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Christmas Pudding Souffle

Method

  1. Soak the dried fruit, dates and cranberries in the Grand Marnier or Cointreau for 12 hours.
  2. Beat together the butter and sugar until light and fluffy, then beat in the eggs until fully combined.
  3. Mix the soaked fruit and the remaining liquor into the batter, then add the rest of the ingredients.
  4. Once all of the ingredients are combined, spoon the mixture into a greased medium pudding bowl and cover. Steam the pudding for 4 hours and remove.
  5. Once the pudding is cool, remove 120g of the cake and blend to make a smooth paste
  6. For the Souffle- Whisk egg whites slowly with a pinch of salt and 1/3 of sugar.
  7. Add the rest of the sugar until soft peaks are formed.
  8. Heat up the Christmas pudding mixture over a bain marie, this starts the cooking process.
  9. Remove the bowl from the heat and add a small amount of the whipped egg white by whisking (this will lighten the mixture and make it easier to work with)
  10. Gently fold in the remaining egg white, making sure you don’t knock the air out of the mixture.
  11. Fill your soufflé ramekins to the top and smooth off with a palette knife.
  12. Bake in a pre-heated 180°C oven for eight minutes, without opening the door. They should rise at least 3cm above the top of the ramekin. Serve immediately.