A good way to use up leftover Christmas cake!
First, make the caramel sauce. Put 200g caster sugar into a saucepan with 3 Tbs water, heat to a simmer and let it bubble for 4-5 minutes,
until it turns a lovely golden caramel colour. Take off the heat then stir in 150ml double cream and 50g butter until smooth. Set aside
until ready to serve the soufflés.
Butter 4 ramekins then add a little sugar to each, shaking around to coat the insides, then tip out any excess. Whisk 4 egg whites until
it forms soft peaks, add a Tbs caster sugar and whisk until stiff. Mix together 150ml of ready-made custard with 90g crumbled Christmas cake
(without the icing or marzipan!). Stir in a quarter of the egg whites, then gently fold in the rest. Spoon into the ramekins, run a finger
around the mixture at the top to leave a slight gap (this facilitates the rise). Bake for 12-15 minutes in a 180°C oven. Serve immediately
with the warmed caramel sauce.