Shaun Rankin’s Chocolate Soufflé with Christmas pudding ice cream

Dish Type: Dessert

Serves 6

Ice cream
4 egg yolks
90g caster sugar
250ml milk
250ml whipping cream
1 tsp vanilla extract
1 vanilla pod, split
150g christmas pudding

3 eggs
85g caster sugar
300ml milk
25g cornflour
25g cocoa powder
6 egg whites
110g caster sugar
100g dark chocolate chips
50g butter, softened
6 tbsp caster sugar
1 tsp cinnamon powder
1 tbsp cocoa powder, for dusting
3 tbsp redcurrants

1. Start with the ice cream. Whisk the egg yolks and sugar until creamy and pale. Heat the milk and cream in a pan, add the vanilla extract and pod and bring to the boil.
2. Pour the milk into the egg and sugar mix, whisking well.
3. Pour back into the pan and cook until the custard just coats the back of a spoon. Remove the pod, pour into a container and cool in the fridge.
4. Break up the Christmas pudding, stir into the cold mixture and place in the freezer.
5. Every hour, until the mixture freezes, turn with a spoon so that the Christmas pudding does not settle on the bottom. Keep in the freezer until needed.
6. For the soufflé base, place the eggs and sugar in a bowl and whisk until creamy.
7. Heat the milk in a saucepan until it just simmers. Pour over the eggs and mix well.
8. Sieve the cornflour and cocoa powder into the milk and eggs and then return the mixture to the saucepan.
9. Cook, stirring, until thickened. Pour into a clean bowl and cool
10. To prepare the ramekins, brush with the soft butter making sure they’re evenly covered.
11. Mix the caster sugar and cinnamon powder together and pour into the ramekins.
12. Roll each around until the insides are evenly covered. Tip out the excess sugar mix.
13. To make the soufflé, heat a fan assisted oven to 180°C/Gas mark 6. Whisk the egg whites to form soft peaks.
14. Add the sugar and keep whisking until the peaks are firm.
15. Put the cooled soufflé base into a clean bowl. Add one or two spoonfuls of the egg white and whisk in well to loosen the mixture.
16. Carefully fold in the rest of the egg whites. Sprinkle over the chocolate chips and mix carefully.
17. Spoon the mixture into the ramekins and level off with a palette knife. Using your thumb, run around the edge of the ramekin to form a moat - this helps with the rising of the soufflé.
19. Place on a baking tray and cook for 7 minutes.
20. Finally, dust with cocoa powder and serve immediately with a good spoonful of Christmas pudding ice cream and some redcurrants.

Recipe courtesy of Great British Chefs.