Prune and Armagnac soufflés

Heat Armagnac in a saucepan over low heat. Add prunes, turn off heat, let stand for at least 2 hours, then pulse together in a food processor to a paste

Preheat oven to 180°C.

Grease 6 x 1-cup-capacity ramekins with a little butter and dust with caster sugar (shake out excess sugar).

Melt 45g butter in a saucepan over medium-low heat, stir in flour and cook for 1 minute.

Remove from heat and add milk, stirring. Add salt, sugar and vanilla.

Return to heat, stir until batter is thick and smooth, then cool.

Stir in 4 egg yolks (discard extra yolk) and prune paste.

Whisk egg whites until stiff; fold into mixture.

Spoon into dishes. Bake for 8-10 minutes or until risen and golden.

Top with icing sugar and nuts, and serve with pistachio crème.

Pistachio creme

Finely grind 1/4 cup pistachios.

Simmer 300ml double cream, ¼ cup milk, ¼ cup sugar and ground pistachios in a small heavy-based saucepan over a medium heat, stirring, until sugar dissolves.

Take off heat and let stand for 10 minutes.

Lightly beat 3 egg yolks in a bowl and whisk into cream mixture.

Cook over low-medium heat, stirring gently, for 10-12 minutes or until crème thickens.

Strain and chill.