James Martin served up chocolate souffle with marshmallow meringue mushrooms on Saturday Morning with James Martin.

The ingredients: butter for greasing and Caster sugar for lining.

For the soufflé: 4 tablespoons caster sugar, 200ml custard, 2 teaspoons cocoa powder, sieved and 4 egg whites.

For the chocolate sauce: 50ml sugar stock syrup and 50g dark chocolate, melted.

For the decoration: 4 marshmallows, 4 mini meringues, Cocoa powder for dusting, Chocolate for grating, 10g pistachios, chopped and Icing sugar for dusting.

To serve: 2 scoops vanilla ice cream.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.