Christmas pudding marshmallow - recipe

Christmas pudding marshmallow

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  1. 1

    Steep hot water and all the spices together for 20 minutes, then strain. Place the gelatine and spice mix in a large mixing bowl and stir. Leave to sit until the gelatine swells.

    For this step you'll need:

    • 240ml Water
    • ½tsp Cinnamon
    • ¼tsp Nutmeg
    • Cloves (ground)
    • ¼tsp Cardamom ground
    • Ginger fresh, about an inch
    • Star anise small part of 1
    • 20g Gelatine (powdered)
  2. 2

    Put the sugar, golden syrup and water in a large saucepan and stir to combine.  Bring to a boil, add a sugar thermometer and keep cooking to a firm ball stage, 120°C/ 248°F.

    For this step you'll need:

    • 440g Unrefined golden caster sugar
    • 160g Golden syrup
    • 200ml Water
  3. 3

    Whisking furiously with an electric whisk (or in an electric mixer), slowly add the sugar syrup to the gelatine mixture. Whisk thoroughly until thick and bubble-gum-like strands form. Stir in the brandy.

    For this step you'll need:

    • 1 tbsp Brandy
  4. 4

    Spray everything with a cooking spray – including spatulas, brownie pan, spoons, hands etc. to avoid sticking. Spoon the mixture into the prepared brownie pan and spread evenly. Sift some cornflour over the top and let rest for 2 hours.

    For this step you'll need:

    • Cornflour for dusting
  5. 5

    Using a greased knife, cut the marshmallows into cubes. Store in an airtight container for up to two weeks.

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