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James McIntosh

It's Not Too Late. Don't Worry.

Posted by James McIntosh Tuesday, 9th December 2014

Stir-up Sunday was a few weeks ago and traditionally this was the day one made their Christmas pudding, however it’s not too late to make one, it just won’t be as mature in flavour as it could be.  Relax, put the tree up, deck the halls and get ready for Christmas.

 

Over the years we have seen many variants on the Christmas pudding; sponge, chocolate and even ginger cake all available in recipe blogs and cookery books, not to mention what is available ready to buy in the supermarket.  I do love eating Christmas pudding, but I always find after a big turkey dinner I’m a bit too full to eat it.  This month’s recipe is about an alternative for the big day that is lighter, full of all the Christmas flavours, really quick to make and easy to eat.  I’ve been making it for the past 10 years and it always goes down well.  It can be chilled or frozen and simply re-heated (once defrosted) with warmed cream drizzled over it before re-heating.

 

Ginger Pudding Souffle for Christmas

 

Serves 4

 

20g butter

Caster sugar 

500g ginger cake

400ml milk

1/2 tsp cinnamon

1/4 tsp ground cloves

Pinch of freshly grated nutmeg

6 large eggs, separated

 

 

Method

Preheat the Rangemaster oven to 180C / 160C fan / Gas Mark 4

 

Grease the inside of a soufflé dish with butter and cover lightly with caster sugar, so the sides are nicely covered.  Place into the fridge to chill.

 

Place the ginger cake into a blender and whizz until crumbed.

 

Warm the milk with the spices in a pan until gently simmering.  Allow to cool.

 

Add the crumbed cake mixture to the milk and add the egg yolks one at a time, beating lightly between each addition to combine.

 

Whisk the egg whites until light and fluffy in a grease free bowl.  You know they are ready when you can turn the bowl up-side down and they don't fall out.  Gently fold into the milk and cake mixture making sure you don't knock any air out.

 

Bake for 35-40 minutes and serve immediately.  Alternatively allow to cool and re-heat by drizzling warm cream over the top and reheating for a few minutes in your Rangemaster oven.

 

Souffle

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