Christmas Cake Souffles

Step 1: Heat oven to 180C/160C fan forced and put in a baking tray to heat up.

Step 2: Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.

Step 3: Whisk the egg whites until stiff peaks form, then add the rest of the sugar and continue whisking until stiff again.

Step 4: In a big mixing bowl, stir together the custard and crumbled cake and stir in a quarter of the egg white, and very gently fold in the rest using a big metal spoon until the mixture isn't too streaky.

Step 5: Divide the mixture between the ramekins, running you finger around the top inside of each to leave a gap between the mixture and the ramekin just at the very top and bake for 12 to 15 minutes until risen and golden.

Step 6: Meanwhile warm the caramel sauce and serve the hot souffles immediately, with jugs of warm caramel sauce.