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Method

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

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

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

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