Sweet Magazine 2013 - A Sweet Year Volume One, 2013 | Page 99

recipe

free plain flour.
You can add half a cup of nuts of your choice, white choc buds, cherries
or other chocolate loving fruits.

Brandy Pudding
Preheat oven to 170 degrees Celsius or gas mark 4, and line a mini
cupcake tray with baking cases.
Combine dry ingredients in a large bowl.
Add wet ingredients in a jug and beat gently with a fork until combined.
With the mix master on a low speed – add ¾ of the wet ingrediants to
the mixture and continue to beat, add the remaining wet ingrediants mix
for a further minute.
Place spoonfuls of the mixture into cases and bake in the oven for 12-14
minutes.
Allow to cool slightly in the tin before transferring to a wire rack to cool
completely.
Store in an airtight container until ready to serve.

Vanilla Icing
Cream together softened butter and icing sugar using a mix master or
hand held beaters.
Add vanilla essence and milk and continue to mix until the icing is light
and fluffy. Add a little more milk if the mixture appears dry.

Assemble
Crumble the brandy puddings into a bowl. Combine with enough vanilla
icing to create a mixture that can be rolled into balls.
Roll into large balls, flatten slightly, and sandwich between two
meringues.
Add edible glitter, gold leaf and gold stars to add some festive sparkle!

You can see Nectar & Stone’s Oreo
Pop recipe in the Spring issue of
Sweet Magazine available in the
AppStore.