I was inspired to make this ridiculously simple, but totally show-stopping, strudel after seeing a recipe by the man himself, Jamie Oliver, for a left-over Christmas pudding version. I loved the idea of a molten, delicious filling, encased in light, crisp filo pastry. But, because I have no restraint and don’t know when to stop, I nixed the Christmas pudding and replaced it with crumbled chocolate brownies and tart, juicy cherries. The brownies for this need to come from a predominantly chocolate recipe, to get the requisite level of goo and chew. The recipe in this book is absolutely perfect for this – you’ll need about three-quarters of a batch. Serve with crème fraîche or double (thick/heavy) cream.