PUDDING WHOOPIE PIES
recipe for Christmas Pudding Whoopie Pies comes from
Dr Oetker - www.oetker.co.uk
Every product under the Dr Oetker brand stands for and represents
high quality. Products that should meet and satisfy consumer
needs - products made with the finest and best quality ingredients
- products that offer convenience, are easy to prepare - products
that guarantee perfect results - and of course products that
simply taste fantastic.
This philosophy of "Quality is the best recipe"
has been running through the business since it was founded
in 1891 and is a testament to its longevity and success. It
is an expression of the superior quality of its products.
It is a family business which cares about the quality of every
product launched that bears the Dr
How to say Dr Oetker
Unless, you are a native German, it is very likely that even
if you are familiar with one of the products that you may
be unsure as to how you actually pronounce Dr Oetker. Oetker
is a common surname in Germany, but in the UK and Ireland
it is fair to say there are not many Oetkers listed in the
local phone directory. It really is quite easy to say - it
is pronounced Dr Urtker. Simply substituting the UR for the
OE makes it easy to say.
For more information visit www.oetker.co.uk
for Christmas Pudding Whoopie Pies
For the pies:
125g (4½ oz) butter or margarine, softened
200g (7 oz) caster sugar
1 large egg, beaten
350g (12 oz) plain flour
50g (2 oz) cocoa powder
5.25ml (1¼ tsp) Dr Oetker Bicarbonate of Soda
250ml (9 fl oz) low fat buttermilk, approximately
For the topping:
A little icing sugar for dusting
Dr Oetker Green and Red Ready to Roll Coloured Regal-Ice,
2 sachets white Dr Oetker Fairy Cake Icing
For the filling:
150g (5 oz) unsalted butter, softened
225g (8 oz) icing sugar
25g (1 oz) cocoa powder
to make Christmas Pudding Whoopie Pies
oven to 180°C / 160°C fan oven / 350°F / Gas
Line 3 large baking trays with baking parchment.
make the pies. In a mixing bowl, cream the butter or margarine
and sugar together until pale and creamy then beat in the
the flour, cocoa and Bicarbonate of Soda into another bowl.
add spoonfuls of the flour mixture to the creamed mixture,
stirring well after each addition, along with sufficient
buttermilk to make a smooth, thick cake mixture Note:
you may not require the full 250ml (9 fl oz) buttermilk.
Using a 5cm (2 in) diameter ice cream scoop, drop 6 scoops
of the mixture on to each baking tray, spaced well apart
to allow for room for spreading.
in the oven for 12 - 14 minutes until risen, lightly golden
and firm to the touch. Cool for 5 minutes on the trays before
transferring to a wire rack to cool completely.
For the topping, lightly dust the work surface with icing
sugar and roll out the green Regal-Ice Icing thinly.
a small holly leaf cutter, stamp out 32 leaves and set aside
to firm up.
off tiny pieces of red Regal-Ice Icing and roll to make
small holly berries. Set aside.
Fairy Cake Icing over the peaked side of half the cold pies,
smoothing the icing with the back of a knife to resemble
custard, and decorate each with a couple of holly leaves
For the filling, put the butter in a mixing bowl and beat
Gradually sieve in the icing sugar and cocoa, beating well
after each addition, to make a smooth, spreadable icing.
thickly over the flat sides of the remaining pie halves
using a knife.
To serve, when the iced pie tops have set, carefully sandwich
them on to the filled pie halves.
added festive flavour, add 7.5ml (1½ tsp) ground
cinnamon, mixed spice or finely grated orange zest to the
chocolate whoopie mixture prior to baking.
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