Brown sugar brandy cream
This simple brandy cream can be made in five minutes and is lighter than some traditional brandy butters
Christmas cake soufflés
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- butterfor greasing
- 1 tbsp golden caster sugarplus extra for dusting
- 4 medium egg whites
- 150ml ready-made custard
- 85g fruitcakeChristmas cake or pudding, finely crumbled
- caramel sauceto serve
Nutrition: per serving
- kcal158
- fat5g
- saturates1g
- carbs24g
- sugars20g
- fibre1g
- protein5g
- salt0.3g
Method
step 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.
step 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.
step 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.
step 4
Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.
