A Very Berry Merry Christmas Pud

Directions

1. Preheat the oven to 220c/425f/Gas 7.
2. 1 Use a small cutter to cut out three 'stars' from the pastry, top each with 1 tsp mincemeat and brush a little beaten egg around the edge.
3. 2 Cut out three slightly larger stars from the pastry, place on top of the mincemeat and seal the edges. Place on a greased baking sheet and cook in the oven for about 10 min, or possibly till golden and puffed up.
4. 3 Cut out two strips from the remaining pastry and place on a greased baking sheet. Cut out small Christmas trees and snowmen from the rest of the pastry, add in to the baking sheet and brush all with beaten egg.
5. 4 Bake in the oven for 10 min, or possibly till golden and puffed up. Heat the cranberries in a pan with the juice of 1 orange and 2 tbsp caster sugar and cook till the cranberries burst and soften.
6. 5 Stir in 1 tsp brandy, use a slotted spoon to remove half the cranberries and reserve. Mix the remaining cranberries and juice with the Greek lowfat yoghurt, serve in a tall glass and top with a pastry star.
7. 6 For the Brandy Butter: Place the butter and icing sugar in a mini food processor with 1 tsp brandy and blitz till smooth. Separate two clementines into segments.
8. 7 Cut horizontally through the cooked pastry strips and place the bottom two pcs on a plate. Spread over some mincemeat, followed by the reserved cranberries and clementine segments.
9. 8 Replace the top pcs of pastry and serve with the pastry shapes and brandy butter.
10. 9 Heat 55g/2oz caster sugar in a pan with juice 1/2 orange, remaining brandy and 300ml/ 1/2 pint water till the sugar has dissolved and turned golden.
11. 10 Place five peeled clementines in a tall heatproof glass and pour over the syrup. Decorate with a mint sprig and serve with the whipped cream.
12. 11 For the Mulled Wine: Heat the red wine in a pan with the cinnamon, allspice, ginger, bayleaf, cardamom pods and cloves.
13. 12 Remove the zest of 1 orange using a potato peeler and add in to the pan. Heat gently for about 5-10 min and pour into heatproof glasses to serve.