Christmas Snowball pudding
11.oz can mandarins
2.oz sultanas
2.oz seedless raisins
2 tablespoons sherry
3.oz glacé cherries
4.oz butter
4.oz icing sugar
2.oz ground almonds
8 trifle sponge
cakes
¼ pt. double cream
2 tablespoons milk
Lightly butter a 1 pint pudding basin. Drain mandarin oranges, reserving syrup.
Place sultanas and raisins in a small basin, add sherry or 2 tablespoons orange syrup. Cut cherries into quarters and chop mandarins. Cream butter and icing sugar together, fold in ground almonds and cherries.
Crumble sponge cakes into mixture and fold in mandarin oranges, sultanas, raisins and sherry.
Place in pudding basin, press down firmly and level top.
Just before serving, mix cream and milk together until it holds its shape, remove pudding from basin and spread cream all over it.
Store up to 4 days in fridge, or 3 months in freezer.
Return to the Christmas & New Year 1999/2000 Features
page
return to Home page and main index
page last updated 5 DECEMBER 1999