Baked Mincemeat Souffle
If using the same whisk or beater for both egg yolk and egg white mixtures, wash and dry them thoroughly after whisking the egg yolks. If there is any egg yolk mixture or grease on the whisk or beaters, the egg whites will not thicken.
Ingredients
- 6 oz mincemeat
- 6 tablespoons dry cider
- 2 tablespoons brandy optional
- 1 oz blanched almonds chopped
- 4 large eggs separated
- pinch of salt
- 1/4 teaspoon grated lemon or orange zest
- 2 tablespoons plain flour
- 3 oz caster sugar
- icing sugar to dredge
Instructions
- Heat the oven to 180C/350F/Gas4.
- Put the mincemeat, cider, brandy (if using) and the blanched almonds
- into a saucepan and heat the mixture through gently.
- Meanwhile, put the egg yolks, salt and lemon zest in a bowl and whisk together lightly. Add the flour and continue whisking until the mixture is pale and thick.
- Whisk the egg whites in a separate bowl until frothy. Gradually whisk in the caster sugar and whisk until the mixture forms soft peaks. Fold thoroughly into the egg yolk mixture with a metal spoon.
- Pour the heated mincemeat mixture into a shallow ovenproof dish. Carefully spread the souffle mixture on top.
- Bake in the oven for about 15 minutes or until the topping is puffed up and golden brown.
- Sift icing sugar thickly over the top and serve at once.
Calories: 356 kcal
Carbohydrates: 58 g
Protein: 8 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 302 mg
Potassium: 112 mg
Fiber: 2 g
Sugar: 51 g
Vitamin A: 238 IU
Calcium: 42 mg
Iron: 1 mg