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 190ÂșC for 8-9 minutes.
  • Serve immediately.