. But I was actually really happy with them in the end. Quick, effective, and delicious. It was basically the exact opposite of the mokatine challenge last week.
The first photo sort of shows the rise I got, although not quite as it was taken about three minutes after I got the soufflés out of the oven and they had started to sink. They were great though. See that bottom photo? That was me ‘digging into the soufflé for photographic effect’ but then I just ate it all. And, um, maybe another one after that. To be thorough.
Once again, I am not going to write out the recipe, partly because I have no time and partly because I didn’t change the recipe one jot. I usually try to put a twist on these bakes, but not for the technical, and certainly not for the first time I made souffles. Here is the recipe I used, although I didn’t even bother with the sauce.
We made it, team! Bring on the final.