Gingerbread fondant soufflés

Method

1. Preheat the oven to 180°C/fan160°C/ gas 4. Melt half the butter and use to brush the insides of 8 x 100ml ramekins. Tip 25g sugar into 1 ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat, until all are coated. Set aside.
2. Melt the chocolate with the rum, spices, vanilla extract and remaining butter in a large, heatproof bowl over a pan of simmering water. Stir until smooth. Remove from the heat and mix in the egg yolks. In a large, clean bowl, whisk the egg whites and remaining sugar to stiff peaks. Mix a little into the chocolate mixture to loosen, then gently fold in the rest with a large metal spoon.
3. Spoon the soufflé mixture into the ramekins and put on a baking tray. Bake for exactly 11 minutes, so they’re gooey in the centre. Dust with icing sugar and serve immediately with good vanilla custard, if you like.