Ruth included a fudge recipe on her site, but I decided to use the one that I know works for me (from Rachel Allen Home Cookingfor white chocolate fudge) and just adapt that instead.
As with all fudge recipes, get all your equipment and ingredients ready before you start- you don’t want your fudge to burn because you are plugging in the electric whisk or lining the pan.
So, line a pan (I use my brownie pan which is 10×6 inches and line with greaseproof paper), plug in the electric whisk, and get your fudge flavourings ready. This time I chopped up a small ready-to-microwave supermarket Christmas pudding- I think it was 80g?
Sorry it is a bit blurry but you get the idea.
Then in a large pan heat together 100g butter, 450g light brown soft sugar (or caster sugar) and a tin of light condensed milk.
Gently melt the ingredients, stir to stop it burning to the bottom. Then let it bubble away until it reaches the soft ball stage (113C). At this point turn off the heat and add in the Christmas pudding crumbles.
Then get out the electric whisk and beat away. (Traditional recipes seem to say to put the pan in some cold water and beat by hand, but this way always works for me).
Keep going until it gets harder to whisk. If you take the beaters out the fudge will drip off in a sort of stalactite way. Then pour into the lined pan.
Leave it to cool- I leave it at room temperature as I find it much easier to slice when it is still a little soft- in the fridge it goes too crumbly and can snap when slicing. I left this for maybe 2 hours and then it was super easy to slice.
Then bag it up ready for giving as gifts. (I had a friend visit me yesterday so she got the first bag).
Bag up the rest (and optional- keep a little pot for yourself).
It makes loads and loads- as it is so rich you need only put a dozen or so cubes in each bag and I think you could get 6 or 7 bags worth from one batch. Pretty good and a lovely gift idea I think.