Snowball Christmas Pudding

2 hours


  • 8oz Cream Cheese
  • 3oz Caster Sugar
  • 3oz Soft Butter
  • 2oz Chopped Walnuts
  • 1oz Glace Pineapple, chopped
  • 2oz Glace Cherries, chopped
  • 2oz Glace Ginger, chopped
  • Grated rind and juice of 2 Oranges
  • Grated rind and juice of 1 Lemon
  • 8 Trifle Sponges
  • ½oz Gelatine
  • ½pt Whipped Double Cream


  1. Beat together cream cheese, sugar and butter until creamy and fluffy.
  2. Stir in the nuts, glace fruits and rinds of the oranges and lemon.
  3. Slice each sponge into 3 thin slices and put 3 to 4 slices on the bottom of a 2 pint pyrex pudding basin.
  4. Cover with a layer of cream mixture and then add more sponge. Continue this way to the top, ending with a layer of sponge.
  5. Make the orange and lemon juices up to 1/4 pint with water.
  6. Dissolve the Gelatine in 3 tablespoons of this mixture (see footnote) and when cool, add to the rest of the juice. Strain over the pudding and make sure the juice gets to the bottom of the dish by slightly pulling the pudding away from the sides. Put in the fridge to set.
  7. Turn out and cover with whipped cream. Decorate with Holly if wished.

Gelatine is simple to use if directions are followed correctly. I find this method fool-proof:

<li>Put three tablespoons of cold water in a small basin.</li>
<li>Sprinkle on gelatine (1/2 oz or 1 packet) and give a gentle stir. Leave until it becomes spongey.</li>
<li>Set basin over a small pan of boiling water and leave untli mixture dissolves and becomes clear again. Leave to cool before adding to dish.</li>