Servings 6 / Prep Time 20 mins / Cook Time 50 mins

1. Preheat the oven to 180°C/160°C fan. Lightly grease a 6 hole Bundtlet tin with butter, then dust the inside of the tin with flour.
2. Cream together the sugar, butter and oil in a bowl for 2 mins, until light and fluffy.
3. In a separate bowl, mix together the flour and baking powder.
4. Add the eggs to the sugar and butter, along with a third of the flour. Mix until just combined.
5. Pour in the milk with the remaining dry ingredients and mix.
6. Fold in the Xmas Pudding Flavouring.
7. Add the mixture to the tin and bake in the oven for approx. 15 mins. A cake tester/cocktail stick should come out clean when inserted into the cakes.
8. Leave the cakes in the tin for 10 mins, then carefully turn upside down onto a wire rack to cool.
9. Once cool, sift the icing sugar into a bowl and gradually mix in small amounts of cold water until the icing is thick but pourable.
10. Spoon the icing over the tops of the cakes, letting it drip down the sides.
11. We used rosemary, fudge pieces, chocolate curls and sprinkles to decorate.