Christmas pudding soufflé

For the fried pudding

• 40g butter
• 500g cooked Christmas pudding
• 400g full cream milk
• 6 large eggs
• 0 Salt
• 0 Icing sugar
• 0 Brandy butter ice cream
• 2 eggs
• 100g full cream milk
• 150g leftover brandy butter
• 234g double cream

• 50g unsalted butter
• 1 rejected Christmas pudding

Step 1
Preheat the oven to 190C/375F/gas mark 5.

Step 2
Grease two soufflé dishes with melted butter.

Step 3
Put the pudding into a processor and whizz to break it up.

Step 4
Leave it in the food processor.

Step 5
Bring the milk to the boil, then add to the pudding, whizzing until mixed in.

Step 6
Add the egg yolks one by one, whizzing them in, too.

Step 7
Beat the whites with a pinch of salt until stiff, and fold this airy mass into the pudding mixture.

Step 8
Spoon the lot into the soufflé dishes.

Step 9
Bake for 40 minutes - keep an eye on them as you don't want to burn the top too much.

Step 10
Dust with icing sugar and serve with brandy butter ice cream.

Step 11
First make the ice cream.

Step 12
Break the eggs into a bowl and whisk lightly.

Step 13
Heat the milk in a pan until boiling, then pour into the eggs, whisking all the time.

Step 14
Return the custard to the pan and heat very gently until it begins to thicken.

Step 15
Allow to cool.

Step 16
When cool, add the brandy butter.

Step 17
Whisk the cream until it is almost stiff, then carefully fold into the custard mix.

Step 18
Churn in an ice-cream machine or, if you don't have one, freeze for two hours until it begins to set, then whisk vigorously to get air into the mixture and return to the freezer - repeat this a couple of times if you want a really soft ice, though it's not strictly necessary.

Step 19
Defrost slightly before serving.