A lovely simple idea for a festive pudding
- For the trifle:)
- 150 g leftover Christmas cake sliced
- 4 caramel clementines
- 150 ml thick vanilla custard
- 150 ml double cream whipped to soft peaks
- cinnamon to garnish
- For the caramel clementines:)
- 100 g caster sugar
- 4 clementines peeled and sliced into thick slices or chunks
- 4 Medjool dates thinly sliced
- 4 dried apricots thinly sliced
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For the caramel clementines:)
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Place the caster sugar into a saucepan over a medium heat until the sugar dissolves and starts to turn into a golden amber liquid. Do not stir the sugar until it has melted or it will crystallise
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Once the caramel is ready, remove from the heat and add in the clementines, dates and apricots
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Transfer to a shallow container and set aside to cool and allow the flavours to infuse together. Set the mixture aside and it will cool and then form a natural sauce
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For the trifle:)
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Place the sliced Christmas cake into the bottom of 4 tumblers or wine glasses
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Add a layer of the cooled caramel clementines with some of the sauce, dates and apricots
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Divide the custard evenly between the 4 glasses and place on top of the clementines
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Spoon on the lightly whipped cream and garnish with a sprinkling of ground cinnamon
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Chill until ready to eat.