Christmas Pudding Trifle

Crumble the 300 g Christmas pudding into large pieces and scatter them evenly over the bottom of your trifle bowl.

Carefully lift the macerated orange slices onto the pudding, arranging them in a single layer. Don't forget to pour over any accumulated juices from the plate.

In a medium bowl, beat the 250 g mascarpone until it's smooth and creamy. Fold in the 500 g custard until just combined.

Gently spoon this creamy mixture over the layer of oranges in the trifle bowl, spreading it out evenly.

In a separate bowl, lightly whip the 284 ml double cream until soft peaks form. Spoon it over the custard layer, spreading it gently to the edges.

Finish the trifle by sprinkling a handful of flaked almonds and some grated dark chocolate over the top.

If you're planning ahead, you can assemble the trifle up to a day in advance. Cover it loosely and chill until you're ready to serve.