This time-friendly version of my Patisserie Style Christmas Pudding Trifle, has all the nostalgic flavour of a Christmas pudding without all the work required to make it stand up on its own. Make this in a big serving bowl or in individual dishes then grab a spoon and dig in to some indulgent Christmas cheer.

I’ve included a step by step video at the bottom of this post to help you along the way.

Equipment
stand mixer with whisk attachment
scales
measuring spoons
measuring jug
glass bowls
sieve
spatula
hand whisk
swiss roll tray or large baking sheet
baking paper
milk pan
piping bag with large nozzle

INGREDIENTS
For the sponge–
3 large eggs
85g caster sugar
85g plain flour
½ tsp baking powder
¼ tsp salt
unsalted butter for greasing

For the jelly–
1 pack of orange jelly cubes
250g mincemeat
75ml brandy
250ml boiling water
200ml cold water

For the custard–
40g custard powder
30g sugar
1/2 tsp cinnamon
500ml whole fat milk

For the cream–
250ml double cream
2 tbsp Bailey’s Irish Whisky
1 tsp icing sugar

• For the sponge–
• Pre-heat the oven to 190°C fan. Crack the eggs into the stand mixer bowl then whisk on high until it has doubled in volume.
• Gradually add the sugar then the baking powder and salt then whisk until glossy. Remove the mixer bowl then sift in the flour in stages then gently fold to incorporate.
• Spread onto a lined, greased swiss roll tray then bake for 10 minutes.
• Cut out 6 large discs if doing individual bowls or slice into strips to line the bottom of a large serving bowl.

• For the jelly–
• Add the orange jelly cubes to a bowl and pour over the boiling water. Stir until completely dissolved. Top up with 200ml of cold water.
• Add the mincemeat and brandy, stir and allow to cool to room temp.
• Pour this over the sponge. Place in the fridge to set.

• For the custard–
• Do this stage once your jellies are set to avoid lumpy custard.
• Put the custard powder, cinnamon and sugar in a bowl then add a little milk and whisk until completely smooth then add the rest of the milk.
• Heat over a medium temp until the custard thickens then let it cool slightly.
• Once cool, pour over the set jelly and return to the fridge to set.

• For the cream–
• Add the Bailey’s and icing sugar to a bowl then whisk to combine.
• Gradually add the cream until it’s smooth then whisk to soft peaks that will hold. Transfer to a piping bag with a large nozzle.
• Once the custard has set, pipe over the custard.

• To Serve-
• Sprinkle over some toasted almonds, add an orange garnish and gold dust for a truly festive finish. See Orange Garnish Ideas