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Hot Christmas Trifle




Source of Recipe


Sainbury's


List of Ingredients





General:
500g christmas pudding
3 x 15ml spoons sherry
3 large oranges
300ml very thick ready-made custard
15ml spoon soft dark brown sugar
2 x 15ml spoons cognac
125g kumquats, sliced
15ml spoon orange juice

Meringue:
3 medium size egg whites
75g caster sugar
sliced kumquats to decorate




Recipe



Break the christmas pudding into pieces and place in a flameproof dish. Mash lightly with a fork and spoon over the sherry. Cover and allow to stand for 30 minutes.

Preheat oven to 180�C, 350�F, gas mark 4. Pare the zest from the oranges using a zester. Peel the oranges, removing all the pith and slice the fruit into segments.

Dissolve the dark brown sugar with 1 x 15ml spoon of orange juice in a small pan over a gentle heat until the crystals have dissolved. Increase the heat and allow to bubble until the syrup turns dark brown. Remove from the heat and add the cognac.

Stir the orange segments and kumquats into the caramel. Arrange on top of the Christmas pudding.

Mix the custard with half the orange zest and smooth over the fruit.

Whisk the egg whites until frothy. Whisk in half the sugar until soft peaks form. Fold in the remaining sugar. Pile on top of the trifle.

Bake for 25-30 minutes until pale golden. Remove and decorate with remaining orange zest.