This recipe is a lovely alternative to the standard sponge trifle at Christmas. It is an attractive layered dessert. This recipe uses a shop-bought Christmas pudding and a tub of premium custard. Christmas cake works well too but it is not as moist.
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1 small shop-bought Christmas pudding
1 tin of pineapple pieces
2 oranges, peeled and segmented
1 (500ml) tub prepared custard
1 (284ml) pot whipping cream, whipped to stiff peaks
3 tablespoons toasted almond flakes
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Method Prep:3hr10min › Ready in:3hr10min
Assemble the trifle in a decorative bowl. First, crumble or dice the pudding and place in the bottom of the bowl.
Arrange a layer of pineapple followed by the orange segments.
Pour in the custard and place in fridge to set for a few hours.
Before serving, top with whipped cream and decorate with flaked almonds.