Pomegranate & Jaffa trifle

Name: Pomegranate & Jaffa trifle
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 20 Jaffa Cakes; 3½ tsp pomegranate molasses (we used Belazu); 2 oranges, scrubbed; 210 pack Pomegranate; 2 tbsp marmalade; 300 ml double cream; 1 tbsp caster sugar; 400 g can custard; Dark chocolate, to decorate (optional)

Your new favourite pudding.

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Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook-
Total time25 mins
Pluschilling

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20 Jaffa Cakes
3½ tsp pomegranate molasses (we used Belazu)
2 oranges, scrubbed
210 pack Pomegranate
2 tbsp marmalade
300ml double cream
1 tbsp caster sugar
400g can custard
Dark chocolate, to decorate (optional)

In a 20cm trifle dish, layer 10 Jaffa Cakes, sponge-side up, pressing them down a little into the dish. Brush over 2 tsp pomegranate molasses, then push the remaining Jaffa Cakes down on top, also sponge-side up. Set aside.
Finely zest 1 orange and set aside the zest. Slice off the top and bottom of both oranges, then, holding them upright, slice down around the flesh, removing the skin and pith as you go. Slice the flesh horizontally, then roughly chop, removing any pips, and transfer to a bowl with 150g pomegranate seeds, the marmalade and a pinch of salt. Toss gently to combine, then layer over the Jaffa Cakes. Cover and chill for 30 minutes.
In a large bowl, whisk the cream and sugar to medium peaks, then gently ripple through the remaining pomegranate molasses. Spread the custard on top of the fruit, then dollop over the rippled cream. Shave over the chocolate, if using, then scatter with the orange zest and remaining pomegranate.

Typical values per serving when made using specific products in recipe