CakeChristmas
CakeChristmas
Two brown dried fruit pudding pavers, on top carrying two broad low strips of cream side by side, an ivory and a pale orange, visible wet cut, without red icing or sculpture.
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Pop & Colored / Cakes to share

Pudding Squares with Two Creams

A recipe by CakeChristmas / Updated on 30 October 2026.

The pudding is cooked in a terrine with a bain-marie, then cut into cake squares; two strips of ivory and orange cream remain low and side by side.

10 pavers of 5 x 6 cm, terrine 25 x 12 cm of 1.8 liter / Long steaming in covered bowl

10Indicative portions
45 minPreparation
2 hours 30 minutesBaking
3 h 30Rest & Cooling
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The pudding is cooked in a terrine with a bain-marie, then cut into cake squares; two strips of ivory and orange cream remain low and side by side.

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Original quantity: 10 servings.

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Preparation

  1. Chopping dates and apricots. Combine with raisins and orange juice, then soak for 1 hour.
  2. Butter the terrine with the 10 g provided, paper shirting. Mix butter, brown sugar, eggs, flour, breadcrumbs, almonds, baking powder and cinnamon then apple and fruit with their juice. Pour in no more than three quarters; cook any surplus in a covered ramekin next to it.
  3. Cover paper and aluminum with a steam crease, attach under the ledge. Place on a grill in a large enough pan, add simmering water halfway up and cover. Cook 2 hours to 2 hours 30 minutes, complete the water; check in the center that there is no raw dough left.
  4. Cool for 20 minutes and then unmold; cool completely for 2 hours. Cut five slices of 5 cm and each in two: ten pavers of 5 x 6 cm.
  5. Whisk cream and mascarpone with icing sugar. Divide in half, add the smooth marmalade in half. Place on each paver two neighboring strips, an ivory of 10 g and an orange of 12 g. Reserve the surplus for service and refrigerate for 30 minutes.

Preserve and Serve

48 hours in the refrigerator after adding cream; serve fresh.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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