Christmas Pudding Trifle
This trifle transforms Christmas pudding into something ethereal, layering the dense, boozy cake with clouds of mascarpone cream and proper custard. The Grand Marnier-spiked orange cuts through richness with bright acidity, while demerara sugar adds subtle molasses notes that deepen the spice profile. It's the British way to reimagine leftovers: not discarding yesterday's pudding, but building something structurally new atop it, flaked almonds providing the only necessary crunch.
Instructions
Peel the oranges using a sharp knife, ensuring all the pith is removed.
Slice as thinly as possible and arrange over a dinner plate.
Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.
Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl.
Lift the oranges onto the pudding in a layer and pour over any juices.
Beat the mascarpone until smooth, then stir in the custard.
Spoon the mixture over the top of the oranges.
Lightly whip the cream and spoon over the custard.
Sprinkle with the flaked almonds and grated chocolate.
You can make this a day in advance if you like, chill until ready to serve..
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