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How to cook Christmas Pudding Meringue Soufflés (v)

Christmas Pudding Meringue Soufflé in a white ramekin dish

Rosemary demonstrates how to make Christmas Pudding Meringue Soufflés

Christmas Pudding Meringue Souffles are easy to make, light, and a dramatic version of the traditional celebratory pudding.

If you are unsure how to make the meringue watch the video of How to Cook Meringues first!

Serves 2 (Double up the recipe to serve four people)
Per serving 290 calories/0.3g fat
Prep time 20 minutes
Cook time 1-1½  hours


Ingredients

1 small eating apple, cored peeled and grated
56g (2oz) dried mixed fruit
28g (1oz) canned black cherries, pitted, or use glace cherries, halved.
¼ tsp ground mixed spice
Grated zest of half an orange
25 ml (¼ pint) fresh apple juice
2 tbsp Brandy
For the meringue:
1 egg white
56g (2oz) caster sugar

Method

Always remember to whisk the egg whites in a scrupulously clean bowl to achieve the maximum volume.
  1.  Preheat the oven to 150°C, 300°F or Gas Mark 2. Lightly grease two small ramekins and dust lightly with caster sugar.
  2. Place the fruit and other ingredients in a bowl, mix well, then divide between two ramekin dishes.
  3. Whisk the egg white on high until it stands in peaks and is quite firm. Add one teaspoon of sugar and whisk for 30 seconds. Remove the whisk and carefully fold in the remainder of the caster sugar with a metal spoon. Place the meringue mixture into a piping bag (or use a spoon) and pipe or spoon the meringue on the top of the mixed fruit mixture in the ramekins.
  4. Place the ramekins on a baking tray in the oven for 1 – 1½ hours, checking every 20 minutes to monitor their progress. Serve hot.

Note: If serving to children substitute the brandy for two teaspoons of runny honey

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