Christmas Pudding Cake

• fondant↗500g ready-to-roll white g

  ready-to-roll white

• powdered sugar↗

  for dusting

• apricot jam↗2 tbsp smooth tbsp

  smooth

• fruit cake1 x 20cm
• food gel colours↗red and green

  red and green

• edible gold leaf↗

  (optional)

Step-by-step instructions

1. 1

   Roll out the fondant on a surface lightly dusted with powdered sugar to a thickness roughly the size of a one‑pound coin. Using the cake tin in which the fruit cake was baked as a template, cut a circle of fondant 20 cm in diameter. Slice the circle horizontally about a third from the top with a wavy motion to create the effect of dripping custard for your pudding design. Set aside, keeping the leftovers covered.

2. 2

   Heat the jam in a small saucepan over low heat until it softens. Spread the jam on the top third of the fruit cake, then carefully place the fondant shape on it, gently pressing so the fondant adheres to the cake. Cut a small piece of fondant from the leftovers, add a little red food colouring and briefly knead to distribute the colour, adding the dye gradually until you achieve a deep red hue. Form one or two grape‑sized balls. Colour the remaining fondant a deep green, then roll it out. Cut two or three mistletoe leaf shapes with a sharp knife or cutter. If desired, use a knife or skewer to create veins on the leaves for a more realistic look.

3. 3

   Arrange the leaves and berries on the top edge of the fondant “custard”, using a little jam to attach them. If desired, use a fine brush to sprinkle the mistletoe and berries with a small amount of edible gold leaf.