White Christmas Pudding

For the puddings: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8 individual pudding basins and line the bases with non-stick baking paper. Grease 8 large squares of foil, large enough to cover the basins. Make a small pleat down the centre of each

Mix together all the ingredients in a large mixing bowl.

Spoon the mixture into the basins. Cover the with the pleated foil and scrunch around the edges to completely seal.

Put into a roasting tin and pour in enough hot water to come almost halfway up the basins.

Cook for 1 hour. Set aside to cool completely.

Roll out the sugarpaste on a surface dusted with icing sugar.

Cut out 8 rounds, larger than the puddings.

Invert the puddings and brush with the brandy or rum.

Place the sugarpaste rounds over the cakes, smoothing the surface and joining underneath.

For the icing: sift the icing sugar into a bowl and beat in just enough water to make a smooth thick icing.

Spoon into a piping bag and pipe snowflakes on top of the cakes.