I recently came across a request on the UKFBA website calling for volunteers willing to get creative and come up with an alternative use for the traditional Christmas pudding.
The competition was set by Matthew Walker Christmas Puddings, who are reputably the World's Oldest Christmas Pudding Maker and have trademarked their 'Recipe 13' 'The Perfect Christmas Pudding Recipe'!
So my puddings arrived, handsomely packaged in brown, gold and green and I set to thinking what to make. The Christmas pudding is pretty much the complete package really and apart from a jug of custard it doesn't really need anything adding to it. So my thoughts turned for possible uses for leftovers. Cake....leftovers......trifle! I can't say I've considered putting christmas pudding in a trifle before and I can't recall anyone else doing so either but it was worth a go.
Trifle is a pretty simple combination of cake, fruit, custard and cream but what fruit to use? Well, this is a Christmas trifle and nothing says Christmas to me like citrus fruit so oranges seemed the best option. It's also traditional to add a swig of something alcoholic to the layer of cake, however as Christmas puddings are alcoholic by design I decided not add anything extra. Don't let that put you off adding a little splash of something if you fancy it though.
So, decision made....I was ready to go.
Well, the result was delicious! It was far better than I'd hoped and I will, without question, be making this again at Christmas. I may well even buy an extra pudding in case I'm not left with sufficient leftovers on the day. I assembled the trifle while the pudding and the custard were still warm to great effect however the small amount that I somehow managed not to eat straight away was still gorgeous a while later from the fridge.
Here's the recipe...
Christmas Pudding Trifle
Serves 1 (but can easily be scaled up)
100g Christmas pudding
1 orange, segmented
50-1ooml double cream, whipped to soft peaks
Mixed peel or flaked almonds to decorate
1) Break the pudding into bite sized pieces and line the bottom of a small dish or ramekin
2) Place the orange segments in a layer on top of the pudding
3) Layer the custard over the orange and top with cream
4) Decorate with mixed peel or flaked almonds.