Top tips: The sauce for the soufflé can be made the day before it is needed. Don’t beat in the 50g (2oz) caster sugar, but sprinkle on top of the sauce to prevent a skin forming. When ready to cook, beat well before whisking and fold in the meringue as above.
Preheat oven to 180C (fan oven 160C/gas mark 4). Butter an 18cm (7 inch), 1.7 litre (3 pint) soufflé dish. Put a flat baking sheet in the oven to heat up.
Stir together the crumbled Christmas pudding with the brandy and conserve and set aside.
Melt the butter in a saucepan, stir in the flour and gradually add the milk. Bring to the boil, stirring, then reduce the heat and cook for 2 minutes.
Stir in 50g (2oz) of the sugar with the ginger, then beat in the egg yolks.
Gently fold in the Christmas pudding mixture into the sauce.
Whisk the egg whites until they form soft peaks, then gradually whisk in the remaining sugar until the meringue is stiff and glossy.
With a large melt spoon fold the meringue into the sauce and turn into the prepared dish.
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