1 log Christmas pudding (4oz/portion)
Smoked streaky bacon (1 rasher/portion)
Clotted cream (2oz/portion)
Cheddar cheese (¼ oz/portion)
Red Leicester cheese (¼ oz/portion)
3oz plain flour
8fl oz milk
½oz butter clarified
2oz caster sugar
pinch of salt
Remove rind from bacon and wrap round 4oz slices of pudding securing with cocktail sticks.
Grate both cheeses and mix a little into the clotted cream. Add a little lime juice and refrigerate until required.
Prepare pancake mix. Allow to rest then cook off pancakes and keep warm.
Fry off pudding with a little clarified butter turning over until both sides are slightly crisp and the bacon is cooked.
Place a pancake on a heated plate and put pudding on top followed by a generous amount of the clotted cream mix.
Decorate with a few redcurrants and dust with icing sugar.