Christmas cake soufflés

• butter↗

  for greasing

• golden caster sugar↗1 tbsp tbsp

  plus extra for dusting

• medium egg whites↗4
• ready-made custard150ml ml
• fruitcake85g g

  Christmas cake or pudding, finely crumbled

• caramel sauce

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.

2. 2

   Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky.

3. 3

   Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.

4. 4

   Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.