Warm ginger, cinnamon and vanilla combined in an elegant festive souffle.

  • Serves: 6 people
  • Prep time: 30 minutes
  • Cooking time: 25 minutes
    • French
    • Vegetarian

    Gingerbread Soufflé

    Recipe Information

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    250ml Whole Milk

    34g Self Raising Flour

    Pinch of Salt

    175g Demerara Sugar

    30g Unsalted Butter

    1 tsp Ginger

    ½ tsp Cinnamon

    ¼ tsp Ground Cloves

    Pinch of Black Pepper

    2 tsp Vanilla Extract

    6 Eggs, separated

    1 tsp Lemon Juice

    For the ramekins:

    1 tbsp Butter, melted

    3 tbsp Demerara Sugar


    Fresh Cream, to serve


    Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.

    Whisk together the milk, sugar, flour and salt.

    Transfer to a pan and bring to the boil.

    Remove the pan from the heat.

    Whisk in the butter, spices, black pepper and vanilla extract.

    Leave to cool for 15 minutes before whisking in the egg yolks.

    Grease the ramekins with the melted butter and sprinkle with sugar.

    Beat the egg whites and lemon juice until stiff peaks form.

    Fold 1⁄3 of the egg whites into the soufflé mixture, being careful not to knock out too much of the air.

    Repeat with the remaining egg whites before dividing the mixture between the ramekins.

    Bake the soufflés in the oven for 25 minutes.

    Serve immediately with a drizzle of fresh cream.