Perfect Christmas recipe: Christmas Pudding Soufflé by Ben Murphy

23^rd December 2019

Rosamund Kelby

Shot by Filippo L'Astorina

Rosamund Kelby Shot by Filippo L'Astorina

23 December 2019

This year Launceston Place’s head chef Ben Murphy shows us how to whip up a light alternative to the traditional Christmas pudding. Though the recipe is featured on the restaurant’s seasonal menu, the souffle can just as easily be enjoyed at home, and it’s a great way to elevate your festive leftovers beyond the classic cold turkey sandwich. On top of taking us through his method, Murphy offers some top tips for achieving the perfect rise.

Christmas pudding base

Ingredients

250g dried mixed fruits with apricot and passion fruit
175g stoned dates
85g dried cranberries
1 tbsp freshly grated root ginger
grated zest and juice of a large orange
100ml Cointreau or Grand Marnier
100g unsalted butter
100g dark muscovado sugar
2 large eggs
50g self-raising flour
85g fresh white breadcrumbs
1 tsp ground cinnamon
85g pecan nuts

Method

1. Soak the dried fruit, dates and cranberries in the Grand Marnier or Cointreau for 12 hours.
2. Beat together the butter and sugar until light and fluffy, then beat in the eggs until fully
   combined.
3. Mix the soaked fruit and the remaining liquor into the batter, then add the rest of the
   ingredients.
4. Once all of the ingredients are combined, spoon the mixture into a greased medium pudding
   bowl and cover. Steam the pudding for four hours and remove.
5. Once the pudding is cool, remove 120g of the cake and blend to make a smooth paste.

Soufflé

Ingredients

80g egg white
40g caster sugar
120g Christmas pudding base

Method

1. Whisk the egg whites slowly with a pinch of salt and 1/3 of sugar.
2. Add the rest of the sugar until soft peaks are formed.
3. Heat up the Christmas pudding mixture over a bain-marie; this starts the cooking process.
4. Remove the bowl from the heat and add a small amount of the whipped egg white by whisking
   (this will lighten the mixture and make it easier to work with).
5. Gently fold in the remaining egg white, making sure you don’t knock the air out of the mixture.
6. Fill your soufflé ramekins to the top and smooth off with a palette knife.
7. Bake in a pre-heated oven at 180°c for eight minutes, without opening the door. They should rise at least 3cm above the top of the ramekin. Serve immediately and enjoy!

As a finishing touch, Murphy recommends an amaretto sorbet to accompany the fluffy pudding. At Launceston Place this is served in a quenelle, but at home, you can just as easily plate it up on the side for a light and refreshing twist.

Merry Christmas from Ben Murphy and The Upcoming!

Rosamund Kelby
Photos/video: Filippo L’Astorina