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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