CHRISTMAS PUD CREME BRULEE

FrenCH chef Jean-Christophe novelli, whose second cookery school, The Corran academy, is now open in Laugharne, West Wales, uses Christmas pudding crumbs to jazz up creme brulee.

Mix 225g pudding with 80ml brandy and soak for 15 mins.

Then beat 4 egg yolks with 65g caster sugar until smooth.

Combine 50ml buttermilk, 300ml double cream and 125ml milk in a saucepan and bring to the boil. Simmer until it will coat the back of a spoon, then whisk in egg and sugar and allow to rest. roll the pudding between two pieces of parchment. Cut six discs, put them into the bottom of ramekins and top with the egg. Bake in a tray half-filled with hot water for 20 mins at 150c.

allow to cool and sprinkle over 200g sugar. Place under the grill or use a blow torch to melt sugar until it turns golden.

TASTE TEST: These will have you drooling. Crunchy on top and silky smooth inside, the rich, spiced pudding at the bottom is a lovely surprise. VERDICT: 10/10