Turn your uneaten pudding into a delicious trifle with whiskey-spiked whipped cream. We used the English Christmas pudding from Thursday Cottage as the base for this trifle. You can find it at markethallfoods.com, or simply use the one your great-aunt sent you. Whole candied orange slices—also available at markethallfoods.com—make a pretty garnish.
CUSTARD:
1
cup milk
1
cup heavy cream
1/2
teaspoon vanilla extract
3
egg yolks
1/2
cup sugar
1
tablespoon cornstarch
TRIFILE:
8
clementines or 5 blood oranges, peeled and cut into 1/2-inch-thick slices
1/4
cup whiskey or orange liqueur
1
cup mascarpone
2
cups heavy cream
2
tablespoon confectioners’ sugar
1
pound Christmas pudding, cut into 1/4-inch-thick slices
Candied orange slices, for garnish
Dark chocolate shavings, for garnish
Custard: Bring milk and cream to a simmer in a small saucepan over medium heat. Stir in vanilla. Use an electric mixer to beat yolks and sugar until pale. Beat in cornstarch. With motor running, pour in milk-cream mixture and process until incorporated. Transfer mixture to a larger saucepan over medium-low heat and cook, whisking, until custard thickens enough to coat the back of a spoon. Do not boil. Set custard aside to cool to room temperature. Macerate clementines: In a bowl, pour 2 tablespoons whiskey over clementines. Let sit 10 to 20 minutes. Custard mascarpone mixture: Whisk cooled custard with mascarpone until smooth. Set aside. Whipped cream: In a separate bowl, use an electric mixer to beat cream until soft peaks form. Add confectioners’ sugar and beat a few moments more. Add remaining whiskey and continue beating until cream is billowy. Trifle: Lay a layer of clementines on bottom of a trifle dish or bowl. Add a single layer of Christmas pudding, taking care not to overlap slices. Add a layer of mascarpone-custard, then a layer of whipped cream. Repeat until you’ve used up the components. Cover trifle with a generous coat of whipped cream and top with candied orange slices and chocolate shavings, if using. Serve immediately.
