Ingredients
3 free-range egg whites
100g/3½oz caster sugar
150g/5½oz ready-made Christmas pudding, cooked
55ml/2fl oz double cream
To serve
icing sugar
Method
1. Place a flat baking sheet in a preheated the oven to 200C/400F/Gas 6.
2. To make the soufflé mix, whisk the egg whites in a large bowl until starting to stiffen.
3. Gradually add the sugar and continue whisking, until light and fluffy. Stop when the mixture is thick enough to leave a peak that keeps its shape when the whisk is lifted.
4. In a clean bowl mix together the cooked Christmas pudding and cream.
5. Spoon a little of the egg white into the pudding mix and mix well.
6. Spoon in the rest of the whites mixture and carefully fold together, making sure to maintain volume.
7. Grease two ramekins and fill with the mixture. Run a thumb nail or teaspoon handle around the interior edge to 1cm/½in deep.
8. Place the soufflé ramekins onto the hot baking sheet and place in the oven. Bake for ten minutes, until the soufflé has risen by about an inch.
9. To serve, place the soufflé on the centre of a plate and dust with icing sugar.
