Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Butter an 18cm (7in), 1.7 litre (3 pint) soufflé dish. Put a flat baking sheet in the oven to heat up.
Stir together the crumbled Christmas pudding with the brandy and conserve and set aside.
Melt the butter in a saucepan, stir in the flour and gradually add the milk. Bring to the boil, stirring, then reduce the heat and cook for 2 mins. Stir in 50g (2oz) of the sugar with the ginger, then beat in the egg yolks. Gently fold the Christmas pudding mixture into the sauce.
Whisk the egg whites until they form soft peaks, then gradually whisk in the remaining sugar until the meringue is stiff and glossy. With a large metal spoon, fold the meringue into the sauce and turn into the prepared dish.
Sit the dish on the heated baking sheet and bake for 45 mins until well risen and golden. Dust with icing sugar and serve straight away.
The sauce for the soufflé can be made the day before needed. Don't beat in the 50g (2oz) sugar, but sprinkle it on top of the sauce to prevent a skin forming. When ready to cook, beat well before whisking and fold in the meringue as above.
Buttering the dish helps the soufflé to rise up in the oven.
Omit the ginger and add a pinch of mixed spice to the pudding mixture.
Serve with chilled cream or vanilla ice cream if liked.
