Today’s guest post is from Bonne Maman a Christmas cherry soufflé. I have never made my own soufflé!!
Think it is time to try!!
- 40 g (1 ½ oz) butter, plus extra for greasing
- 25 g (1 oz) cold Christmas pudding crumbled
- 2 tbsp brandy
- 25 g (1 oz) Bonne Maman Black Cherry Conserve
- 4 tbsp plain flour
- 300 ml (½ pint) whole milk
- 75 g (3 oz) golden caster sugar
- 25 g (1 oz) stem ginger, finely chopped
- 4 large eggs, separated
- Icing sugar, to dust
- Preheat oven to 180°c (fan oven 160°c), gas mark 4.
- Butter an 18cm (7 inch), 1.7 litre (3 pint) soufflé dish.
- Put a flat baking sheet in the oven to heat up.
- Stir together the crumbled Christmas pudding with the brandy and conserve and set aside.
- Melt the butter in a saucepan, stir in the flour and gradually add the milk.
- Bring to the boil, stirring, then reduce the heat and cook for 2 minutes.
- Stir in 50 g (2 oz) of the sugar with the ginger, then beat in the egg yolks.
- Gently fold in the Christmas pudding mixture into the sauce.
- Whisk the egg whites until they form soft peaks, then gradually whisk in the remaining sugar until the meringue is stiff and glossy.
- With a large melt spoon fold the meringue into the sauce and turn into the prepared dish.
- Sit the dish on the heated baking sheet and bake for 45 minutes until well risen and golden.
- Dust with icing sugar and serve straight away.
- The sauce for the soufflé can be made the day before it is needed.
- Don’t beat in the 50 g (2 oz) caster sugar but sprinkle on top of the sauce to prevent a skin forming.
- When ready to cook, beat well before whisking and fold in the meringue as above.
- Buttering the dish helps the soufflé to rise up in the oven.
- Omit the ginger and add a pinch of mixed spice to the pudding mixture.
- Serve chilled cream or vanilla ice cream if liked.
Recipe and photo credit by –
Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ £12.99. Recipe development by Moyra Fraser.