Christmas Pudding Souffle

Serves 4

100g Christmas pudding
40g brandy custard
180g egg whites
35g caster sugar
soft butter and caster sugar for greasing

• Using upward strokes, brush the inside of the ramekins with soft butter.
• Dust completely with sugar.
• Beat the Christmas pudding until smooth.
• Mix in the brandy custard.
• Whip the egg whites until stiff and slowly add the sugar.
• Gently fold the meringue into the Christmas pudding.
• Divide between the ramekins and level off the tops so they are flat.
• Run your thumb around the top edge of the ramekin to clean.
• Bake at 190ºC for 8-9 minutes.
• Serve immediately.