Christmas pudding cake

SERVES 12-15 PREP 30 mins NO COOK EASY V

500g ready-to-roll white

fondant icing icing sugar, for dusting

2 tbsp smooth apricot jam

1 x 20cm fruitcake red and green food colouring gels (check they’re vegetarian, if needed) edible gold leaf (optional)

1 Roll the fondant out on a surface lightly dusted with icing sugar to about the thickness of a £1 coin. Using the cake tin the fruitcake was baked in as a template, cut a 20cm circle from the fondant. Cut horizontally across the circle, about a third of the way down, in an undulating motion to create the dripping custard effect of your pudding design. Set aside, keeping the offcuts covered.

2 Warm the jam in a small pan over a low heat until loosened. Brush over the top third of the fruitcake, then carefully place the fondant shape on top, gently pressing down to stick the fondant to the cake. Pull a small amount of fondant from the offcuts, dab with a little red food colouring and briefly knead to distribute the colouring, adding more as you go to create a deep berry colour. Roll into one or two grape-sized balls. Colour the remaining fondant offcuts a deep green, then roll out. Cut out two or three holly leaf shapes using a sharp knife or a shaped cutter. Use a cutlery knife or skewer to create veins in the leaves for a more realistic look.

3 Arrange the leaves and berries at the top end of the fondant ‘custard’ using a little jam to help them stick. Use a fine paintbrush to dust the holly and berries with a little edible gold leaf, if you like.

PER SERVING (15) 654 kcals • fat 23g • saturates 10g • carbs 95g • sugars 84g • fibre 3g • protein 9g • salt 0.5g