Food + Drink Mum

Christmas Mincemeat Souffles

Christmas Mincemeat Souffles


But in the end, we managed it!  And, although there is still a while to go before Christmas, we thought you would still like something different from the usual apple pies, syrup sponges or chocolate brownies – as wonderful as they are – and so we’ve plumped for the all-time Christmas party dessert which is so easy and simple to make that you won’t believe it until you try it.  Plus, it also gives you plenty of time to have a go and convince yourself that they are as good as we think!




You don’t have to worry – the soufflés won’t fall flat and will still be standing proud as you deliver them to your lucky guests (that’s if they get that far!) – so why not give them a try?

Ingredients (serves 6)

6 oz (175 g) home-made or luxury bought mincemeat
6 large egg whites
2 tablespoons rum
grated zest ½ lemon
grated zest ½ orange
½ teaspoon unsalted butter, for greasing
½ level teaspoon icing sugar, for dusting

To Serve:

200 ml tub crème fraîche
Pre-heat the oven to gas mark 4, 350⁰F (180⁰C), along with the baking tray.
You will also need six 2 inch (5 cm) deep ramekins with a base diameter of 2½ inches (6 cm) and a top diameter of 3 inches (7.5 m), very lightly buttered and a medium-sized baking tray.


Preparation is simple – just put the egg whites ready in a large grease-free bowl. Then place the mincemeat in a small pan over a gentle heat for about 3 minutes, stirring occasionally and giving it just enough time for the mincemeat to heat up and melt the suet.

Now spoon the mincemeat into another, largish bowl and stir in one tablespoon of the rum along with the grated lemon and orange zests. After that, add a pinch of salt to the egg whites and, using an electric hand whisk them until they reach the stiff-peak stage.

Take a large kitchen spoon and first fold a spoonful of the egg whites into the mincemeat to slacken the mixture, then carefully fold in the rest a spoonful at a time. Next, divide the mixture between the greased ramekins, piling it up as high as possible – it won't collapse.

Place them on the baking tray on the centre shelf of the oven and cook them for 10-12 minutes, or until the tops are nicely browned. Meanwhile, stir the remaining tablespoon of rum into the crème fraîche. When the soufflés are ready, lightly dust each one with a little icing sugar.

Then, when they're served, invite your guests to make a hole in the centre of their soufflé and spoon a dessertspoon of the crème fraîche into it before eating, then sit back and wait for the compliments.

With thanks to Delia Smith – visit for plenty more wonderful ideas.

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