Quick recipe finder Christmas pudding soufflé
Matthew Fort shows a lighter way with Christmas pudding that still feels wonderfully indulgent.
Equipment and preparation: you will need a 2 litre/3½ pint soufflé dish for this recipe.
By Matthew Fort From Christmas Kitchen with James Martin
Ingredients
- 40g/1½oz butter
- 500g/1lb 2oz cooked Christmas pudding
- 400ml/14oz full-fat milk
- 6 large free-range egg yolks
- 8 large free-range egg whites
- icing sugar, for dusting
- brandy butter ice cream, to serve
Method
Preheat the oven to 190C/375F/Gas 5.
Melt half the butter and use it to grease a 2 litre/3½ pint soufflé dish.
Put the Christmas pudding into a food processor and pulse to break it all up. Leave it in the food processor.
Bring the milk to the boil in a small saucepan. Add to the Christmas pudding, blending it until it is well combined. Add the yolks to the mixture one at a time, blending between each addition.
Beat the egg whites with a pinch of salt in a bowl until stiff peaks form when the whisk is removed from the bowl.
Fold the beaten egg whites carefully into the Christmas pudding mixture.
Spoon the mixture into the dish and bake for 40 minutes. Take care not to burn the top.
Remove from the oven, dust with icing sugar and serve with brandy butter ice cream.
How-to videos
How to fold egg whites into a mixture
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