Instructions: Crumble pudding until it resembles breadcrumbs. A food processor is good for this. Stir in brandy and set aside.

First, make an English Custard:
In a bowl, whisk egg yolks and sugar until thick and pale.

In a saucepan, bring milk to the boil with vanilla . Pour slowly onto egg yolks, whisking as you go until combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, until custard begins to thicken and coats the back of a spoon.

DO NOT ALLOW CUSTARD TO REACH BOILING POINT.

Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in crumbled Christmas pudding. Allow to cool.

When cool but not set, fold in lightly whipped cream. Dont over beat.

Ladle into individual cups, moulds, or a loaf tin etc. and allow to set in the refrigerator, about 2-3 hours.

To unmould the cream ,dip the outside of the mould into hot water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.

Can be made 1-2 days ahead of time.

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