Wellington-style Christmas pudding

Ingredients

1 log Christmas pudding
6oz prepared puff pastry
Egg wash (1 egg)
Whole almonds and icing sugar to garnish
Brandy sauce
Cranberries stewed in brandy

Almond Pancakes

3oz flour
1½ oz egg
½ oz butter
1oz ground almonds
½ pint milk
2oz lard

Farce

3oz cranberry purée
3oz chopped almonds
3oz chopped dried apricots
3oz ground almonds
3oz cake crumbs

Method

Steam Christmas pudding and leave to cool.

Prepare almond pancake mixture cook until golden brown and leave to cool.

Combine all the farce ingredients.

Lay out pancakes and spread the farce over. Place the whole Christmas pudding on the centre and wrap the pancakes around it. Roll out puff pastry and encase the pudding.

Egg-wash sprinkle with whole almonds then bake in a hot oven (226°C).

Serve in slices with brandy sauce and cranberries stewed in brandy. Dust with icing sugar.