Easy Christmas pudding trifle
Make the most of your Christmas leftovers. Grab a mango and pineapple to whip up this exotic Christmas pudding trifle.
Ingredients
- 250g/9oz madeira cake, sliced
- 100–150ml/3½–5fl oz ginger wine or sherry
- 250g/9oz Christmas pudding, cut into chunks.
- 1 ripe mango, peeled and thinly sliced
- ½ small pineapple, or 227g tin pineapple in own juice, diced
- 500ml/18fl oz quality custard
- 1 tbsp icing sugar
- 300ml/10fl oz double cream
- 50²µ/1¾´Ç³ú flaked almonds
- 1 orange, pared zest only
Method
Arrange the madeira cake around the base of a trifle bowl. Pour over half the ginger wine, then press the Christmas pudding on top into any gaps. Add the remaining wine, but make sure the trifle doesn’t get too wet. Arrange the mango over the top, then the pineapple.
Pour over the custard and smooth using the back of a spoon. Refrigerate for 2 hours to allow the custard to set.
Meanwhile, sieve the icing sugar into the double cream and whisk until soft peaks. Pour over the trifle and smooth over.
Lightly toast the almonds in a dry frying pan and set aside to cool. Decorate the trifle with the almonds and pared orange zest.
