Christmas Pudding Cake {Countdown to Christmas}

Novelty Christmas Cake

OK, OK, so this is a festive take on my classic summer Victoria Sponge Cake recipe, the only Christmas pudding is in the decoration. It’s a really fun cake to make and ice and will probably be a bigger hit with the whole family (ie keep the children happy!) than a classic Christmas pudding!

If you want to make your own, you will need:

  • 200g self raising flour
  • 200g caster sugar
  • 200g butter
  • 4 eggs
  • 2-3 tablespoons of strawberry jam (or jelly to my American followers)
  • Ready roll icing in white, brown red and green
  • Icing sugar for dusting

You will also need:

  • A mixing bowl
  • Metal dessert spoon
  • 2 x 7” cake tins
  • Measuring scales
  • Measuring jug (or similar) to beat your eggs in
  • Whisk
  • Cooling rack
  • Knife/Cake Saw
  • Pastry brush (I like a silicone one)
  • Rolling pin
  • Holly cookie cutter

Method:

  1. If you chill your eggs, you’ll need to ensure they are at room temperature before you begin
  2. Line or grease (with butter) your cake tins (I like to use liners from Lakeland like these)
  3. In your mixing bowl, cream your butter and sugar until light and fluffy
  4. Beat your two eggs in a jug with your whisk and slowly add to your mixing bowl a bit at a time to avoid curdling (don’t worry if it does, the next step should sort this out!)
  5. Add your flour, folding lightly into the mixture so you have a smooth batter
  6. Turn your mixture evenly into your cake tins
  7. Bake in the oven at 180 degrees Celsius (Gas Mark 5) for 15-20 minutes until lightly golden (to test your cake, stick a long needle into the centre of your cake; if it comes out clean, your cake is ready)
  8. When cooked, turn your cakes onto a cooling rack until completely cooled
  9. If your ‘base’ cake has formed a rounded peak, slice this off with your knife so you have a flat top and turn upside down so this is now the bottom of your cake (this will also give you a nicer looking surface to spread onto)
  10. Soften your jam (I usually blast mine in the microwave for a few seconds) and spread onto your ‘base’ cake
  11. Gently place the top layer of your cake on top to sandwich your filling
  12. After dusting your work surface, roll out your white icing so it is large enough to cover your cake
  13. Heat a little jam until warm but not boiling and use paint this over the top of your cake for the icing to stick to
  14. Gently lay this over your cake and smooth down gently
  15. Next, roll out your brown icing so it would cover just over half of your cake.
  16. Using your knife, draw a squiggle along the length of your icing so that when it is laid on top of the white, it will look like the white icing has dribbled down the brown pudding, cut away the excess
  17. Paint the underside of the brown icing with more warmed jam
  18. Lay your brown icing on your cake, cutting away any excess from the bottom of the cake
  19. Roll out a little green icing and cut out your holly with your cookie cutter
  20. From your red icing, roll out three small balls of icing to act as your berries
  21. Using a little more jam to adhere, stick your holly and berries to the top of the cake

So there you have it, a novelty Christmas sponge cake that will appeal to everyone. Don’t forget you can also check out my essential baking tips here

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