Italian Christmas pudding cake


  • 6 tbsp Tuaca liqueur (or rum, brandy or Marsala)
  • 2 free-range eggs, at room temperature
  • 75g/2½oz caster sugar
  • 500g/1lb 2oz mascarpone, at room temperature
  • 250ml/9fl oz double cream, at room temperature
  • 125ml/4½fl oz Marsala
  • 75g/2¾oz marrons glacés, chopped (optional)
  • + 4 more ingredients
    • 125g/4½oz mini chocolate chips or finely chopped chocolate
    • 100g/3½oz pistachios, chopped
    • 2 tbsp pomegranate seeds
    • 625g/1lb 6oz panettone (or pandoro)

1. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoo...

View full recipe at SpringPad


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