Glamour Puds

Eric Lanlard from Channel 4 show Glamour Puds builds a souffle fondant instead of a gingerbread man

• 50g butter
• 135g caster sugar
• 210g Equador Couverture
• 5 eggs, separated
• 2 tsp dark rum
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp vanilla extract
• 1 vanilla pod

How to make gingerbread souffle fondant

1. Preheat the oven to 180°C/gas mark 4.

2. Melt half the butter and use to brush the inside of 8 ramekins.

3. Tip 25g sugar into 1 ramekin and tap around the sides to coat. Pour excess into the next ramekin and repeat.

4. Melt the chocolate with the rum, spices, vanilla and remaining butter over a bain marie. Stir until smooth. Remove from the heat and mix in the yolks.

5. In a large clean bowl, whisk the whites to a stiff peak using a hand whisk at full speed.

6. Mix a little of the chocolate mixture into the whites then gently fold in the rest with a large spoon.

7. Spoon the mixture into the ramekins and bake for exactly 11 minutes.

8. Serve with vanilla custard. Pour it into the centre of the soufflé.

© Eric Lanlard