Santa's Iceland Christmas pudding

25 minutes


  • 8oz Cream Cheese
  • 3oz Caster Sugar
  • 3oz Softened unsalted butter
  • 2oz Chopped Walnuts
  • 1oz Glace Pineapple, chopped
  • 2oz Glace Cherries, chopped
  • 2oz Crystallised Ginger, chopped
  • 1 oz Angelica, chopped
  • Grated rind and juice of 2 oranges
  • Grated rind and juice of 1 lemon
  • 8 Trifle Sponges
  • 1 pkt Gelatine (½ oz)
  • ½ pint Whipped Double Cream


  1. Beat together cream cheese, sugar and butter until smooth and creamy.
  2. Stir in fruit and nuts and grated rinds of fruit. Slice sponges into three then put 3 to 4 slices in the bottom of a 2 pint pudding basin.
  3. Cover with a layer of cheese, cream mixture and continue layering sponge and cream mixture, ending in sponge.
  4. Make up orange and lemon juice to 3/4 pint with water. Dissolve gelatine in 3 tablespoons of this. Add cooled gelatine to rest of fruit juice and strain over pudding. Make sure juice reaches bottom of pudding by easing sponges from sides of basin.
  5. Chill until set, then cover with cream when turned out.

Decorate with holly sprigs.