Simple individual Christmas pudding trifles

Name: Simple individual Christmas pudding trifles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 300 g leftover Christmas pudding; 400 g Essential Californian Prunes In Syrup; 3 tbsp dry Marsala; 500 g pot No.1 Madagascan Vanilla Custard; 300 ml pot double cream; Whole nutmeg, for grating

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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Makes6
CourseDessert
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

300g leftover Christmas pudding
400g Essential Californian Prunes In Syrup
3 tbsp dry Marsala
½ 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.