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1
Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4.
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2
Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel.
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3
Cook's Note: The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends.
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4
Work quickly so your pastry doesn't dry out and brush some melted butter all over it.
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5
Sprinkle over the cinnamon and 2 ounces/ 50 g of the sugar, then crumble over your ginger nuts to add a nice bit of crunch.
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6
Carefully layer the rest of the pastry sheets on top and brush again with butter.
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7
Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all.
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8
You want to have about the same amount of grated fruit as you've got pudding.
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9
Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more.
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10
Sprinkle this all over the pastry so it's roughly covered, leaving the overhang clear.
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11
Place the chocolate in a row on top of the Christmas pudding, down the short side nearest the overhang.
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12
Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel.
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13
Tuck the ends under to seal it and transfer to a large nonstick pan.
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14
Brush it all over with butter then sprinkle over a little more sugar.
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15
Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking.
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16
It might split a bit and look slightly rustic, but I think that's quite nice.
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17
Cook's Note: You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater.
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18
Once the strudel is cooked, leave to cool, then use a serrated knife to cut the strudel into
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19
2-inch/ 5 cm slices.
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20
Dust these with icing sugar and serve with ready-made custard from the refrigerator.
