10 g Butter

2 ts Plain flour

2 tb Warm milk

100 g Candied honey (block form

Chopped) 2 1/2 Centimetre piece of fresh

Ginger finely grated 10 Egg whites

100 g Castor sugar

Icing sugar and crystallised Violets to decorate Cream to serve Melt butter in a saucepan, add flour and mix well. Gradually add milk, stirring constantly. Add honey and ginger and cook over very low heat until well combined. Beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition until thick and glossy. Fold in honey mixture. Spoon into 6 buttered and sugared individual souffle dishes and bake at 190oC for 10 mins, or until well risen and lightly golden. To serve, dust with icing sugar, decorate with a crystallised violet and serve with pouring cream. Typed for you by Sherree Johansson