On TV Tonight

  • 20:00 - Rick Stein's Mediterranean Escapes - Rick Stein's Mediterranean Escapes
  • 21:00 - James Martin's United Cakes of America - Baltimore
  • 21:30 - James Martin's United Cakes of America - Pennsylvania

This recipe is classed as easy

Rating 3 / 5 (25 votes)

Prep time:
20 min
Cook time:
40 min
Serves:
6-8

Christmas pudding like you've never tried before, from Matthew Fort

Method

1. Preheat the oven to 190C/170C fan/gas 5. Put an oven tray filled with 3cm hot water in the oven. Grease two individual soufflé dishes with the melted butter.

2. Put the Christmas pudding into a processor and whiz to break it up. Leave it in the food processor.

3. Bring the milk to the boil, then add to the pudding, whizzing until mixed in. Add the egg yolks one by one, whizzing them in, too.

4. Beat all 8 egg whites with a pinch of salt until stiff, and fold this airy mass into the pudding mixture. Spoon the lot into the soufflé dishes or ramekins.

5. Put the dishes in the roasting pan of water and bake for 40 minutes – keep an eye on them as you don't want to burn the top too much. Dust with icing sugar and serve with vanilla ice cream or brandy butter.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Thanks Sashgal, the recipe does indeed serve 6-8 people, so we have now updated it. I hope it goes well on your birthday.

Celia Good Food Celia Good Food  Posted 11 Feb 2011 9:28 AM
 

I think this is for 6-8 people as I was looking for this recipe after christmas on this site and it said for 6-8 then. It must be wrong when it says for 2. Any way I will be making it for my birthday in a few days time and will be 1/4 the ingredients as it is just for three and using small cups.

sashgal sashgal  Posted 10 Feb 2011 1:26 PM
 

This sounds like much too much ingredient for only two souffles. Is something wrong here?

fablee fablee  Posted 02 Jan 2011 4:21 PM