First make the crème patissière by putting the milk into a small saucepan and a teaspoon of the sugar. Scrape the vanilla pod seeds into the pan and pop the pod in too. Stir in the sugar until dissolved and heat until just below boiling point.

Meanwhile whisk the yolks and remaining sugar in a small bowl until a pale coloured creamy texture is achieved.

Add the flour and cornflour and whisk until smooth and no lumps are visible.

Slowly added the heated milk to the egg mixture whisking all the time.

Pour everything back into the saucepan and cook on a medium heat until thickened and boiling, stirring all the time.

Once boiling, reduce the heat and cook for a further 1-2 minutes until the mixture doesn’t have a pasty, floury, taste to it.

Pour the mixture onto a baking tray and spread it out evenly using a spatula.

Cover with a double layer of cling film directly onto the custard, smoothing out any air bubbles. Place in the fridge until completely cold.

Once the custard is completely cold, scrape it into a bowl and knock it back (blitz it) with a stick blender until smooth.

Add the rum a little at a time and blitz again until a smooth lump free mixture is achieved.

Fold in the crumbled Xmas pudding or cake.

Whisk the cream to soft peak and gently fold in to the custard and cake mixture.

Spoon 100g of the mixture into the lined muffin moulds and freeze in the tin.

Once they are frozen remove them from the tin and wrap in foil or cling film and keep in the freezer until required.

When ready to serve, remove them from the freezer and peel off muffin cases or cling film. If they don’t come away easily, allow them to defrost a little before removing. You do need to remove the casings before the mousse is fully defrosted thought!

Place them in the fridge to fully defrost for about 10 hours.

Serve with fresh orange or mandarin segments and cream. And if you are feeling ambitious, decorate the plate with piped orange or passion fruit gel & curd.