Secret's from Herbert Berger's Kitchen

Recipe for Iced Christmas Pudding Soufflé

This is enough for 12 -15 portions but it will keep in the freezer.

120g egg yolk
125g caster sugar

150g egg white’s
125 g caster sugar

250g Christmas pudding
60g Brandy

500ml Double cream

Clementine coulis:

300g peeled clementine’s or mandarins
80g caster sugar (to taste)
50 ml mandarin liquor or similar

Place all ingredients into a saucepan, bring to the boil for 5 minutes, blend, pass through a fine sieve and chill.


Candied cranberries and crystallised puff pastry leaves in cinnamon sugar


Chop the Christmas pudding and soak it in the brandy, when soft mix it into a coarse paste.

Whisk ingredient A. in a mixer until light and fluffy

Whisk ingredients B. into a stiff meringue

Add mix C. into mix A. and fold in the whites, mix B.

Whisk double cream until slightly stiff but still soft and add to the rest of the mixture.

Fill either into individual moulds, a terrine or Christmas pudding moulds and freeze for 24 hours.

Unmould, decorate with crystallised cranberries and pastry leaves and serve with the clementine coulis.


We use cookies and similar technologies

By using this website you agree that we may use cookies to give you the best possible experience during your visit, using them to develop and market our services and customise your online experience.

Click here to accept our use of cookies.