Ingredients

• 250g/9oz madeira cake
• sliced
• 100–150ml/3½–5fl oz ginger wine or sherry
• 250g/9oz Christmas pudding
• cut into chunks.
• 1 ripe mango
• peeled and thinly sliced
• ½ small pineapple
• or 227g tin pineapple in own juice
• diced
• 500ml/18fl oz quality custard
• 1 tbsp icing sugar
• 300ml/10fl oz double cream
• 50g/1¾oz flaked almonds
• 1 orange
• pared zest only

Directions

• Arrange the madeira cake around the base of a trifle bowl. Pour over half the ginger wine
• then press the Christmas pudding on top into any gaps. Add the remaining wine
• but make sure the trifle doesn’t get too wet. Arrange the mango over the top
• then the pineapple.
• Pour over the custard and smooth using the back of a spoon. Refrigerate for 2 hours to allow the custard to set.
• Meanwhile
• sieve the icing sugar into the double cream and whisk until soft peaks. Pour over the trifle and smooth over.
• Lightly toast the almonds in a dry frying pan and set aside to cool. Decorate the trifle with the almonds and pared orange zest.