Heat the oven to 200°C (180°C fan/gas 6).

In a bowl, mix the crumbled Christmas pudding, mascarpone, and Baileys.

Lay out a sheet of filo on a large flat baking tray, brush with some melted butter, and lay another sheet on top.

Repeat with more butter and filo until you have 4 layers.

Place the filling in a log in the center of the filo sheets.

Brush the border with butter.

Roll up to enclose the filling, then brush with the remaining butter.

The strudel can be chilled for 1 day until ready to bake.

Bake for 20-25 minutes until golden brown.

Dust with icing sugar and serve warm with cream or custard.