Christmas Pudding Soufflé

A lighter, indulgent dessert using leftover Christmas pudding, blended with milk and egg yolks, then lightened with stiff egg whites.

Vegetarian Dessert Pudding Christmas Soufflé

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

63.7g

per serving

382 g total

Fat

18.8g

per serving

112.5 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Icing Sugar

for dusting

Dairy

Butter

half the quantity used for greasing

400

Milk

full-fat

piece

Egg Yolk

large free-range

piece

Egg White

large free-range

scoop

Brandy Butter Ice Cream

to serve

Other

500

Christmas Pudding

cooked

Method

Preheat the oven to 190°C.

Grease a 2 litre soufflé dish with half the melted butter.

Dust with icing sugar and serve with ice cream.

Pulse the Christmas pudding in a food processor until broken up.

Bring the milk to a boil in a saucepan and blend into the pudding.

Add the egg yolks one at a time, blending well between each addition.

Beat the egg whites with a pinch of salt until stiff peaks form.

Fold the beaten egg whites carefully into the pudding mixture.

Spoon the mixture into the dish and bake for 40 minutes.