Ingredients
225g/8oz Christmas pudding
255g/9oz vanilla ice cream
6 sheets filo pastry
55g/2oz unsalted butter, melted
icing sugar, for dusting
2 mint sprigs, for garnish

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. In a food processor, mix together the Christmas pudding and ice cream.
3. Transfer t ice cream to a tub and freeze until required.
4. Butter each sheet of filo pastry and lay them top of each other.
5. Cut the layer of filo into four squares.
6. Grease a Yorkshire pudding tin with the melted butter and press the four squares of filo into the four separate Yorkshire pudding moulds.
7. Using a fork prick the base of each pastry case.
8. Bake the pastry baskets for 3-5 minutes until crisp and golden.
9. Remove the baskets from the oven and place on a serving plate.
10. Fill each filo basket with a couple of scoops of Christmas pudding ice cream.
11. Dust with icing sugar and garnish with a sprig of mint.
12. Serve immediately.