Christmas pudding soufflé, cranberry sorbet, brandy anglaise

Begin by preparing the brandy anglaise for the soufflé. Combine the milk, cream and vanilla in a pan and bring to the boil. Meanwhile, whisk together the eggs and sugar in a separate bowl until thoroughly combined. Remove the vanilla pod

Pour the hot liquid over the egg mix, whisking well to combine, then return to the pan and cook to 85°C. Place in a bowl to cool, then remove 80g and whisk in the brandy. Return the mixture to the anglaise and whisk through to combine

Place the Christmas pudding and 40g of the anglaise in a blender and blend until smooth

To make the cranberry sorbet, place the sugar in a pan and bring to a light caramel. Add the cranberries, cook for 3 minutes then add the water and bring to the boil. Cook for 3 minutes

Add the lemon juice, citric acid, a pinch of salt and the gelatine and transfer to a blender. Blitz until smooth, pass through a fine strainer and leave to chill. Once cool, churn in an ice cream maker

Butter the ramekins with a pastry brush using smooth upstrokes. Mix the sugar with dehydrated cranberry powder and dust the buttered ramekins with sugar, knocking them to discard any loose sugar

Preheat the oven to 190°C/gas mark 5

To finish the soufflé, place the egg whites in a mixer with a whisk attachment and whisk on full speed, gradually adding the sugar until firm. Remove a small amount and combine with pre-made Christmas pudding soufflé base using a rubber spatula. Slowly fold into the rest of the egg white

Pipe into ramekins, smooth off the top and place in the oven for 6–9 minutes until risen. Gently warm the brandy anglaise on the hob

Serve the soufflés immediately with a scoop of the cranberry sorbet and the anglaise on the side