This pudding is Christmas in a cream, although I serve it all winter as it is so good. Think of everything that reminds you of Christmas and it’s in here; citrus, booze, ginger, cinnamon, pomegranates, dried fruit, more booze…

This is great served on its own topped with some extra pomegranate seeds and toasted nuts, but is also wonderful on the side of a chocolate tart, chocolate and almond cake or Christmas pudding…

Winter Syllabub

SERVES 8

• 75g sultanas

• 4 tbsp sherry

• juice and zest of 1 orange

• juice and zest of 1 lemon

• 4 tbsp brandy

• 75g dark muscovado sugar

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 600ml double cream

• seeds of 1 pomegranate

• 2 balls of candied stem ginger, cut into small cubes

EQUIPMENT

• electric whisk

Soak the sultanas in the sherry, preferably overnight, but for as long as possible if not.

Combine the orange and lemon juices and zest in a bowl, then add the brandy, sugar, cinnamon and ginger and whisk together by hand. In a separate clean bowl, whip the cream with an electric whisk until it forms soft peaks. Be careful not to over-whip or it will curdle, then fold in the citrus and spice mix.

Deseed the pomegranate by cutting it in half and hitting the shell with a wooden spoon over a bowl, or just break it open and tease the seeds out. Add the candied ginger to the pomegranate seeds (save a few for decoration), along with the boozy sultanas and any remaining sherry, then add this to the cream and fold through until incorporated. If it is too loose just fold a bit more vigorously. Chill in the fridge to chill until ready to serve. You can make it the night before if need be. Serve in small bowls or glasses topped with more pomegranate seeds.