Christmas pudding soufflé

Ingredients

• 200 mlmilk
• 3 largeegg yolks
• 30 ggolden caster sugar or caster sugar
• 15 gplain flour
• 15 gcornflour
• Zest of 1orange, grated
• 6 largeegg whites
• A squeezelemon juice
• 50 ggolden caster sugar or caster sugar
• 200 gleftover Christmas pudding

Instructions

1. 1

   Make the pastry cream

   Bring the milk gradually to the boil. In a bowl, mix the egg yolks with the 30 g sugar, flour and cornflour, then temper the mixture with some of the hot milk. Return it to the pan and bring it slowly to the boil, whisking regularly, until thick and just bubbling. Remove from the heat, spread on a tray and cover with cling film so a skin does not form.

2. 2

   Add the pudding

   Whisk the cooled pastry cream until smooth and loosened. Crumble in the leftover Christmas pudding and mix well. The recipe uses 250 g pastry cream with 200 g pudding.

3. 3

   Whisk the whites

   Whisk the egg whites with a squeeze of lemon juice until soft peaks form. Gradually add the 50 g sugar and continue whisking until the peaks are stiff and glossy.

4. 4

   Fold and fill

   Beat one third of the egg whites into the pastry cream mixture. Fold in the remaining whites in two additions. Spoon the mixture into pre-buttered ramekins and level the tops with a palette knife. Run your thumb around the rim of each ramekin.

5. 5

   Bake the soufflés

   Bake at 190°C for about 10 minutes, depending on your oven. The original method used a demi coffee cup and baked the soufflé for 10 minutes.

What is a Christmas pudding soufflé?

A soufflé is a light, oven-risen dish made by folding whisked egg whites into a richer base. This version brings together that French technique and leftover Christmas pudding, a traditional British dessert often made with dried fruit and warm spices.

The thick pastry cream gives the pudding a stable base, while orange zest brightens its rich, dark flavour. It is a useful way to give festive leftovers a new form without losing their character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 12g protein, 55g carbs, 13g fat.

The Christmas pudding and sugars provide most of the carbohydrates, while the yolks, milk and pudding contribute fat; eggs also supply most of the protein. Serve with a modest scoop of mulled wine ice cream, or pair it with fruit to keep the overall plate balanced.

The pastry cream base

Yolks and starches: the egg yolks, flour and cornflour thicken the milk into a creamy base that can hold the crumbled pudding.

Tempering: add hot milk gradually to the yolk mixture, whisking as you go, to warm it evenly before it returns to the pan. Keep whisking as it heats so the cream thickens smoothly.

Getting the egg whites right

Soft peaks: start folding in the whites once they hold soft peaks, then add the sugar gradually and whisk to stiff, glossy peaks. The lemon juice is included with the whites in the recipe.

Gentle folding: beat in the first third to loosen the dense base, then fold in the rest in two batches. Use broad, light strokes so you retain as much air as possible.

Fill the ramekins neatly

Butter first: coat the ramekins before filling, as directed, so the mixture has a prepared surface to rise against.

Clean rims: level the tops and run your thumb around each rim. This gives the soufflé a clear edge as it rises; avoid smearing mixture over the sides.

Watch the short bake

Oven timing: bake at 190°C for around 10 minutes, but the recipe notes that the exact time depends on the oven and the size of the dish. The method specifies 10 minutes when using a demi coffee cup.

Serve promptly: soufflés begin to sink as they cool, so have bowls and any accompaniments ready before they come out of the oven.

What to serve alongside

Mulled wine ice cream: this is the suggested accompaniment, bringing a cool contrast and echoing the pudding’s festive spices.

Keep the serving simple: the soufflé is already rich with pudding and pastry cream, so a small scoop or a modest spoonful of another accompaniment is plenty.

Recipe notes & tips

• Measure the ingredients before starting, as the soufflé mixture comes together quickly once the whites are ready.
• Let the pastry cream cool completely before whisking in the Christmas pudding.
• Use a clean bowl for the egg whites so they can whisk to stiff peaks.
• Fold the whites in gently rather than stirring them through.
• Prepare the ramekins and serving accompaniments before baking.
• Check the soufflés at around 10 minutes, bearing in mind that the recipe says timing depends on the oven.

Variations

• Use plum cake: crumble in leftover dark, rich plum cake in place of the Christmas pudding, as suggested.
• Change the sugar: use caster sugar instead of golden caster sugar.
• Add orange: increase the orange zest slightly for a more pronounced citrus note.
• Serve with ice cream: pair the warm soufflé with mulled wine ice cream as suggested.
• Use small cups: bake in demi coffee cups as in the recipe, checking the rise and bake closely.

Common mistakes to avoid

• Lumpy pastry cream: whisk regularly as it heats and return it to the pan gradually after tempering.
• Skin on the cream: spread it on a tray and cover it with cling film while it cools.
• Underwhipped whites: continue whisking after adding the sugar until the peaks are stiff and glossy.
• Deflated mixture: fold the whites in gently and avoid beating the final additions.
• Messy rims: level the filled ramekins and run a thumb around the edge before baking.
• Overbaking: begin checking at about 10 minutes, since the recipe notes oven timings can vary.

How to store

Soufflés are best eaten straight from the oven and do not keep their risen texture well. Refrigerate any leftovers in a covered container and eat within 2 days; reheat gently, knowing they will not rise again.

Frequently asked questions