Dark chocolate soufflé with Christmas pudding ice cream and cinnamon sugar

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Ice cream

  • 150g of christmas pudding
  • 4 egg yolks
  • 90g of caster sugar
  • 250ml of milk
  • 250ml of whipping cream
  • 1 tsp vanilla extract
  • 1 vanilla pod, split

Soufflé base



To plate

To make the ice cream, whisk the egg yolks and sugar until creamy and pale. Heat the milk and cream in a pan, add the vanilla extract and vanilla pod and bring to the boil
  • 4 egg yolks
  • 90g of caster sugar
  • 250ml of milk
  • 250ml of whipping cream
  • 1 tsp vanilla extract
  • 1 vanilla pod
Pour the milk mix into the egg and sugar mix, whisking well
Pour the combined mix back into the pan and cook until the custard just coats the back of the spoon. Remove the vanilla pod and pour into a container and cool in the fridge
Break up the Christmas pudding and stir into the cold ice cream base. Place in the freezer
Every hour, until the mixture freezes, turn the mix over with a spoon so that the Christmas pudding does not settle on the bottom. Freeze until needed
To make the soufflé base, put the eggs and sugar in a bowl and whisk until creamy and pale
  • 3 eggs
  • 85g of caster sugar
Heat the milk in a saucepan until it just boils. Pour the milk over the eggs and mix well
  • 300ml of milk
Sieve the cornflour and cocoa powder into the milk and eggs and then return the mixture to the saucepan
Cook, stirring, until thickened. Pour into a clean bowl and cool
To prepare the ramekins, brush 6 moulds with the soft butter making sure they’re evenly covered
Mix the caster sugar and cinnamon powder together and pour into the ramekins
Roll each one around until the insides are evenly covered and then tip out the excess sugar mix
It’s important that you take your time at this stage otherwise your soufflé might not rise evenly
To make the soufflé, heat a fan assisted oven to 180°C/Gas mark 6. Whisk the egg whites to form soft peaks
Add the sugar and keep whisking until firm peaks are achieved
  • 110g of caster sugar
Put the cooled soufflé base into a clean steel bowl. Add one or two spoonfuls of the egg white and whisk in well to loosen the mixture
Carefully fold in the rest of the egg whites using a stainless steel spoon. Sprinkle over the chocolate chips and carefully mix
Spoon the mixture into the ramekins and level off with a palette knife. Using your thumb, run around the edge of the ramekin to form a moat - this helps with the rising of the soufflé
Place on a baking tray and cook for 7 minutes
Finally, dust with cocoa powder and serve immediately with a good spoonful of Christmas pudding ice cream and some redcurrants
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