Let's face it, having a Christmas birthday can suck - from the joint presents and the birthday night no-shows, to the hundreds of Merry Christmas messages clogging up news feeds in place of the Happy Birthday wishes and Christmas puddings in place of birthday cakes.

Edd Kimber's Merry Birthday Pudding

Edd Kimber's Merry Birthday Pudding

That's why this year Three Mobile has launched a campaign to make it right for everyone who has a Christmas birthday and enrolled the help of Great British Bake Off winner Edd Kimber to kick off the celebrations with a specially designed 'Merry Birthday Pudding' - a one-off cake creation to celebrate everyone with a December birthday.

Funfetti Cake

  • 175g unsalted butter, very soft175g caster sugar1 tsp vanilla bean paste3 large eggs, lightly beaten175g
  • 175g caster sugar1 tsp vanilla bean paste3 large eggs, lightly beaten175g
  • 1 tsp vanilla bean paste3 large eggs, lightly beaten175g
  • 3 large eggs, lightly beaten175g
  • 175g self-raising flour1-2 tbsp milk50g sprinkles Vanilla Buttercream
  • 1-2 tbsp milk50g sprinkles Vanilla Buttercream
  • 50g sprinkles Vanilla Buttercream

Vanilla Buttercream

  • 60g unsalted butter
  • 120g icing sugar
  • 1 tsp vanilla bean paste
  • 1-2 tbsp milk Spiced

Spiced Chocolate Ganache

  • 200g dark chocolate
  • 175ml double cream
  • 2 tbsp light brown sugar
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamon
  • 20g unsalted butter, softened

White Chocolate Glaze

  • 100g white chocolate
  • 40ml double cream

To Decorate

  • 120g colourful sweets
  • Holly and ivy decorations

Directions

  1. To make the funfetti batter place all of the ingredients, except the milk and the sprinkles into a large bowl and using an electric mixer beat together until smooth and combined. Add the milk and sprinkles and mix together briefly to incorporate evenly. Place the batter into a 1litre pudding basin that has been lightly greased and coated with flour and its base lined with parchment paper. Bake in an oven preheated to 180C (160C Fan) for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
  2. Allow to cool in the basin for 10 minutes before inverting onto a wire rack to cool completely. Whilst cooling make the buttercream by simply beating the butter and sugar together until light and fluffy. Add the vanilla and milk and beat to combine. Once cooled use a serrated to knife to cut the cake into four layers. Place the middle two on top of each other and use a cookie cutter to cut a hole in the middle of the layers.
  3. Use the buttercream as glue to stick the cake back together, but before you place the last layer on top fill the hole with the sweets, sealing in with the last piece of cake. To make the ganache roughly chop the chocolate and place into a large bowl. In a small pan place the cream, sugar and the spices and bring to the boil, whisking to help dissolve.
  4. Once just come to a boil pour over the chocolate and leave for a few minutes before stirring to combine. Add the butter and stir to combine. Set the ganache aside until thickened then use to cover the cake, creating our mock Christmas pudding. To finish the decoration place the cake into the fridge until the ganache is firm to the touch. Place the white chocolate and cream into a bowl set over a pan of simmering water and stir together until smooth and melted.
  5. Remove from the heat and pour over the cake, teasing it over the edges. Finish by placing the holly and ivy decorations on top.

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