Raymond Blanc served up a delicious semolina souffle with baked English apples using his mother’s recipe for his food revival dish on Food and Drink.

Raymond says: “I adore this comforting pudding, which my mother baked regularly when I was a child. It is very easy to prepare and looks so inviting. The fruity baked apples provides a wonderful contrast to the soft melting soufflé. Try trickling a little maple syrup over the tops of the apples as you serve it.”

The ingredients for the baked apples: 60g unsalted butter, 4 apples, such as Blenheim Orange or Chivers Delight, stalks intact and 60g caster sugar.

For the soufflé: 20g unsalted butter, 100g caster sugar, plus extra for sprinkling, 500ml whole milk, 2 drops of vanilla extract, 70g semolina, 70g sultanas, 1 tbsp calvados (optional), 4 free-range medium eggs, separated, 8 drops of lemon juice and icing sugar.