Christmas Mincemeat Souffles

All you need to do to prepare is have the egg whites ready in a large grease-free bowl.

Then place the mincemeat in a small pan over a gentle heat for about 3 minutes, stirring and giving it just enough time for the mincemeat to heat up and melt the suet. Now spoon the mincemeat into another, largish bowl and stir in one tablespoon of the rum along with the grated lemon and orange zests. After that, add a pinch of salt to the egg whites and, using an electric hand whisk, whisk them until they reach the stiff-peak stage.  You can also watch how to whisk egg whites in our Cookery School Video on this page.

Now take a large kitchen spoon and first fold a spoonful of the egg whites into the mincemeat to slacken the mixture, then carefully fold in the rest a spoonful at a time. Next, divide the mixture between the greased ramekins, piling it up as high as possible – it won't collapse.

Now place them on the baking tray on the centre shelf of the oven and cook them for 10-12 minutes, or until the tops are nicely browned. Meanwhile, stir the remaining tablespoon of rum into the crème fraîche. When the soufflés are ready, lightly dust each one with a little icing sugar.

Then, when they're served, invite your guests to make a hole in the centre of their soufflé and spoon a dessertspoon of the crème fraîche into it before eating, then sit back and wait for the compliments.