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Christmas cake trifle
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Total Time:
30 minutes
Transform Christmas leftovers into a delightful dessert. Customize amounts to match your remaining cake and fruits.
Ingredients:
  • 1 small mango
  • 1 small pineapple
  • ½ a pomegranate
  • 100 ml dark rum
  • 4 tablespoons flaked almonds
  • ½ tablespoon granulated sugar
  • 1 splash of golden rum
  • 250 g Christmas pudding or fruit cake
  • 250 ml thick custard
  • 120 g quality cherry jam
  • 2 clementines
  • 230 ml double cream
  • 15 g dark chocolate (70%)
Instructions:
  • Prepare the mango and pineapple by peeling and roughly chopping them. Place in a bowl along with the pomegranate seeds. Mix in 20ml of dark rum and set aside. Heat a pan over medium heat, add the almonds and sugar, and cook for 2 to 3 minutes until golden. Add the golden rum and cook for a few more minutes. Transfer to a bowl and let it cool. Roughly chop the Christmas pudding or cake and place it in a 1.5-liter glass bowl, pressing firmly into the base. Drizzle over the remaining 80ml dark rum, then pour over the custard. Cover the bowl with clingfilm and refrigerate for at least 3 hours for the custard to set slightly. Remove the trifle from the fridge and spoon the cherry jam over the custard. Finely grate the clementine zest and set aside, then break it into segments. Add the chopped fruit to the trifle, then layer over the clementine segments. Whip the cream to soft peaks and use it to top the trifle. Decorate with the toasted almonds, sprinkle the reserved clementine zest, then shave over the chocolate and serve.

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