For the pastry (paste):
100 g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
50 g/2 oz hard block margarine, diced
Cold water, to mix For the filling:
100 g/4 oz
25 g/1 oz chopped mixed nuts
30 ml/2 tbsp milk
30 ml/2 tbsp brandy
15 ml/1 tbsp dark brown sugar
50 g/2 oz caster (superfine) sugar
Brandy Sauce, to serve
To make the pastry, sift the flour and
salt into a bowl. Add the margarine and rub in with the fingertips
until the mixture resembles fine breadcrumbs. Mix with enough cold
water to form a firm dough. Knead gently on a lightly floured surface.
Roll out and use to line a 15 cm/6 in flan dish (pie pan).
To make the filling, crumble the Christmas Pudding and mix with the
nuts. Separate one of the eggs. Beat the yolk with the whole egg and
add to the pudding with the milk, brandy and brown sugar. Mix well.
Turn into the pastry case (pie shell). Bake in a preheated oven at
200°C/400°F/gas mark 6 for 20 minutes until the pastry is golden and
the filling has set. Whisk the egg white until stiff, then whisk in
half the caster sugar until stiff. Fold in the remaining sugar. Pile
on top of the pie and return to the oven for 10 minutes until just
turning golden brown. Serve hot with Brandy Sauce.