You already know how to make the best Grand Plum Pudding on the planet, but why stop there? Watch as Anna Olson teaches you how to make Marzipan Fruit, the perfect accompaniment to any steamed pudding recipe! Try it out yourself and let us know how it went in the comments below!
Grand Plum Pudding Recipe: https://youtu.be/5e9TESK1vwg
Ingredients
2 packages natural, uncoloured marzipan
Food colouring pastes
Raw whole wheat spaghetti (for stems)
Whole cloves (for bottom of pears & apples)
Cocoa powder (for potatoes)
Directions
Tools: bamboo skewers, paring knife, marzipan tools (available at cake supply or craft stores) – optional, small leaf cutters, small brushes.
Potatoes:
Shape a scant tablespoonful of marzipan between your palms into a potato shape. Use a bamboo skewer or other tool to make “eyes” in the potato and the roll in a little cocoa powder (to replicate dirt) shaking off any excess.
Pumpkin:
Add a little orange colouring paste to a tablespoonful of marzipan and knead the colour in. Shape the marzipan into a ball between the palms of your hands and then flatten just a little. Use the back of a paring knife or a marzipan tool to press lines into the pumpkin. Add a little cocoa powder or brown colour paste to a little more marzipan and shape into a thin rope. Cut a little piece off and press in to make the stem, then spiral the remaining around a bamboo skewer and carefully remove and press in near the stem to make a tendril.
Pear or Apple:
Add a little yellow or green (or both) colouring paste to a tablespoonful of marzipan, knead it in, and shape into a ball between the palms of your hands. If making a pear, shape the marzipan to a pear shape. Use a small piece of raw, whole wheat spaghetti as the stem and push a whole clove into the bottom for the blossom end. For added dimension, dilute a little contrasting food colouring (red or orange) in a little clear alcohol or water and brush on a “blush” to the fruit.
Leaves:
Add a little green food colouring paste to some marzipan and knead it in. Roll out the marzipan as thinly as possible and cut out leaf shapes as desired. Use a bamboo skewer or the back of a paring knife to make veins marks on the leafs. You can bend and pinch the leaves to give them dimension and set them on a tray to dry, or while still soft, press them into the other fruits as desired.
Allow the marzipan fruits to air dry for 12 hours, then store for up to 2 weeks in an airtight container.
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