
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 of other bakeware I had completely forgotten about – muffin tins, chocolate moulds, cookie cutters, an ice cream maker, a flan mould and various baking tins – but no soufflé dish among them. I concluded that I must make soufflés even less frequently than I make muffins, chocolate and ice cream and I clearly hardly ever make those. As I reflected on the amount of space these rarely used items were taking up in my cupboard (which at the rate that house prices are inflating in my area was becoming quite valuable) and considered whether I should add a soufflé dish to this sad cast of minor characters in my personal kitchen drama, my mind turned to the subject of utility.
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