Raymond Blanc gives the tips on the great soufflé

Autumn apple sweets by Sam Moody of the Bath Priory Hotel 

· The largest pan you have full of roughly chopped bramley apples,

· Water to cover

· Bring to a simmer, and cook out for 1 hr,

· Allow to stand for a bit (so it cools a little)

· Push though a course meshed strainer

· Weigh the pulp, discard all seeds and skin left in mesh

· Weigh ½ the amount of preserving sugar to the weight of the apple pulp (2 kg of pulp will need 1kg preserving sugar)

· Place both back into the pan, mix well, and place over a medium heat, stir to a boil, skimming away any scum the forms on top ( sometime there is a fair bit)

· Once up to the boil, increase to a high heat and stir from time to time

· You want to cook the pulp and sugar to 108-110 c

· The last 5c will seem to take longer than the first 105c, this is normal

· Once temperature is achieved, pour into a grease proof paper lined tray, allow to set in cool place, Once cold cover with more paper and allow to mature for a week or 2.

· To serve, dice your blocks into bite sized pieces, roll in a little granulated sugar with a pinch of vitamin c powder in to give a little kick. Or serve as is with some strong cheddar cheese.