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    Richard Corrigan's Christmas Pudding Soufflé

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    Richard Corrigan's Christmas Pudding Soufflé

    • Vegetarian
    • Christmas
    • Preparation time: 45 minutes
    • Cooking time: 8 minutes

    Serves: 8


    • 3 Free-range egg yolks
    • 65g Caster sugar
    • 250ml Whole milk
    • 1 Vanilla pod, split
    • 15g Plain flour
    • 10g Cornflour
    • 150g Ready-made Christmas pudding, crumbled
    • 15g Butter, softened, to line the moulds
    • 9 Free-range egg whites
    • 1 tbsp Icing sugar, to dust


    1. For the soufflé base, whisk together the egg yolks and 50g sugar in a large bowl until thick and creamy.
    2. Meanwhile, heat the milk and vanilla pods together in a pan until boiling. Whisk the flours into the egg mixture before adding the milk, whisking as you pour. Remove the vanilla pods. Pour this mixture into a large saucepan and stir over a gentle heat until thickened. Stir in the crumbled Christmas pudding and leave to cool – this can be done the day before and stored in the refrigerator until you are ready to cook the dish.
    3. To make the soufflés, preheat the oven to 240C/gas 8. Line eight 8cm ramekins by brushing lightly with butter. Chill for 5 minutes. Brush with more butter, then dust evenly with the remaining caster sugar.
    4. In a large bowl, whisk the egg whites to form soft peaks. Measure out half of the Christmas-pudding base mixture and beat in half the whisked egg whites, then fold in the remainder of both mixtures. Spoon into the ramekins, smooth the tops with a knife and cook for 7–8 minutes until risen.
    5. Dust with icing sugar and serve with ice cream.

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    Drinks recommendation

    Whisky is a wonderful way to end an
    indulgent meal, and any rich and fruity
    example would be wonderful with the dried
    fruit flavours. Cut it with some water to round
    out the edges. This one has smooth hints of
    sweetness, a long, warm finish and just a hint
    of vanilla. Balvenie Doublewood 12-Year-Old
    Speyside Malt Whisky. Bin 90827;


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    4 stars