The crumbled leftover pudding adds fruitiness, but you could use Christmas cake, if you prefer.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Cal/Serv:
519
Ingredients
Butter, to grease
300ml
whole milk
3
medium egg yolks
1/2Tbsp.
vanilla bean paste
50g
caster sugar
15g
cornflour
15g
plain flour
1tsp.
mixed spice
75g
Christmas pudding crumbled
For the orange cream
200ml
double cream
1/2tsp.
mixed spice
11/2Tbsp.
icing sugar, plus extra to dust
Finely grated zest 1 orange
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and put a baking sheet on the middle shelf to heat, making sure there’s enough space for the soufflés to rise. Grease 4 x 200ml ramekins.
Step 2Heat the milk in a medium pan until it just comes up to the boil. Meanwhile, in a medium heatproof bowl, whisk the egg yolks, vanilla, caster sugar, both flours and the mixed spice to make a thick paste.
Step 3Gradually whisk in the hot milk, until smooth. Return to the pan (reserve empty bowl) and heat, whisking constantly, until simmering and slightly thickened. Scrape mixture into the empty bowl and mix in the Christmas pudding. Lay baking parchment or clingfilm on the surface to stop a skin forming and set aside to cool.
Step 4Once the mixture has cooled completely, in a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Using a large metal spoon, mix a spoonful of the whites into the Christmas pudding mixture to loosen. Fold in the remaining whites, being careful not to knock out any air.
Step 5Divide the mixture between the ramekins, then run a knife around the inside edge of each ramekin (this helps create a straighter rise). Working quickly, place the ramekins on to the preheated baking tray in the oven and bake for 25min, or until risen and golden.
Step 6Meanwhile, whisk all the orange cream ingredients together until the mixture holds its shape. Dust the soufflés with icing sugar and serve immediately with the orange cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
