Prue Leith beignet souffle with choux pastry and raspberry jam recipe on the Great British Bake Off 2019

Prue Leith showcased her beignet souffle with choux pastry, Sabayon and raspberry jam on the Great British Bake Off 2019.

The ingredients for the beignet batter are: 55g unsalted butter, ¼ tsp salt, ½ tsp caster sugar, 65g plain flour, sifted, 3 eggs, beaten and icing sugar, for dusting.

For the jam: 150g raspberries and 150g jam sugar.

For the sabayon: 30g caster sugar, 3 egg yolks and 60ml Marsala liqueur.

See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes available from Amazon now.