Christmas pudding trifle
Serves 10-12
Ingredients:​
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400g Christmas pudding (I use a shop bought one)
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6 satsumas peeled and segmented, with the segments also peeled... OR 2 cans of Mandarin orange segments, OR 3 oranges, peeled and thinly sliced across. Take off as much white pith as you can.
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2 ripe conference pears, peeled, cored and sliced.
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2 tbsp or Orange liqueur. Alternatively, use sherry for nostalgia's sake.
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1 750g carton of Light ready-made custard (We use Ambrosia as it's less than 2% fat)
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300ml double cream, softly whipped
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Toasted flaked almonds, grated dark chocolate and glacé cherries to decorate.
Method:
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This is really just an assembly job. In a trifle bowl, or individual bowl, stand up the pear slices around the edge.
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Crumble the Christmas pudding into the middle of the bowl.
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Pour the orange liqueur over the top. Use good old fashioned sherry if you prefer.
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Spoon on the custard, making sure it fills all the gaps around the pears.
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Top with the lightly whipped cream. If it's still soft and pillowy, it wont pull at the other ingredients as you spread it around.
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Decorate with your best vintage nuts, cherries and grated chocolate.
