We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
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.
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.