Keeping Italian Christmas Pudding Cake

Our answer

Nigella's Italian Christmas Pudding Cake (from Nigellissima and on the Nigella website) contains raw eggs so the storage time is limited. We tend to use government guidelines for storing raw eggs, which is usually 2-4 days in the fridge. In the book Nigellissima the notes on the recipe mention that the leftovers of the cake should be consumed within 4 days of making.

The cake can be frozen for up to 3 months. Spread the top layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base, and open freeze until solid. Once solid wrap in a double layer of clingfilm (plastic wrap) and a layer of foil and return to the freezer. Unwrap and defrost the cake on a serving dish overnight in the fridge, then sprinkle with chocolate chips, pistachios and pomegranate seeds just before serving.