Categories: Desserts 
      Yield: 6 servings 
  
     10 g  Butter 
      2 ts Plain flour 
      2 tb Warm milk 
    100 g  Candied honey (block form 
           Chopped) 
  2 1/2    Centimetre piece of fresh 
           Ginger finely grated 
     10    Egg whites 
    100 g  Castor sugar 
           Icing sugar and crystallised 
           Violets to decorate 
           Cream to serve 
  
  Melt butter in a saucepan, add flour and mix well.  Gradually add milk, 
  stirring constantly.  Add honey and ginger and cook over very low heat 
  until well combined.  Beat egg whites until soft peaks form. Gradually add 
  sugar, beating well after each addition until thick and glossy. Fold in 
  honey mixture.  Spoon into 6 buttered and sugared individual souffle dishes 
  and bake at 190oC for 10 mins, or until well risen and lightly golden. To 
  serve, dust with icing sugar, decorate with a crystallised violet and serve 
  with pouring cream. Typed for you by Sherree Johansson