Christmas pudding samosas with whisky custard

1. 1

   To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough.

2. 2

   Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour.

3. 3

   Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side.

4. 4

   When rested, form the samosa dough into 4-6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick.

5. 5

   Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up.

6. 6

   Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4-5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm.

7. 7

   To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point.

8. 8

   In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.

9. 9

   Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it.

10. 10

    Dust the samosas with icing sugar and serve with the whisky custard.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.