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Rupert Rowley

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Preparation

Cooking

Serves 0

Christmas Pudding Soufflé

Looking for a lighter alternative to Christmas pudding this year? We know your guests will love Rupert's soufflé version! Soufflés are always a show stopper dessert and this one is packed full of festive flavours. It surprisingly easy to make too!

Ingredients

500g Christma sPudding Mixture (cooked)
300g Apple Juice
28g Cornflour
100g Benriach Scotch Whiskey
150g Pedro Ximenez Sherry 
150g Egg Whites 
30g Sugar 

Preparation method

1. Warm apple juice and thicken with corn flour
2. Add whiskey and sherry and crumble in Christma spudding mix
3. Blend until smooth
4. Beat egg whites and sugar and stir in 70g soufflé base 
5. Line ramakins with powdered caramel and pour in mixutre
6. Bake for 16 minutes at 350°

Serving Suggestions

Serve with Pedro Ximenez ice cream and Benriach Scotch Whiskey

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