Christmas pudding soufflé

Emily Watkins of the Kingham Plough’s Christmas pudding soufflé



For the crème patissière base:

  • 400ml milk 
  • 6 large eggs
  • 60g caster sugar
  • 30g plain flour
  • 30g corn flour
  • Zest of two oranges

For the soufflé:

  • 550g of the crème patissière
  • 12 egg whites
  • 100g caster sugar
  • 500g Christmas pudding


For the crème patissière:

  1. Heat the milk.
  2. Whisk the eggs, sugar and flours together.
  3. Mix in the hot milk.
  4. Pour back into the pan and cook gently until thick.
  5. Add the zest and chill.

For the soufflé

  1. Crumble the Christmas pudding into the crème patissière
  2. Whisk the whites to soft peaks, add the sugar and whisk in until glossy.
  3. Beat a third of the meringue into the base, then fold in the rest.
  4. Pour into the prepared ramekins.
  5. Scrape the tops then run a knife around the edge.
  6. Bake for 12 minutes at 190°C.




Last updated: over 3 years ago