Christmas pudding soufflé with blueberry ice cream and brandy crème anglaise

1. Using a pastry brush, butter the ramekins with melted butter and put them into the fridge or freezer to set and then repeat so they are double buttered. Roll some sugar over the fresh melted butter and allow to set.
2. Preheat the oven to 190°C, if it is a fan assisted oven turn the fan down low so that the soufflé doesn’t blow all over.
3. Make the brandy crème anglaise, by heating the cream, milk, brandy and vanilla gently, being careful not to boil it. Whisk 2 egg yolks with 12g sugar until smooth, then slowly whisk in the hot cream mixture, whisking constantly, until it coats the back of a spoon, then allow to cool.
4. Place the Christmas pudding into a bowl and add 40g of the crème anglaise to it, then blend until combined and smooth.
5. Whisk 6 egg whites in a mixing bowl adding 35g sugar gradually until firm, being careful not to over whip. Take a small amount of the egg whites and mix into the soufflé base to loosen it. Then slowly fold the rest of the egg whites into the mix, put it into a piping bag and then pipe into the ramekins, smooth off the top and go round the edge of the ramekin with your thumb to help get a good and even rise.
6. Bake the soufflés in the pre-heated oven for 6–9 minutes until risen. While they are cooking, gently warm the brandy crème anglaise and pour into a little jug.
7. Place the jug on the plate, with a scoop of the blueberry ice cream and then finally the cooked soufflé, with a dusting of icing sugar to finish.

  “This recipe is one of my favourites from when I used to work in restaurants. It’s a lighter way to do Christmas pudding, with all the flavour but less of the stodge. I love the crispy crunchy top contrasted with the lovely soft and fluffy inside. The sharp blueberry flavour in the ice cream cuts through the richness and the brandy crème anglais is a refined custard to finish it off.” David Carr, Culinary Development Chef