Squidge the Christmas Pudding into the bottom of a large Trifle Bowl and soak in Brandy (If you don’t have a trifle bowl, just use a bowl).
In a Pyrex Jug, mix the Gelatin/Agar Agar into the Mulled Cider (infuse spices like cloves, cinnamon, allspice, star anise as well as orange zest into some good quality cider).
Pour ⅓ over the Brandy soaked Christmas Pud, and put this into the fridge for an hour. Have a glass of Mulled cider (sans gelatin) while you wait.
Cover the Christmas Pudding with dried fruit and the rest of the Mulled Cider Jelly, let this set in the fridge for a further 2 hours.
Once the jelly has set, mix a little (or a lot) of brandy with the custard and pour on top. Put this back in the fridge to set (although the alcohol might stop this from happening, so don’t worry too much)
Whisk the cream until you have soft peaks and cover the (not so) set custard, making it as beautiful as you can.
Be very proud of yourself.
