The layers challenge on MasterChef gave rise to this instant classic that I’ll be making for years to come. I loved being able to combine layers of tradition with actual layers of custard and cream. During October half term, we all make the Christmas pudding and get a stir and a wish. It’s a lovely tradition that sets the tone for Christmas to come. On Christmas Eve my Mum and my daughter sit side-by-side decorating a raspberry trifle.

I’ve combined these two wonderful traditions in this Christmas Pudding inspired Trifle that uses all the flavours of Christmas pudding into the indulgent layers of a traditional trifle.

This particular version is patisserie style so each trifle is unmolded and sits proudly on a plate (unless you’re in a hot TV studio and you watch the whole thing slide sideways in slow motion). If that sounds like too much commitment at Christmas, then try my Family Style Christmas Pudding Trifle that’s ready in a fraction of the time.

This recipe isn’t complicated, it just takes time. It’s easier to have all your ingredients ready to start with then start with the sponge, move onto the jelly then the custard and the cream. You can choose which orange garnish you want to use or simply top it with whatever makes you happy and festive.

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

How to Make the Molds
You’ll need a small roll of 10cm deep patisserie acetate, sellotape, four ramekins, circular cutters and clingfilm.

• Start by finding the cookie cutter that best fits inside your ramekins. It shouldn’t be too tight a fit.
• Wrap a length of acetate around the smooth edge of your cutter. Cut to approximate length (not too much longer than necessary) and sellotape to size. Don’t use too much sellotape, you need to be able to undo this later.
• Tape the inside lip to create a smooth cylinder.
• Put the acetate cylinder on a sheet of clingfilm then lift into the ramekin and smooth down the clingfilm around the edge of the ramekin.
• Put your ramekins on a small tray. This will make it much easier to transfer them in and out of the fridge.

Equipment
stand mixer with whisk attachment
scales – regular and micro~
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
palette knife

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–
200ml smooth orange juice
4 heaped tbsp mincemeat (130g)
3 or 4 tbsp brandy
5 tbsp caster sugar (75g)
7g powdered gelatin (or 4 sheets of platinum)

For the custard–
2 large egg yolks
1 tbsp cornflour
60g caster sugar
300ml double cream
¼ tsp ground cinnamon
1 sheet platinum gelatin

For the cream–
200ml double cream
1 or 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 eight circles and slide two discs into the bottom of each trifle mold.

• For the jelly–
• Add the orange juice, mincemeat, sugar and brandy to the pan and simmer for 10 minutes.
• Temper the powdered gelatin with a little of the warm mixture then add to the jelly once it’s off the heat.
• Pour into a glass bowl and whisk until the consistency of double cream. Pour this over the sponge until about 3cm deep. Place in the fridge to set.

• For the custard–
• Put the gelatin sheet in a bowl of cold water for 10 minutes to bloom.
• Add the egg yolks, sugar, cornflour and cinnamon to a bowl then using a hand whisk, cream until pale.
• Heat the cream to just before boiling then pour a little over the egg mixture a little at a ti,e whilst whisking until it becomes a thin liquid then add the rest of the cream.
• Return to a low heat and stir/whisk until thickened.
• Take off the heat and add the squeezed out gelatin. Whisk to incorporate then leave to cool at room temperature.
• 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-
• Giving each layer enough time to completely set will make unmolding a lot easier and less messy.
• Lift the trifle out of the ramekin, using the clingfilm. Peel away and discard the film. Place on a plate or plastic chopping board.
• Carefully slide a pair of clean scissors under the acetate from the bottom and cut to unfurl.
• Use a palette knife to smooth the edges of the custard.
• Sprinkle over some toasted almonds, add an orange garnish, some dried cherry pieces and gold dust for a truly festive finish.