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Soak the sultanas and currants in warm water for 20-30 minutes and then drain well.
Wash the cherries in cold water to remove any excess syrup and drain well.
Add all the cake mix ingredients to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 3 minutes.
Add all of the inclusions and blend in on slow speed until fully incorporated.
Deposit 120-125g into greased individual pudding moulds.
Bake in a deck oven at 170°C for 25-30 minutes.
On removal from the oven, invert the moulds to help create a flat base.
Once totally cool, cut each one in half.
Roll out the Odense 30/70 marzipan to 1cm thick and cut out disks to fit in the middle of the cakes.
Spread boiled apricot jam onto the cuts and then sandwich together with a marzipan disk.
Mix some DAWN® Fondant Sublime straight from the pail until it softens and place it into a piping bag.
Pipe onto the top of the cakes and decorate with DOBLA® Chocolate Christmas Decorations of your choice.
MAKES: Approximately 20 portions at 120g