Meanwhile, churn the brandy ice cream in the ice-cream machine and make the marzipan. Spoon the remaining ice cream over the frozen brandy snap and return both tins to the freezer. Spoon half of this mixture over the frozen cake layer and top with the second brandy snap. Working quickly, crumble up 300g of the remaining Christmas cake into the remaining ice-cream and stir to combine. Fill 12 of the silicone hemisphere moulds with ice cream and place them on a tray in the freezer. Once it’s completely cold, churn the Christmas-pudding ice-cream mixture in the ice-cream machine according to the manufacturer’s instructions. Place one chocolate-coated brandy snap in the other lined tin. Unwrap the frozen cake layer and place it in the bottom of the springform tin. Line the base and sides of one 23cm cake tin and the springform tin each with a double layer of cling film. Place in the fridge for 10 minutes, until the chocolate has set, then flip the brandy snaps over and brush chocolate onto the other sides. Stir until smooth, then brush a thin layer of chocolate on the top of each brandy snap. Melt 150g of the chocolate either in the microwave or in a bowl set over a pan of simmering water. Leave to cool and harden and then remove from the tins. Bake for 8–9 minutes, until golden and lacy. Divide the mixture between the lined cake tins (100g per tin), spreading it level with the back of a spoon. Remove from the heat, add the flour and cinnamon and mix until smooth. In a small pan over a low heat, melt the butter with the demerara sugar and golden syrup and stir to dissolve. Line each 23cm cake tin with a 25cm disc of baking paper, so that the paper comes a little way up the sides of the tins. While the ice-cream mixtures are chilling, prepare the brandy snaps. Pour the mixture into a clean bowl, add the brandy and vanilla, mix to combine and leave to cool. Return the mixture to the pan and slowly bring it back to the boil, whisking continuously until just boiling and thickened. Pour the hot milk into the bowl, whisking continuously until smooth. Meanwhile, in a bowl whisk the remaining 100ml milk with the sugar, milk powder, cornflour and orange zest. Pour 500ml of the milk into a pan and bring to the boil. Strain into a bowl, cool, then cover chill for at least 2 hours. Return this to the pan and cook over a low heat until just boiling, stirring until the custard has thickened enough to coat the back of a spoon and the bubbles have subsided. Pour the milk mixture over the egg-yolk mixture, whisking continuously. In a large pan, heat the milk, cream and vanilla until just boiling. In a large bowl whisk the egg yolks, dark muscovado sugar, salt and cornflour until smooth. Once cooled, wrap one cake layer in cling film and place it in the freezer and cover the second cake layer and set it aside at room temperature, while you prepare the remaining layers. Turn out the cakes onto wire racks and leave to cool completely. Bake for 25 minutes, or until a skewer inserted into the centres comes out clean. Add the remaining ingredients and mix to combine.ĭivide the mixture equally between the prepared cake tins (800g per tin) and spread level. Add the eggs, flour, baking powder, xanthan gum and spices and beat until smooth and thoroughly combined. Beat together the butter and sugar in a stand mixer fitted with the beater, on medium speed, for 3–4 minutes until light and fluffy. Small piping bag, fitted with a 5mm nozzle 23cm cake tins x 2, greased and base-lined with baking paper
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