To make the base, mix the gingernuts with 30g sugar in a large bowl (if making the full recipe to serve 10) and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set.

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

Using an electric hand whisk, beat the cream cheese with the double cream, the remaining 200g sugar** and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.

The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with about 1 tsp of sugar, then blowtorch until caramelised and leave to cool (you can also pop them under a hot grill until caramelised). Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge.