Bring the milk and double cream to the boil with a few grates of nutmeg. While the milk and cream are heating up whisk the egg yolks and sugar together.
Once the milk and cream has boiled pour it over the egg yolks and mix well. Put the mixture in a pryex bowl over a pan of water and cook at 88°C, stirring constantly until the custard thickens to coat the spoon (around 5 minutes).
Break the Christmas pudding into prices and add a dash of brandy or sherry. Place the Christmas pudding in a beautiful trifle bowl or divide between jam jars and pour over the custard mix, and allow to chill in the fridge for a couple of hours.
To make the jelly, put the sugar and water in a small pan and heat up. Dissolve the gelatin in the water and sugar mix, then take off the heat then add the sherry and mix.
Once cooled to room temperature, pour a little jelly into a small dish and save for later in the fridge. Pour the rest of the jelly over the trifle and chill to set the jelly.
To finish place lots of whipped cream over the top, chop the extra jelly that was kept to one side and sprinkle over the top with some toasted almonds and optional gold leaf to finish.