1 log Christmas pudding
2lb dried apricots
4½oz caster sugar
½lb clotted cream
1lb 11oz puffpastry
Simmer apricots for 25 minutes until soft. Drain and finely chop.
Make crêpes with the flour oil two of the eggs and ½oz sugar. Roll out pastry using caster sugar instead of flour.
Place the crêpes on the pastry and cover with apricots.
Place Christmas pudding log in the centre and cover with apricots crêpes and pastry. Seal the edges. Decorate with pastry trimmings and refrigerate.
Add 2oz sugar to berries and bring to the boil. Strain reserving the liquor. Bring the reserved liquor to the boil thicken with arrowroot and combine berries with liquor.
Egg-wash the log and put in the oven until golden brown - about 25 minutes. Let it rest and then slice it.
Place a slice on the centre of the plate surround with berries and dribble clotted cream over the berries.