Philly Christmas Pudding

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup brown sugar
• 1/2 teaspoon mixed spice
• 1 cup cream
• 1 cup sultanas
• 1/2 cup chopped glace pineapple
• 1 cup chopped dried apricots
• 1/2 cup chopped glace cherries
• 2 tablespoons brandy
• 4 x 55g eggs, separated

1. MIX Philly* until soft.
2. Add brown sugar, mixed spice, cream, dried fruits, brandy and egg yolks.
3. Beat egg whites until soft peaks form.
4. Fold through Philly* mixture.
5. Pour into lined or lightly greased 20cm ring tin or pudding basin.
6. Freeze overnight.
7. To unmould, dip tin into hot water for a few seconds and invert onto a serving dish.
8. Decorate with seasonal berries and holly.

brown sugar, mixed spice, cream, sultanas, glace pineapple, apricots, glace cherries, brandy, eggs

Taken from www.kraftrecipes.com/recipes/philly-christmas-pudding-103041.aspx (may not work)