Risen Berry Puddings

Heat the oven to 180°C (160° fan) 350°F gas 4. Lightly butter 4 ramekins, then place some caster sugar in each dish and shake so the sugar coats the insides of the ramekins evenly. Shake off any excess sugar and chill the ramekins.

Whisk together the cream, flour and cornflour until smooth.

Heat the milk in a large pan over a medium heat until just boiling. Remove from the heat.

Graduallly whisk the hot milk into the cream mixture until smooth.

Pour the mixture back into the pan over a low heat. Whisk constantly until thickened. Remove the pan from the heat and gradually whisk in the lemon juice and zest.

Beat the egg yolks and caster sugar to a thick paste.

Add the paste to the mixture in the pan and mix well until smooth. Return the pan to the heat and whisk until it begins to bubble, then remove from the heat and set aside to cool.

Whisk the egg whites until soft peaks begin to form. Whisk 1 tablespoon into the cool custard until blended. Gently fold in the remaining egg white and the blueberries.

Place the chilled ramekins on a baking tray. Fill the ramekins to the brim with the mixture and level off with a palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Sprinkle with slivered almonds.