To make the base

1: Into a large mixing bowl add the crumbled biscuits sugar and salt with a wooden spoon give the dry ingredients a stir to make sure all the ingredients are evenly distributed.

2: Pour over the melted butter and mix to form a biscuit crumb like base for the cheese cake.

3: Press the mix into a pre line 20cm round cake tin making sure the mix is pressed into the corners. Once all the mix is even place into the fridge for the base to set.

For the Cheesecake filling and topping

4: Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.

5: Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée.

6: Spread the mixture over the biscuit base and leave to chill in the fridge overnight.

7: The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool.

8: Release the cheesecake from the tin and arrange the clementines on top.

The cheesecake will keep for up to 3 days in the fridge.