A recipe from Rupert Rowley, head chef at Fischer’s in Derbyshire

By Rupert Rowley (pictured), head chef at Michelin-starred Fischer’s at Baslow Hall

Christmas Pudding Soufflé

500g Christmas pudding mixture (cooked)
300g apple juice
28g cornflour
100g Benriach Scotch whisky
150g Pedro Ximenez sherry
150g egg whites
30g sugar
Caramel powder (optional)

1. Warm the apple juice and thicken with cornflour.
2. Add whisky and sherry and crumble in the Christmas pudding mix.
3. Blend in a food processor until smooth.
4. Beat the egg whites and sugar and stir in 70g soufflé base.
5. Line ramekins with powdered caramel (optional) and pour in mixture.
6. Bake for 16 mins at 180C (Gas Mark 4).
7. Serve with ice cream and Benriach Scotch Whisky.

Fischer’s at Baslow Hall is recommended by Great Food Club

Matt Wright
The author:

Matt lives in Leicestershire. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.