Christmas Cherry Souffle
Pre-heat the oven to 180*C (160 for a fan oven) or gas mark 4. Butter 2 x7 inch souffle or casserole dishes. Put a large baking sheet in the oven to warm up.
For each 2oz of left over christmas pud, (crumbled), you will need 4 tablesp brandy and 2 oz black cherry jam or conserve.
Stir these together.
Then you will need 3oz butter (melted in a saucepan), plus extra for greasing, Stir in 8 oz plain flour and gradually add 1 pint whole milk.
Bring to the boil, stirring, then reduce the heat and cook for 2 minutes.
Add 4 oz caster sugar and 2 oz finely chopped stem ginger – or 2 good pinches mixed spice, (stirring) then beat in the Yolks of 8 large eggs.
Fold in the Christmas pudding mixture.
Whisk the whites of 8 large eggs and gradually whisk in 2 oz caster sugar to make a meringue.
Fold the meringue into the sauce and divide between the 2 dishes. Place dishes onto the heated baking sheet and bake for 45 minutes or until well risen and golden.
Serve immediately. Enjoy with Vanilla Ice Cream or Chilled Cream.