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Dr OetkerThis recipe for Christmas Pudding Whoopie Pies comes from Dr Oetker -

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 Oetker name.

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.

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Christmas Pudding Whoopie PiesIngredients 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, to decorate
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

How to make Christmas Pudding Whoopie Pies

  • Preheat oven to 180°C / 160°C fan oven / 350°F / Gas 4.
  • Line 3 large baking trays with baking parchment.
  • First make the pies. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg.
  • Sift the flour, cocoa and Bicarbonate of Soda into another bowl.
  • Gradually 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.
  • Bake 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.
  • Using a small holly leaf cutter, stamp out 32 leaves and set aside to firm up.
  • Break off tiny pieces of red Regal-Ice Icing and roll to make small holly berries. Set aside.
  • Spread 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 and berries.
  • For the filling, put the butter in a mixing bowl and beat until soft.
  • Gradually sieve in the icing sugar and cocoa, beating well after each addition, to make a smooth, spreadable icing.
  • Spread 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.

Cooks tip:

  • For 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.

Makes 9

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