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