Instructions: To make the strudel filling chop the glace cherries and place them in a bowl with the chopped nuts breadcrumbs muscovado sugar candied peel raisins cinnamon and ginger.

Add the melted butter maple syrup and egg to the mixture and mix together well.

Lay one sheet of the filo pastry on a clean tea towel then brush it lightly with melted butter.

Take a second sheet of filo pastry and position it on the long side so that it overlaps the first sheet by 50mm.

Brush this second sheet of filo pastry lightly with melted butter.

Spoon half of the strudel filling over the filo pastry leaving a 50mm border all around the edges.

Lay another two sheets of filo pastry over the flung again overlapping them slightly.

Brush lightly with butter.

Spoon the remaining filling on top.

Fold the two short opposite edges of the pastry over the edge ofthe filing.

Loosely roll up like a swiss roll to enclose the filling.

Carefully transfer the strudel to the large plain shelf placing it seam side down. Blush lightly with melted butter.

Tear the remaining filo pastry into broad strips.

Crumple the filo strips and arrange them on top of the strudel.

Brush with remaining melted butter.

Place on the grid shelf on the floor of the roasting ovenwith the cold large roasting tin on the second runners above.

Bake for 15 minutes then turn the strudel round to ensure even colouring and bake for a further 7 to 12 minutes or until the pastry is a deep golden brown. Drizzle a Irttle extra maple syrup over and serve warm with cream or ice cream.

With all the flavours of dried fruits spice and nuts this is a lovely chnstrnas dessert if you would like a change from traditional mince pies.

Serves 8

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