Christmas Pudding Soufflé Recipe

INGREDIENTS

Brandy Anglaise:

175 ml milk

50 ml cream

1 vanilla pod, split

50 g egg yolks

17 g sugar

80 ml brandy

Soufflé Base:

140 g of the Christmas pudding & brandy anglaise mixture

180 g egg whites

35 g sugar

4 g albuwhip (or equivalent stabilizer)

METHOD

Brandy Anglaise: 

Make a classic vanilla anglaise: gently heat the milk, cream, and vanilla until just simmering.

Whisk the yolks and sugar together, then slowly temper with the hot milk mixture.

Return to the heat and stir until the custard thickens slightly.

Cool completely, then blend in the brandy.

Mix the brandy anglaise with 1 kg of Christmas pudding until smooth.

Soufflé Base:

Whip the egg whites with sugar and albuwhip until stiff peaks form.

Fold the whipped whites gently into the pudding mixture in three additions.

Prepare your soufflé mould: butter generously, dust with sugar, and sprinkle in mixed spice.

Spoon the mixture into the mould. Bake at 190 °C for 8–9 minutes, until risen and golden.