Christmas Pudding Marshmallows by Billington's

Method

1. Steep all the spices together in hot water for 20 minutes, then strain. Place the gelatine and strained liquid spice mix in a large mixing bowl and stir. Leave to sit until the gelatine swells.

   • 240ml Water (Hot)
   • 1 tsp Cinnamon
   • 1 tsp Nutmeg
   • pinch Ground Cloves
   • 1 tsp Ground Cardamom
   • 1" Fresh Ginger
   • 1/4 tsp Star Anise (Ground)
   • 20g Powdered Gelatine

2. Put the sugar, golden syrup and water in a large saucepan and stir to combine.  Bring to a boil, add a sugar thermometer and keep cooking to a firm ball stage, 120°C/ 248°F.

   • 440g Billington’s Unrefined Golden Caster Sugar
   • 160g Golden Syrup
   • 200ml Water (Cold)

3. 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.

   • 1 tbsp Brandy

4. Spray everything with a cooking spray - including spatulas, brownie pan, spoons, hands etc. to avoid sticking. Spoon the mixture into the prepared brownie pan and spread evenly. Sift some cornflour over the top and let rest for 2 hours.

   • 1 tbsp Cornflour

5. Using a greased knife, cut the marshmallows into cubes. Store in an airtight container for up to two weeks.