Christmas cake trifle

Name: Christmas cake trifle
Total time: 30 min
Yield: 6 to 8
Ingredients: 1 small mango; 1 small pineapple; ½ a pomegranate; 100 ml dark rum; 4 tablespoons flaked almonds; ½ tablespoon granulated sugar; 1 splash of golden rum; 250 g Christmas pudding or fruit cake; 250 ml thick custard; 120 g quality cherry jam; 2 clementines; 230 ml double cream; 15 g dark chocolate (70%)

“This is a great way to use up leftover Christmas cake or pudding. The amounts given here are just a guide – adjust it according to how much leftover cake you have, and whatever fruits you have to hand. ”

Serves 6 to 8

Cooks In30 minutes plus chilling

DifficultyNot too tricky

Jamie Magazine Fruit Christmas Rum Leftovers Desserts

Nutrition per serving

Calories 479 24%
Fat 15.7g 22%
Saturates 4.8g 24%
Sugars 49.7g 55%
Protein 7.8g 16%
Carbs 61.4g 24%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

1 small mango
1 small pineapple
½ a pomegranate
100 ml dark rum
4 tablespoons flaked almonds
½ tablespoon granulated sugar
1 splash of golden rum
250 g Christmas pudding or fruit cake
250 ml thick custard
120 g quality cherry jam
2 clementines
230 ml double cream
15 g dark chocolate (70%)

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Prepare the mango and pineapple, peeling and roughly chopping all the flesh. Place in a bowl along with the pomegranate seeds. Mix in 20ml of the dark rum and set aside.
Heat a pan over a medium heat, add the almonds and sugar and cook for 2 to 3 minutes or until golden. Add the golden rum and cook for a few minutes. Transfer to a bowl and leave to cool.
Roughly chop the Christmas pudding or cake, then place in a 1.5-litre glass bowl and press firmly into the base. Drizzle over the remaining 80ml dark rum, then pour over the custard.
Cover the bowl with clingfilm and refrigerate for at least 3 hours so the custard can set a little.
Remove the trifle from the fridge and spoon the cherry jam over the custard. Finely grate the clementine zest and put aside, then break up into segments. Add the chopped fruit to the trifle, then layer over the clementine segments.
Whip the cream to soft peaks, then use it to top the trifle. Decorate with the toasted almonds, scatter over the reserved clementine zest, then shave over the chocolate and serve.