Christmas Pudding Souffle
I like Christmas pudding and will eat it all year round (I find it difficult to resist puddings sold post-Christmas at reduced prices), providing the pudding is a good one.
INGREDIENTS:
225 G/8 OZ CHRISTMAS PUDDING, CRUMBLED
3 TBSP RUM, WHISKY OR BRANDY
2 TBSP DOUBLE OR WHIPPING
CREAM OR MILK
4 EGGS, SIZE 2, SEPARATED I EXTRA EGG WHITE, SIZE 2 25-55 G/1-2 OZ VANILLA
CASTER SUGAR, DEPENDING ON
TO SERVE:
CREAM, VANILLA DAIRY ICE CREAM, ICED MASCARPONE OR SABAYON SAUCE
DIRECTIONS:
If you have an hour or so before you need to start to make the pudding, put the Christmas pudding into a shallow dish, sprinkle over the rum, whisky or brandy and leave to soak.
Set the oven to 200°C/400°F/Gas 6. Butter 4 individual soufflé or ramekin dishes.
Put the Christmas pudding into a mixing bowl, add the cream or milk, egg yolks, and rum, whisky or brandy if the pudding has riot been soaked in it, and beat together to remove large lumps but so the mixture is a little nobbly.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, gently fold about a quarter into the Christmas pudding mixture to loosen it, then lightly fold in the remainder.
Fill the dishes to their rim, then run a spoon, knife or fork handle between the pudding and the dish so the mixture will rise upwards rather than flow over the sides. Bake for about 25-30 minutes until well risen, and lightly set. To serve, make a small hole in the top and pour or spoon in cream, vanilla dairy ice cream, Iced Mascarpone or Sabayon Sauce.
