- 40g/1½oz butter
- 500g/1lb 2oz cooked Christmas pudding
- 400ml/14oz full-fat milk
- 6 large free-range egg yolks
- 8 large free-range egg whites
- icing sugar, for dusting
- brandy butter ice cream, to serve
- Preheat the oven to 190C/375F/Gas 5.
- Melt half the butter and use it to grease a 2 litre/3½ pint soufflé dish.
- Put the Christmas pudding into a food processor and pulse to break it all up. Leave it in the food processor.
- Bring the milk to the boil in a small saucepan. Add to the Christmas pudding, blending it until it is well combined. Add the yolks to the mixture one at a time, blending between each addition.
- Beat the egg whites with a pinch of salt in a bowl until stiff peaks form when the whisk is removed from the bowl.
- Fold the beaten egg whites carefully into the Christmas pudding mixture.
- Spoon the mixture into the dish and bake for 40 minutes. Take care not to burn the top.
- Remove from the oven, dust with icing sugar and serve with brandy butter ice cream.