This Christmas holiday I plan to make a soufflé. Not just any old soufflé, but what is probably the best pudding I have ever eaten, which was made by my dear friend Cya at the last dinner party I had a week before the first lockdown in March. (Recipe at the end of this post)

Because I rarely bake these light, airy, egg white propelled dishes it was no surprise that, when I rummaged through my kitchen cupboards, I couldn’t find a dish suited to its creation. I did however seem to be in the possession of a whole array…

Inez Aponte

Human Scale Development consultant

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