Christmas Pudding Trifle

Name: Christmas Pudding Trifle
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 3 Orange; 1 tbs Demerara Sugar; 2 tbs Grand Marnier; 300g Christmas Pudding; 300g Custard; 250g Mascarpone; 284ml Double Cream; Handful Flaked Almonds; Grated Dark Chocolate

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Serves 8 480 kcal per serving Prep 20 min Cook 10 min

Ingredients

3 Orange
1 tbs Demerara Sugar
2 tbs Grand Marnier
300g Christmas Pudding
300g Custard
250g Mascarpone
284ml Double Cream
Handful Flaked Almonds
Grated Dark Chocolate

Instructions

Using a sharp knife, peel the oranges, removing all the pith. Slice the flesh as thinly as possible and arrange the slices in a single layer on a plate. Sprinkle with the demerara sugar, drizzle over the Grand Marnier, and set aside to macerate.
Break the Christmas pudding into large chunks and scatter them evenly over the base of a trifle bowl. Arrange the orange slices on top and pour over any juices from the plate.
Beat the mascarpone in a bowl until smooth, then stir in the custard until fully combined. Spoon the mixture evenly over the oranges.
Lightly whip the double cream until soft peaks form, then spoon it over the custard layer.
Finish by sprinkling with flaked almonds and grated dark chocolate. Chill until ready to serve; the trifle can be prepared up to a day in advance.

Tips

Use thick, high-quality custard (either homemade or premium store-bought) to support the heavy layers of pudding.
Soak the Christmas pudding pieces in a little extra sherry or brandy to help them soften and integrate into the trifle.
Whip the cream to soft peaks only; if it’s too stiff, it won’t feel as luxurious when combined with the other layers.

Variations

Gingerbread Trifle: Add a layer of crushed gingerbread cookies for extra spice and crunch.
Berry Twist: Add a layer of cranberry sauce or fresh raspberries to cut through the heavy, sweet flavors.