Happy Hogmanay! Today I’m sharing my last Rosie Makes of the year (my 52nd!) – a New Year showstopper that I will be serving up tomorrow for a celebratory lunch. It’s ideal for such an occasion as it can be made ahead, and the recipe is simple but deliciously effective. Nigella’s Leftover Italian Christmas Pudding Cake is great for using up any past-its-best panettone from the festive season, and is a much lighter alternative to a traditional pud. For my crowd I’ve substituted the booze for coffee (reminiscent of tiramisu) and left the egg out of the creamy filling – just as good without, I think. Have a very Happy New Year when it comes – and here’s to another year of baking! Let me know in the comments if there’s anything you’d like to see in my 2018 Rosie Makes Sunday posts. To make the Christmas Pudding Cake, you will need:
300g panettone (approx)
6 tablespoons strong coffee
25g icing sugar
250g mascarpone cheese (at room temperature)
125ml double cream (at room temperature)
40g marrons glacés (pieces)
60g finely chopped chocolate
50g shelled pistachios or mixed nuts, chopped
2 tablespoons pomegranate seeds
(Note: I halved Nigella’s recipe for a smaller crowd).
Cut the panettone into 1cm slices, then use about a third to line the bottom of a 20 cm cake tin. Fill in the gaps with scraps of panettone, it is lovely and mouldable so will fit nicely. Drizzle 2 tablespoons of coffee or Tuaca (or another liqueur of your choice) over it, so that the panettone is dampened.
Now, make the filling. Whisk the cream until light and fluffy but not too stiff, then whisk in the mascarpone and icing sugar until there are no lumps and it is thick and spreadable. At this stage you could add 60ml marsala if you wanted, but I think it tastes just as good without. Remove a good bowlful of the cream and set aside for the topping.
Crumble the marrons glacés, followed by the chocolate and nuts, into the mascarpone cream and fold lightly.
Use half of this creamy filling to top the panettone layer that is lining the cake tin.
Use another third (approx) of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another 2 tablespoons of your liquid of choice then spoon on the other half of the cream mixture and spread it evenly.
Top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liquid.
Cover with clingfilm, pressing down on the top a little, and put in the fridge overnight or for up to 2 days. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate, then spread with the reserved mascarpone mixture. Be careful if you lift the cake off the base!
Scatter with pomegranate seeds and serve!
What are you making this Hogmanay? What will you be baking in the new year?