g dried mixed fruits with apricot and passion fruit
g stoned dates
g dried cranberries
1 tbsp freshly grated root ginger
g unsalted butter
2 large eggs
ml Cointreau or Grand Marnier
g dark muscovado sugar Grated zest and juice of a large orange
g self-raising flour
g fresh white breadcrumbs
1 tsp ground cinnamon
g pecan nuts
Souffle Mix
g egg white
g caster sugar
g Christmas pudding base
Method
1
Step 1
Soak the dried fruit, dates and cranberries in the Grand Marnier or Cointreau for 12 hours.
2
Step 2
Beat together the butter and sugar until light and fluffy, then beat in the eggs until fully combined.
3
Step 3
Mix the soaked fruit and the remaining liquor into the batter, then add the rest of the ingredients.
4
Step 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
Step 5
Once the pudding is cool, remove 120g of the cake and blend to make a smooth paste
6
Step 6
For the Souffle- Whisk egg whites slowly with a pinch of salt and 1/3 of sugar.
7
Step 7
Add the rest of the sugar until soft peaks are formed.
8
Step 8
Heat up the Christmas pudding mixture over a bain marie, this starts the cooking process.
9
Step 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
Step 10
Gently fold in the remaining egg white, making sure you don’t knock the air out of the mixture.
11
Step 11
Fill your soufflé ramekins to the top and smooth off with a palette knife.
12
Step 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.
Ingredients
250 g dried mixed fruits with apricot and passion fruit
175 g stoned dates
85 g dried cranberries
1 tbsp freshly grated root ginger
100 g unsalted butter
2 large eggs
100 ml Cointreau or Grand Marnier
100 g dark muscovado sugar Grated zest and juice of a large orange