These frosted fruits can be used to decorate a Christmas pudding, too.
20 minutes plus drying
A selection from:
Whole mini easy peeler tangerine
Cranberries (or redcurrants when available)
Cherries with stalks
For the frosting
1 egg white
100 g granulated sugar
Place the egg white in a bowl and whip lightly to break up and loosen. Put the granulated sugar on a plate. Using a small pastry brush, paint the fruit and decorations first with egg white then sprinkle and dip gently in the sugar
Place on a tray lined with non-stick baking parchment and leave to harden and dry. Arrange on the cake.
This recipe contains raw eggs, so it's not suitable for pregnant women, elderly people, or those with weak immune systems.
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This recipe was first published on Waitrose.com in November 2009