One of the most decadent ways of transforming leftover Christmas cake or pudding! 

 

What we will need: (for 4 servings)

 

Spreadable Butter

1 tbsp. brown sugar plus extra for sprinkling

4 egg whites (from medium sized eggs)

150 ml custard cream

85 g. grated fruit cake

 

For serving:

Ready-made caramel sauce

 

Method:

 

Preheat your oven to 180°C and warm up your pan. 

Slightly butter 4 ramekins (that can hold approximately 150 ml of liquid) and sprinkle them with brown sugar, turning the ramekins continuously so that the sugar becomes properly dispersed.  

 

In mixer, whisk the egg whites until stiff.  Then add your sugar and continue whisking until they are stiff again.

 

In another bowl, use a mixer to blend your custard and grated fruit cake. Next, stir in a quarter of the egg whites, and then gently fold in the rest with a large metal spoon to the point that the mixture is not too streaky and so that it also remains light and fluffy.  

 

We then divide the mixture into 4 ramekins. Run your finger along the rim of each ramekin so that there is a gap between the mixture and the top of the ramekin.   Place the ramekins in the oven (always at 180 ° C) for about 12 – 15 minutes, until they rise and take on a golden, pleasant color. 

 

In the meantime, heat up the caramel sauce. Serve your warm soufflés straight away, together with jugs of the caramel sauce.