Christmas Cake Soufflés Recipe

Preheat the oven to 350°F (180°C). Grease 4 ramekins and place a slice of Christmas cake into the bottom of each.

In a mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy.

Add the flour to the egg yolk mixture and mix until combined.

In a small saucepan, heat the milk until hot but not boiling. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the custard mixture.

Divide the mixture evenly among the ramekins, covering the Christmas cake slices completely.

Place the ramekins on a baking sheet and bake for 25 minutes, or until the soufflés are puffed and golden.

Remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving.