Ed Smith's trifles work well thrown together at the last minute, so the (re-heated) Christmas pudding is warm, but the custard and cream are fridge-cold.
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Ingredients
300g leftover Christmas pudding
400g Essential Californian Prunes In Syrup
3 tbsp dry Marsala
1/2 x 500g pot No.1 Madagascan Vanilla Custard
300ml pot double cream
Whole nutmeg, for grating
Method
Preheat the oven to 170ºC, gas mark 3. Put
the pudding in a baking dish and splash with a
little water. Bake for 10 minutes, or warm in the
microwave on high for 90 seconds.
Meanwhile, drain the prunes through a sieve,
reserving the syrup. Remove the stones from
15 prunes (you will have some left for another
day, so keep them in any remaining prune syrup
in the fridge for up to 1 week), then roughly
chop. Combine the Marsala with a little prune
syrup (about 3 tbsp), to taste.
Break the pudding into a coarse rubble, then
arrange loosely at the bottom of 6 small, wide
tumblers, wine or martini glasses. Add the
prunes to each one, pushing them between gaps in the pudding. Spoon over enough boozy
syrup to moisten the pudding, then spoon over
the custard.
Use a balloon whisk to whip the cream until
it forms soft peaks. Spoon as much or as little
of it over the custard layer as you like, then
finely grate a dusting of nutmeg over each glass.
Serve with any remaining Marsala syrup and
cream (there may not be any) on the side, if
liked, and tuck in.
Nutritional
Typical values per item when made using specific products in recipe
Energy
2,123kJ/ 511kcals
Fat
37g
Saturated Fat
22g
Carbohydrates
39g
Sugars
29g
Fibre
3.6g
Protein
3.9g
Salt
0.2g
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