Frosty pudding

Yield: 8 servings

Measure Ingredient
1 200 gram ful fat soft cheese; (7.05oz)
75 grams Caster sugar; (3oz)
90 grams Unsalted butter; melted (3 1/2oz)
50 grams Walnuts; chopped (2oz)
25 grams Cut mixed peel; (1oz)
75 grams Glac‚ cherries; chopped (3oz)
25 grams Glac‚ ginger; chopped (1oz)
Grated rind and juice of 2 oranges and 1
; lime
8 Trifle sponges
11 grams Sachet gelatine; (0.4 oz)
1 142 millilit double cream; whipped (5fl oz)
Glac‚ cherries; kumquats or holly
; to decorate

Beat together the cheese, sugar and butter. Stir in the walnuts, mixed peel, cherries, ginger, and orange and lime rind.

Cut the sponges in half lengthways through the centre to produce 2 thin slices each. Place 2 slices in the base of a 1⅕ litre (2 pint) pudding basin. Spoon over a layer of the cream cheese mixture then another layer of sponges. Repeat until all sponges and cheese mixture has been used up.

Place fruit juices in a measuring jug and make up to 450ml ( ¾ pint) with hot water. Dissolve the gelatine in 3 tablespoons hot water and add to the juices.

Slowly pour the juice over the pudding, pulling the mixture back with a spoon to allow juice to reach the bottom. Chill until set.

When set, carefully turn out onto a serving plate. Spread over the cream and decorate with cherries, kumquats or holly.

Converted by MC_Buster.

NOTES : An alternative dessert for the festive period based on a summer pudding.

Converted by MM_Buster v2.0l.

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