Christmas Cherry Soufflé
Christmas Cherry Soufflé

Wondering what to do with the last morsel of Christmas pudding? Despite its myriad of rich flavours – Christmas pudding, ginger, cherries and brandy – this soufflé manages to taste decadent yet lights.

  • 40g butter, plus extra for greasing
  • 25g cold Christmas pudding, crumbled
  • 2tbsp Brandy
  • 25g Bonne Maman Cherry Conserve
  • 4 tbsp. plain flour
  • 300ml whole milk
  • 75g golden caster sugar
  • 25g steam ginger, finely  chopped
  • 4 large eggs, separated
  • Icing sugar, to dust
  • Preheat the oven to 180 (fan oven 160). butter an 18 cm, 1.7 litre soufflé dish. Put a flat baking sheet in the oven to heat up.
  • Stir together the crumbled Christmas pudding with the Brandy and conserve set aside
  • Melt the butter in a saucepan, stir in the flour and gradually add the milk. Bring to the bowl, stirring, then reduce the heat and cook for 2 minutes. Stir in 50g of the sugar with the ginger, then beat in the egg yolks. Gently fold the Christmas pudding mixture into the sauce.
  • Whisk the eggs whites until they form soft peaks, then gradually whisk in the remaining sugar until the meringue is stiff and glossy. With a large metal spoon fold the meringue into the sauce and turn into the prepared dish.
  • Sit the dish on the heated  baking sheet and bake for 45 minutes until well risen and golden. Dust with Icing sugar and serve straight away.