Method
Method
1) Whip the double cream until it forms soft peaks.
2) Crumble the Wensleydale and Cranberry and blend into the double cream.
3) In a glass, crumble half of the Christmas pudding into the bottom and steep with half of the alcohol.
4) Layer with a tablespoon of the cream mixture.
5) Repeat this process and garnish the final cream layer with freshly grated lemon zest or chocolate sprinkles.