Ingredients:​

• 400g Christmas pudding (I use a shop bought one)

• 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. 

• 2 ripe conference pears, peeled, cored and sliced. 

• 2 tbsp or Orange liqueur. Alternatively, use sherry for nostalgia's sake.

• 1 750g carton of Light ready-made custard (We use Ambrosia as it's less than 2% fat)

• 300ml double cream, softly whipped

• Toasted flaked almonds, grated dark chocolate and glacé cherries to decorate. 

Method:

• This is really just an assembly job. In a trifle bowl, or individual bowl, stand up the pear slices around the edge.

• Crumble the Christmas pudding into the middle of the bowl. 

• Pour the orange liqueur over the top. Use good old fashioned sherry if you prefer. 

• Spoon on the custard, making sure it fills all the gaps around the pears. 

• 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. 

• Decorate with your best vintage nuts, cherries and grated chocolate.