My mother heard a recipe for a fail-proof souffle on the radio, tried it, liked it and passed the recipe on to me.
I had the idea that souffles were temperamental so it was with some trepidation that I tried it.
My fears were groundless – the souffle rose and stayed risen when taken from the oven.
Since then I’ve used the recipe hundreds of time and, touch wood, the recipe has lived up to its fail-proof reputation.
The one we had for tea tonight was particularly good.
Today I’m grateful for fail-proof souffles.