Christmas Cake soufflés

So I'm doing a Christmas Calendar of Christmasy Foods.

 

Ingredients:

Butter (for greasing)
1 tbsp Golden Caster Sugar (plus extra for dusting)
4 Medium Egg Whites
150ml Ready-made Custard
85g Fruitcake, Christmas cake or pudding (finely crumbled)
caramel sauce (to serve)

Serves: 4

 Instructions:

 Pre-heat the oven to 160oC (fan) with a baking tray inside.

Grease 4 150ml ramkins.

Coat the ramkins with Sugar and shake off the excess.

Whisk the Egg Whites until stiff.

Add Sugar to the Egg White while continually whisking until completely mixed and stiff.

Combine the Custard and Crumbled Cake in a large mixing bowl.

Stir in a quarter of the Egg Whites, then fold in the rest with a metal spoon, until mixture isn't streaky.

Divid the mixture between the ramkins.

Create a small 'gap' between the ramkins and the tops of the mixture (this can be done, by running a finger around the tops).

Bake for 12-15 minutes until the mixture has turned golden and risen.

Meanwhile warm the Caramel Sauce.

Serve hot, with the sauce on the side.