Little Mincemeat Souffle Puddings
These little soufflé-like puddings are what I would call very well-behaved! You can cook them in advance and re-heat them, and they will rise up again. You can even freeze them – and they will still be light and puffy. Serve them with Chilled Rum Sabayon. If you want to make these puddings ahead, they will re-heat at the same temperature in 15 minutes.
This recipe is taken from Delia Smith’s Christmas.
| 4 oz (110 g) mincemeat|
| 4 oz (110 g) butter, plus extra for coating the moulds|
| 4 oz (110 g) caster sugar, plus extra for coating the moulds|
| 6 large eggs, separated|
| 6 oz (175 g) light ginger cake, reduced to fine crumbs in a food processor|
| generous pinch ground cloves|
| ¼ level teaspoon ground cinnamon|
| a little icing sugar for serving|
| grated zest ½ lemon|
| Pre-heat the oven to gas mark 4, 350°F (180°C).|
|You will also need eight 3½ inch (9 cm) ramekin dishes.|
First of all brush the ramekins with softly melted butter, then tip caster sugar around the inside of each mould to give an overall dusting. Tap out any excess sugar and arrange the ramekins in a shallow roasting tin.
Next, in a mixing bowl, cream the butter and 2 oz (50 g) of the sugar together until the mixture is pale and fluffy. Then beat in the egg yolks, a little at a time. Fold in the cake crumbs, followed by the spices, mincemeat and lemon zest.
Now, in a separate bowl, whisk the egg whites until they stand in soft peaks, and gradually whisk in the remaining 2 oz (50 g) sugar.
What you will now have is a meringue mixture and this should be carefully folded into the rest.
Spoon an equal quantity of the mixture into each ramekin, pour approximately ½ inch (1 cm) of boiling water into the roasting tin, then transfer it to the centre of the oven to bake for 25 minutes.
Turn the puddings out on to warm serving plates by sliding a palette knife round the edges, then tipping each one out upside down.
Dust with a little sifted icing sugar and serve the Chilled Rum Sabayon separately.