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Christmas cake soufflés

Turn leftover fruitcake or Christmas pudding into these individual hot desserts, served with warm caramel sauce to pour into each pot

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 158
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 20
  • Protein 5
  • Fat 5
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 158
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 20
  • Protein 5
  • Fat 5
  • Fibre 1
  • Salt 0.3

Ingredients

  • butter, for greasing
  • 1 tbsp golden caster sugar, plus extra for dusting
  • 4 medium egg whites
  • 150ml ready-made custard
  • 85g fruitcakes, Christmas cake or pudding, finely crumbled
  • caramel sauce, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.

  2. Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky.

  3. Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.

  4. Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.