Christmas isn’t Christmas without a trifle, but with all that plum pudding and yule log to get through, this magnificent dish doesn’t always get the attention it deserves. Keep your powder dry until Boxing Day, however, and you can kill two birds with one ridiculously delicious stone – and use up any leftover custard and cream too, making room in the fridge for all that low-fat yoghurt you’ll be putting away in the New Year.
500g leftover Christmas pudding
8 clementines or 4 oranges
¼ tsp cinnamon
500ml custard (leftover is fine)
300ml double cream
1 tbsp soft brown sugar
1 tbsp brandy
15g flaked almonds, toasted
Zest of ½ orange, finely grated
Break the Christmas pudding up into chunks and arrange in the bottom of a glass serving bowl. (Depending on its original booziness, you can add a little more brandy at this point if you wish.)
Peel the clementines and remove as much pith as possible. Slice into rings, and arrange on top of the pudding. Sprinkle over the cinnamon.
Spoon over the custard to cover. Pour the cream into a large bowl, and add the sugar and brandy. Whip to soft peaks, then dollop on top of the custard. (At this point you can cover and chill the trifle until needed.)
Just before serving, scatter the top of the trifle with almonds and orange zest.
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