Ingredients
- 3 oranges
- 1 tbsp demerara sugar
- 2 tbsp Grand Marnier
- 300g leftover Christmas pudding
- 500g pot custard
- 250g pot mascarpone
- 284ml pot double cream
To serve
- handful flaked almonds, toasted
- dark chocolate, grated
Method
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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.
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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.
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Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.
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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.