50 g plain flour
400 ml milk
90 g blue cheese, crumbled
4 egg whites, whisked to soft peaks
500 g fresh figs, washed, topped and quartered
50 g caster sugar
Zest of ½ orange
2 tsp lemon juice
2 tbsp water
1 Heat the oven to 200˚C/gas mark 6. Melt the butter in a frying pan over a medium heat and add the flour. Cook for a minute, stirring constantly.
2 Pour the milk into the pan and whisk with the flour and butter until you have a thick paste.
3 Add the cheese and egg whites to the pan and stir to combine. Once smooth, pour the mixture into four greased ramekins.
Place the ramekins on a baking tray and put in the oven for 12-15 minutes or until risen.
5 Place all of the ingredients for the compote into a heavy-based saucepan and stir together.
6 Place on a medium-low heat and gently bring it to boiling point. Simmer for 15 minutes, stirring constantly so the mixture doesn’t stick to the bottom of the pan. Serve some compote on the side with a soufflé.