In a heavy bottomed pan place the caster sugar and heat it until the caramel is formed and it reaches a golden brown colour. Do not leave it as it turns from raw to cooked very quickly,
Once the caramel is golden, add in the vanilla pod, star anise and the cinnamon stick as well as the sliced clementines and cook for a couple of minutes, swirling the pan to coat the clementines evenly,
Add in the dates, apricots and the sliced orange and coat them all in the caramel,
Set aside to cool and allow the flavours to infuse together.
Place the crumbled Christmas cake into the bottom of 4 tumblers or wine glasses,
Add a layer of the cooled caramel clementines,
Divide the custard evenly between the 4 glasses and place on top of the clementines,
Dollop on the lightly whipped cream and garnish with a sprinkling of ground cinnamon,
Chill until ready to eat.