Tony Singh served up a delicious Christmas pudding samosas with whisky custard on Saturday Kitchen.

The ingredients are: 500g plain flour, 20g cocoa powder, 1 tsp salt, 175ml rapeseed oil, 200g leftover Christmas pudding, splash whisky, 1 egg, beaten, vegetable oil, for deep-frying and icing sugar, for dusting.

For the whisky custard: 200ml double cream, 600ml whole milk, 4 large free-range egg yolks, 3 tbsp cornflour, 100g caster sugar, 1 tsp vanilla extract, ½ nutmeg, grated and 100ml whisky, plus extra to taste.

See recipes by Tony in his book titled: Tasty available from Amazon now.