Recipe of the Week - Malteser Christmas Pudding

INGREDIENTS

125g chopped butter
180ml of milk
200g of brown sugar (firmly packed)
65g cocoa powder
3 lightly whisked eggs
300g icing sugar mixture
65g self raising flour
65g cup plain flour
96g malted milk powder
465g pack of Maltesers

Place the Egg Whites into a large bowl and use an electric mixer to whisk to soft peaks. Add in a quarter of the sugar and whisk for a few seconds, add another quarter of the sugar and mix until you have stiff shiny peaks. Set to one side

In another bowl place the butter and the rest of the sugar and using the hand whisk mix together until light and fluffy.

Pour in the malt extract and the vanilla and mix thoroughly. Add the egg yolks and whisk together until completely combined.

Place the flour and salt into a sieve and sift onto the egg and butter mixture, gently fold into the batter until fully incorporated. Now add half the egg white mixture and start to mix in and then add the remaining egg whites and gently fold together until just mixed.

Divide the mixture between the 2 hemisphere pans that you have greased and floured, level the tops and place into a preheated oven for 50 -55 minutes until cooked through and golden brown. You can test to see if the cakes are cooked by gentle inserting a skewer into the middle of the cake and it should come out clean.

Remove from the oven and allow to cool for about 10 minutes and then trim the top of the spheres so they are nice and level. Now turn the cakes out onto a cooling rack and allow to cool completely.

Once the cakes have cooled, use some cooled ganache to sandwich the cakes together to form a ball. Place back into the fridge for an hour or so to set up.  When you are ready to decorate the cake, gently warm your ganache a little so that you can pour it over the cakes.

I placed two long skewers through the bottom half of the cake just to make it easier to move the cake onto my presentation plate once I had coated it in Ganache.

Pour the Ganache over the cake and allow to completely cover the sides. Once the ganache has stopped dripping move the cake to your presentation plate.

Place the cake into the fridge to allow the ganache to slightly thicken before you then place the Maltesers all around the cake. I started at the base as I found this worked well.

Place the cake back into the fridge to set up and you can make your ‘carton custard’ and Holly leaves and berries with the modelling chocolate. Before you are ready to serve place the custard, leaves and berries in place and you will have a fantastic Malteser cake – Christmas Style.