Festive Pudding

• 500g block PHILADELPHIA Light/Regular Cream Cheese, softened
• 1/2 cup thickened cream
• 1/2 cup brown sugar
• 2 x 55g eggs, separated
• 2 tablespoons brandy
• 2 cups mixed dried fruit, chopped
• 1/2 teaspoon mixed spice

1. BEAT PHILLY and cream for 2 minutes or until smooth. Beat in sugar, egg yolks and brandy until well combined. Stir in fruit and spice.
2. BEAT egg whites in a separate bowl with an electric mixer until soft peaks form. Fold through PHILLY mixture.
3. POUR mixture into plastic wrap lined or lightly greased 20cm ring tin or pudding basin. Cover and freeze overnight. To remove from mould, dip tin into hot water for a few seconds and invert onto a serving dish. Garnish with chocolate stars or seasonal fruit.

Tip: For individual serves, pour mixture into 12 cream horn moulds (as pictured) or dariole moulds.