Christmas pudding Soufflé with white chocolate sauce

For me, this soufflé is the ultimate in flavour and texture. It isn’t too difficult to create though will make you look like a professional Chef to your guests.

A huge bonus is it can be made hours in advance before baking, saving you precious time in the kitchen, though must be served immediately after baking.

You could use custard instead of the chocolate sauce for a more traditional Christmas pudding dessert.

Method:

Christmas pudding base

• Bring to the boil in a heavy based pot and simmer for 20 minutes.
• Remove cinnamon and star anise and puree in a blender

Soufflé base

• Combine cornflour and water to make a “slime’ add this and the Christmas pudding base puree and return and stir with a whisk on low heat till it is a smooth thick paste.

Soufflés

• Using an electric mixer, whip eggwhites on the highest setting till they are foamy then gradually add the sugar to make a meringue that has stiff silky peaks.
• In a large bowl – place the soufflé base and 1/3 of the meringue, whisk together thoroughly. Add another 1/3 of the meringue and gently fold it though the mix till it is all the same pink colour, repeat this with final 1/3 of the meringue. Place mix into a piping bag.
• Brush melted butter inside eight 8cm x 6.5cm ramekins or soufflé moulds until evenly coated, brushing in an upward direction assists with the soufflé rising. Dust inside with sugar and tap out excess. Place prepared ramekins on baking tray.
• Divide soufflé mixture between the moulds, piping or spooning it in to the top. Keep refrigerated

Chocolate sauce

• Place cream and chocolate in a small pot over a low heat and stir with a spatula until combined – set aside

To serve:

• Pre heat oven to 175degrees – Bake for 9-10 minutes – baking time may vary if you use different-sized ramekins. The soufflé should rise at least 3 to 4cm above the top of the mould.
• Serve as soon they come out of the oven, dusted with icing sugar and warm white chocolate sauce