Three little white dishes on a white plate, with souffles dusted with icing sugar and a glass bowl of sabayon on the side

Little Mincemeat Souffle Puddings

25 minutes

Serves 8. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Happy Christmas.

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.

The Delia Online Cookery School: Watch how to separate eggs in our video on this page.

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How to freeze Little Mincemeat Souffles

Asked by: SUPERGRAN

LITTLE MINCEMEAT SOUFFLE PUDDINGS. Delia's book advises you can freeze these puddings. My question is should they be frozen in their tins, or removed after cooking and freezing separately. Also should they be defrosted before reheating for 15 mins. I have frozen twice baked souffles before and frozen in ramekins, defrosted for 5 hours then reheated on greased paper. Would these be similar or not? Thank you in anticipation.

Answered by Lindsey: Hello, You can do either. Yes, they are like twice baked souffles and your defrosting and heating suggestion will work for these. If you freeze them unmoulded, I’d freeze them flat and then pop them in a container. Then unwrap and let them defrost on the baking tray before cooking for 15 minutes. I’d also do 15 minutes if you’re heating them in their ramekins. Kind regards Lindsey

Method

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.