Ingredients:
- 400g leftover Christmas pudding (about half a large pudding)
- 400g tin pear halves in juice
- 500g ready-made custard
- 150g mascarpone
- 300ml whipping or double cream
- 1 square of dark chocolate
- Handful of flaked almonds (optional)
Method:
- Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over 1 tablespoon of the pear juice.
- Drain the pears and cut each one down the middle, then layer them on top of the cake.
- Beat together the custard and mascarpone and spoon on top of the pears.
- Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using.
&uuid=(email))