Little Mincemeat Souffle puddings: as always, Delia is spot on

Straight out of the oven and nicely risen

I couldn't let Christmas go without a seasonal offering and yes, it's late to be posting this, but this recipe is a light and delicious alternative to rich Christmas pudding which can be very easily made. Whats more, is that these delightful souffles can be made ahead and reheated or even frozen for a later date. The recipe is from Delia Smith's Christmas (1990) http://www.amazon.co.uk/Delia-Smiths-Christmas-Smith/dp/0563370645/ref=sr_1_2?ie=UTF8&qid=1356359851&sr=8-2 This is a book that has been reprinted and revamped a number of times and my version is the hardback copy. It's a copy that I've owned for the last 13 or 14 years and really I should make more use of it. There are some brilliant recipes  and the book is organised into chapters such as canapes and nibbles; all kinds of Christmas cakes; a vegetarian Christmas; the last 36 hours; ducks, geese and game; homemade sweets and chocolates, to name but a few. In fact it is very comprehensive in covering all angles and I find all the recipes I have tried to be a resounding success. Take the Truffle torte on page 154, this is a decadent, rich chocolate dessert that is so easy but impressive, guests never fail to love this! The Sausage rolls on page 72 are lovely and you get that satisfaction from making your own flaky pastry. Tomorrow I'm going to give the Parmesan-baked parsnips a go (page 142) and serve alongside all my other veggies...Happy Christmas!


Little Mincemeat Souffle Puddings (copyright Delia Smith 1990)

Serves  8
110g butter
100g caster sugar
6 large eggs, separated
175g light ginger cake, reduced to crumbs in a food processor
A pinch of ground cloves
1/4 tsp ground cinnamon
110g mincemeat
Grated zest of 1/2 lemon
Extra butter and caster sugar for coating the ramekins
You will need eight  (9cm) ramekin dishes

Trying one out today, reheating rest tomorrow.

Creaming the butter and sugar

Folding in cake crumbs, mincemeat, spices and zest.

Whisked meringue mixture

1. Preheat the oven to 180 degrees. Brush the ramekins with melted butter and tip a dusting of caster sugar in to coat, tip out the excess. Arrange the ramekins in a roasting tin.
2. In a mixing bowl cream the butter and 50g of the sugar together until the mixture is pale and fluffy.
3. Beat in the egg yolks, a little at a time. Fold in the cake crumbs, followed by spices, mincemeat and lemon zest. 
4. In a separate bowl, whisk the egg whites until they form soft peaks and gradually whisk in the remaining 50g sugar. The mixture will be like meringue, carefully fold into the rest.
5. Spoon an equal quantity into each ramekin, pour approximately 1cm of boiling water into the roasting tin and bake for 25 minutes.  
6. Slide a palette knife round the edge and turn out on to serving plates, dust with icing sugar and serve.

Carefully folding in.

Spooned into the ramekins ready to be baked

Served with pouring cream, why not try chilled rum sabayon? (p.44)

These puddings really are great and my daughter loved them - she's not a fan of Christmas pudding. Another good thing about them is that they don't require too many difficult ingredients: I had a jar of mincemeat in the cupboard and used the McVities golden syrup cake that can be bought in any UK supermarket.