A great way of using up leftover Christmas pudding
250g leftover Christmas pudding
To line the ramekins
15g unsalted butter, softened to room temperature
50g golden caster sugar to coat the buttered ramekins
For the pastry cream
3 large egg yolks
30g golden caster sugar
15g plain flour
Grated zest of 1 orange
275g pastry cream (see method below)
6 large egg whites
Squeeze of lemon juice
50g golden caster sugar
Icing sugar, for dusting
Preheat the oven to 190°C/Gas 5.
Brush the insides of 4 x 200ml ramekins with the softened butter, in upward strokes. Sprinkle a little sugar over the butter, shaking out the excess, then chill to set.
To make the pastry cream, heat the milk in a small pan. In a large bowl, whisk the egg yolks and add the sugar, then whisk in the two flours together. Slowly pour the hot milk on to the yolk paste, whisking well. Return to the pan and whisk over a gentle heat for two minutes until thickened and smooth. Beat in the orange zest, and then transfer to a large bowl and leave to cool.
Beat the cooled pastry cream base to loosen the mixture. Crumble the Christmas pudding into it, mix together thoroughly to form the Christmas pudding base.
In a clean mixing bowl whisk the egg whites with a squeeze of lemon juice until they form soft peaks. Gradually whisk in the 50g sugar to form a glossy, stiff meringue.
Beat a third of the meringue mixture into the Christmas pudding base, then gently fold in the rest of the meringue. Spoon the soufflé mixture into each ramekin right to the top. Scrape the tops level with a knife, then run the tip of your finger around the inside edge of the ramekin (this will help the soufflé rise in a ‘top hat’ fashion).
Place on a baking sheet and cook for 12-15 minutes, until well risen and golden with a slightly wobbly centre. Remove the soufflés from the oven and dust with icing sugar. Serve immediately.