Christmas Pudding Cream Mousse

Directions

1. Crumble pudding till it resembles breadcrumbs. A food processor is good for this. Stir in brandy and set aside.
2. First, make an English Custard:In a bowl, whisk egg yolks and sugar till thick and pale.
3. In a saucepan, bring lowfat milk to the boil with vanilla . Pour slowly onto egg yolks, whisking as you go till combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, till custard begins to thicken and coats the back of a spoon.
4. Don't ALLOW CUSTARD TO REACH BOILING POINT.
5. Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in crumbled Christmas pudding. Allow to cold.
6. When cold but not set, mix in lightly whipped cream. Dont over beat.
7. Ladle into individual c., moulds, or possibly a loaf tin etc. and allow to set in the refrigerator, about 2-3 hrs.
8. To unmould the cream ,dip the outside of the mould into warm water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.
9. Can be made 1-2 days ahead of time.