Christmas pudding souffle

    30 min

    This special twist on a festive favourite has been created by Hambleton Hall's Michelin star chef, Aaron Patterson. Serve this Christmas pudding souffle with brandy butter ice cream.

    4 people made this

    Serves: 4 

    • 400ml milk
    • 1 (500g) Christmas pudding
    • 1/2 to 1 tablespoon cornflour
    • 8 egg whites
    • 2 tablespoons caster sugar
    • 40g butter, softened
    • icing sugar, for dusting
    • brandy butter ice cream, for serving

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Warm the milk in a large pan and break 500g of Christmas pudding into it, resembling making a porridge. Dissolve the cornflour in a little cold water then add to the mixture, stirring frequently to thicken.
    3. In a separate bowl, whisk 8 egg whites and 1 tablespoon of caster sugar together until it forms stiff, glossy peaks. Fold the beaten egg whites carefully into the porridge mixture. Grease a souffle dish with 40g butter and the remaining sugar and spoon the mixture into the dish. Alternatively you can place in smaller individual ramekin dishes, allowing lots of room to rise.
    4. Bake for 6 minutes until risen and golden brown. Remove from the oven, dust with icing sugar and serve immediately with brandy butter ice cream.

    See it on my blog

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