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Christmas pudding marshmallows

Christmas pudding marshmallows

The perfect sweet treat for festive foodies!

  • Serves: 24

What you need:

Spice Mix:

  • 1 cup of water
  • 1⁄2 tsp cinnamon
  • 1⁄4 tsp nutmeg
  • Tiny pinch of ground clove
  • 1⁄4 tsp ground cardamom
  • 1⁄4 inch knob of fresh ginger
  • 1 tiny part of a star anise, 1 star petal piece

Marshmallow:

  • 20g/3 tbsp powdered gelatine
  • 440g/21⁄4 cups Billington's Unrefined Golden Caster Sugar
  • 160g/1⁄2 cup golden syrup
  • 1 tbsp brandy

What you do:

  1. Steep hot water and all the spices together for 20 minutes. Strain.
  2. Place the gelatine and the spice mix in a large mixing bowl and stir. Let sit, until the gelatine swells or 'blooms'.
  3. Put the Billington's Unrefined Golden Caster Sugar, golden syrup and the 200ml water in a large saucepan and stir to combine. Brush the inside of the saucepan with clean water to dislodge any stray grains of sugar. Bring to a boil, add a sugar thermometer and keep cooking to a firm ball stage, 120°C/248°F.
  4. 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.
  5. Spray everything with a pan/cooking spray - including spatulas, brownie pan, spoons, hands, etc. to avoid sticking.
  6. Spoon the mixture into the prepared brownie pan and spread evenly. Sift some cornflour/cornstarch over the top and let rest for 2 hours.
  7. Using a greased knife, cut the marshmallows into cubes and toss in cornflour/cornstarch. Sprinkle with edible glitter. Store in an airtight container for up to 2 weeks.

Cook's tip:

Sprinkle liberally with edible glitter to give them a truly festive feel!

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Billington's

Billington's

A good recipe requires the best ingredients and when it comes to sugar this means Billington's unrefined cane sugars. Billington's unrefined sugars are very simply produced with the aim of locking in rather than refining out the natural molasses of the sugar cane. It is this difference that give unrefined sugar its superior flavour and natural colour.

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