500 g christmas pudding
3 tbsp sherry
3 large oranges
300 ml very thick ready-made custard
1 tbsp soft dark brown sugar
2 tbsp cognac
125 g kumquats, sliced
1 tbsp orange juice
3 medium size egg whites
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
sliced kumquats to decorate
3 tbsp sherry
3 large oranges
300 ml very thick ready-made custard
1 tbsp soft dark brown sugar
2 tbsp cognac
125 g kumquats, sliced
1 tbsp orange juice
3 medium size egg whites
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
sliced kumquats to decorate
method
1. 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.
2. 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.
3. Dissolve the dark brown sugar with 1 x 15 ml 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.
4. Stir the orange segments and kumquats into the caramel. Arrange on top of the Christmas pudding.
5. Mix the custard with half the orange zest and smooth over the fruit.
6. 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.
7. Bake for 25 - 30 minutes until pale golden. Remove and decorate with remaining orange zest.
2. 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.
3. Dissolve the dark brown sugar with 1 x 15 ml 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.
4. Stir the orange segments and kumquats into the caramel. Arrange on top of the Christmas pudding.
5. Mix the custard with half the orange zest and smooth over the fruit.
6. 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.
7. Bake for 25 - 30 minutes until pale golden. Remove and decorate with remaining orange zest.
serving amount
serves: 6
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