Snowball Pudding


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

I love this chilled pudding because its easy to make, looks like a snow-white Christmas pudding and tastes very good indeed. You could have it, decorated with holly, as an alternative to Christmas pudding or as a dessert at another meal. Unlike Christmas pudding, there’s no question that the children might not like it - I find it universally popular.


  • 8 oz (200 g) full cream cheese
  • 3 oz (75 g) caster sugar
  • 3 oz (75 g) melted unsalted butter
  • 2 oz (50 g) chopped hazelnuts
  • 1 oz (25 g) candied peel
  • 2 oz (50 g) chopped glacé cherries
  • 2 oz (50 g) chopped crystallised ginger
  • grated rind and juice of 2 oranges and 1 lemon
  • 8 trifle sponges
  • ½ oz (2 x 5 ml spoon) or 1 packet gelatine
  • ¼ pt (125 ml) double or whipping cream


Beat the cream cheese with the sugar and the melted butter until smooth and creamy. Stir in the chopped nuts, candied peel, chopped ginger and cherries and the grated rind of the oranges and lemon. Slice the sponges crossways into 3 thin slices each.

Put 3 or 4 slices on the bottom of a 2-pt pudding basin. Then spoon a layer of the cream cheese mixture, then another layer of sponges, and so on, ending with a layer of sponges. Dilute the juice of the oranges and lemon to ¾ pt (375 ml), with hot water.

Dissolve the gelatine in a cup with 2 tablespoons of very hot water and stir it into the juices. Strain the juice over the mixture in the pudding basin, making sure the juice gets to the bottom of the basin by pulling the mixture back with a spoon.

Put in the fridge to set. When well chilled, dip the basin briefly in hot water and turn out on to a serving plate. Whisk the cream until thick and ice the pudding with it. Decorate the top with a sprig of holly. Chill again in the fridge before serving.