Thanks very much for everyones help!! :-D Xmas cake is made and without any
curdling...

I have never iced our xmas cake but thought I will need the practise and that it would be cheaper and nicer to make rather than buying icing.. the edmonds recipe says i need glycerine, does any one have a tried and true receipe without it??, or is it essential? Is there any hints and tips i should know when using this icing??

If you don't use glycerine you will need an axe to cut you cake as it will set like a rock. The glycerine keeps the icing pliable. I use a plastic icing which I find easier to make and use and gives a nice finish to the cake as well as staying soft enough to cut.

Hi Dave,
Glad all went well with your cake! Wish I had a Dave at home to do the cooking!
The Edmonds recipe with the glycerene is what I use every year. It is great and makes the icing glossy. You can also use liquid glucose. Both are available at most S/markets.
Cheers.