Festive Pudding

1. 1

   Beat Philly* and cream for 2 minutes or until smooth.

2. 2

   Beat in sugar, egg yolks and brandy until well combined.

3. 3

   Stir in fruit and spice.

4. 4

   Beat egg whites in a separate bowl with an electric mixer until soft peaks form.

5. 5

   Fold through Philly* mixture.

6. 6

   Pour mixture into plastic wrap lined or lightly greased 20cm ring tin or pudding basin.

7. 7

   Cover and freeze overnight.

8. 8

   To remove from mould, dip tin into hot water for a few seconds and invert onto a serving dish.

9. 9

   Garnish with chocolate stars or seasonal fruit.

10. 10

    NB: For individual serves, pour mixture into 12 cream horn moulds (as pictured) or dariole moulds.

No additional tips available.