Make the most of leftover Christmas pud with this nifty layered trifle - perfect fare for Boxing day! Christmas pud is layered with mascarpone custard, clementines and double cream then finished off with dark chocolate and flaked almonds.
- 300g leftover Christmas pudding
- 500g custard, either homemade or ready-made (if homemade make it thick)
- 250g mascarpone cheese
- 285ml double cream
- 4-5 clementines
- 4 tbsp. orange liquor
- 2 tbsp. brown sugar
- Good handful toasted flaked almonds
- 150g dark chocolate, grated
Peel the clementines, removing as much pith as you can. Slice them really thinly into rings, then lay on a plate and cover with the orange liquor and brown sugar.
Crumble the Christmas pudding into the bottom of a clear pudding bowl. When the clementines have had about 15 minutes soaking, layer them over the Christmas pud, pouring over all of the juices.
Beat the mascarpone until smooth, then stir in the custard. Taste, and if you like, add a slug of orange liquor or a pinch of spice. Pour over the clementines.
Beat the double cream until thick, then spoon or pipe onto the custard. Smooth the top, then sprinkle with almonds and dark chocolate to serve.