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Fresh Living Network
Two-in-one Christmas cake and pudding

Two-in-one Christmas cake and pudding

Ina Paarman's mixture is so moist that it can double as a Christmas pudding, so bake both from one mix! Soaking the fruit in advance speeds up the ripening of the cake, so it can be enjoyed as early as the day after baking. Decorate with assorted nuts and dried fruits held together with apricot jam.
8
RECIPE TYPE:Desserts
 
Method

Day one: soak the fruit

  • Mix all ingredients, cover and leave to soak overnight at room temperature.

 

Day two: mix and bake

  • Preheat oven to 170C
  • Prepare a square tin 22cm wide x 7cm deep; or a smaller tin (15 cm x 7 cm) plus a fluted mould for the pudding 16cm (across top) x 10cm (base) x 5cm deep.
  • Grease pan/s with soft butter and line the base and sides with baking paper.
  • Cut 5 strips of newspaper, 5cm higher than the pan, wrap around the outside of pan and secure with string.
  • Line a baking sheet with 5 layers of newspaper. Set aside.
  • Sift the first seven ingredients together twice
  • Add breadcrumbs and toss through using fingers
  • Cream butter until light and fluffy
  • Mix cornflour and brown sugar
  • Add sugar mixture to butter in batches, creaming well after each addition until the mixture becomes light and fluffy.
  • Whisk the egg whites, add to mixture, then add egg yolks one at a time, beating thoroughly after each addition.
  • Fold through 1/3 of the flour mixture using a spatula or metal spoon.
  • Add half the fruit mixture and fold in. Continue in this way, ending with the flour mixture. Don’t over-mix.
  • Spoon batter into prepared cake pan/s. Place on baking sheet and bake for 1 hour.
  • Reduce temperature to 160C and bake for a further hour. Switch oven off, open door about 3cm and leave cake/s to cool in warm oven.
  • Pour brandy over cooled cake/s and allow it to be absorbed
  • Turn out cake/s, remove baking paper and wrap cake/s in foil. Store in an airtight container.
  • Reheating pudding
  • Reheat on 80% power in the microwave for 4-5 minutes. Serve with brandy butter, custard or ice cream. Decorate with a few cherries.

 

Fruit-and-nut topping

  • Spoon apricot jam into a glass bowl and heat in microwave for 1 minute, or heat in a small saucepan on the stovetop.
  • Toss sliced fruit and nuts in jam to coat
  • Pile on top of cake
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