Christmas pudding and sherry trifle
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 10
- Dietary
- Vegetarian
Having friends or family over after Christmas? This sherry-soaked trifle made with leftover Christmas pudding is the perfect dessert to keep the festive indulgence going.
Ingredients
For the trifle
- Christmas pudding: 300g/10½oz leftover Christmas pudding
- figs: 8 fresh black figs, cut into quarters
- sherry: 250ml/9fl oz Pedro Ximénez sherry
- mascarpone: 250g/9oz mascarpone
- double cream: 250ml/9fl oz double cream
- icing sugar: icing sugar, to taste
- flaked almonds: 150g/5½oz mixed crumbled pecans and toasted flaked almonds
- cinnamon: pinch ground cinnamon
- chocolate: 100²µ/3½´Ç³ú chocolate shavings, to decorate
For the custard
- milk: 500ml/18fl oz full-fat milk
- double cream: 100ml/3½fl oz double cream
- vanilla pod: 1 vanilla pod, split in half lengthways
- egg yolks: 6 egg yolks
- cornflour: 2 tsp cornflour
- brown sugar: 50²µ/1¾´Ç³ú brown sugar
Method
For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry.
For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool.
Beat the mascarpone and double cream with the icing sugar, to taste.
Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve.
