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Christmas Pudding and Mandarin Trifle




Source of Recipe


Sainbury's


List of Ingredients




250g Christmas pudding, roughly chopped
298g can Spanish Mandarin orange segments in juice, drained reserving the juice
2 x 15ml spoons brandy or cointreau
425g carton ready to serve custard
250g tub mascarpone
15g grated plain chocolate
15g flaked almonds, toasted



Recipe



Place the christmas pudding in the base of a suitable size serving dish, then top with the mandarin segments.

In the meantime place the reserved juice in a saucepan with the brandy/cointreau. Place over a moderate heat to reduce to approximately 2 x 15ml spoons. Allow to cool.

In a bowl combine the custard and mascarpone with an electric whisk until light and creamy.

Pour the juice over the christmas pudding and mandarin segments, then top with the custard mixture. Finish with the chocolate and flaked almonds.