Graham Campbell's Christmas pudding soufflé recipe is infused with a brandy anglaise for a little extra Christmas spirit. Served with a tangy cranberry sorbet, this is a truly festive dessert for foodies.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by preparing the brandy anglaise for the soufflé. Combine the milk, cream and vanilla in a pan and bring to the boil. Meanwhile, whisk together the eggs and sugar in a separate bowl until thoroughly combined. Remove the vanilla pod
125g of milk
1/2 vanilla pod, split with seeds scraped
2 egg yolks
15g of caster sugar
125g of double cream
Pour the hot liquid over the egg mix, whisking well to combine, then return to the pan and cook to 85°C. Place in a bowl to cool, then remove 80g and whisk in the brandy. Return the mixture to the anglaise and whisk through to combine
20g of brandy
Place the Christmas pudding and 40g of the anglaise in a blender and blend until smooth
100g of christmas pudding
To make the cranberry sorbet, place the sugar in a pan and bring to a light caramel. Add the cranberries, cook for 3 minutes then add the water and bring to the boil. Cook for 3 minutes
150g of sugar
200g of cranberries, fresh
200ml of water
Add the lemon juice, citric acid, a pinch of salt and the gelatine and transfer to a blender. Blitz until smooth, pass through a fine strainer and leave to chill. Once cool, churn in an ice cream maker
1/2 lemon, juiced
2g of citric acid
1 gelatine leaf, soaked
Butter the ramekins with a pastry brush using smooth upstrokes. Mix the sugar with dehydrated cranberry powder and dust the buttered ramekins with sugar, knocking them to discard any loose sugar
50g of butter, softened for greasing
50g of caster sugar
2g of cranberry powder
Preheat the oven to 190°C/gas mark 5
To finish the soufflé, place the egg whites in a mixer with a whisk attachment and whisk on full speed, gradually adding the sugar until firm. Remove a small amount and combine with pre-made Christmas pudding soufflé base using a rubber spatula. Slowly fold into the rest of the egg white
180g of egg white
35g of sugar
Pipe into ramekins, smooth off the top and place in the oven for 6–9 minutes until risen. Gently warm the brandy anglaise on the hob
Serve the soufflés immediately with a scoop of the cranberry sorbet and the anglaise on the side
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.