Ingredients: Makes 4

• 1 tbsp caster sugar, plus extra for dusting
• 4 medium egg whites
• 150ml custard
• 85g fruitcake – Christmas cake or pudding, crumbled
• Butter  – for greasing
• Caramel sauce / fresh cranberries to serve

Method:

1. Preheat your oven to 180C and place in your baking tray to heat up. 
2. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
3. Whisk the egg whites into stiff peaks, then add the sugar and continue whisking until stiff again. 
4. In a large mixing bowl, stir together the custard and crumbled Christmas cake. 
5. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon.
6. Divide the mixture between the ramekins – make sure there’s a 1cm gap at least at the very top for it to rise. 
7. Bake for 12-15 mins until risen and golden. 
8. Serve with a dusting of icing sugar, fresh cranberries and cream – a warm caramel sauce also goes brilliantly.