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Christmas pudding trifle

Duncan Tinkler
Prep Time 3 hrs 30 mins
Total Time 3 hrs 30 mins
Course Dessert
Cuisine english
Servings 12


  • Trifle Bowl
  • Mixing Bowl
  • Pyrex Jug
  • Whisk


  • Leftover Christmas Pudding
  • Brandy (Lots of Brandy)
  • Dried fruit (Raisins and Sultanas and the like), soaked in Brandy
  • 1 Pint of Mulled Cider
  • 1 Sachet of Gelatin or Agar Agar
  • Ready made Custard (You can make it yourself if you can be bothered)
  • More Brandy
  • ½ Pint of Double Cream


  • Squidge the Christmas Pudding into the bottom of a large Trifle Bowl and soak in Brandy (If you don’t have a trifle bowl, just use a bowl).
  • In a Pyrex Jug, mix the Gelatin/Agar Agar into the Mulled Cider (infuse spices like cloves, cinnamon, allspice, star anise as well as orange zest into some good quality cider).
  • Pour ⅓ over the Brandy soaked Christmas Pud, and put this into the fridge for an hour. Have a glass of Mulled cider (sans gelatin) while you wait.
  • Cover the Christmas Pudding with dried fruit and the rest of the Mulled Cider Jelly, let this set in the fridge for a further 2 hours.
  • Once the jelly has set, mix a little (or a lot) of brandy with the custard and pour on top.  Put this back in the fridge to set (although the alcohol might stop this from happening, so don’t worry too much)
  • Whisk the cream until you have soft peaks and cover the (not so) set custard, making it as beautiful as you can.
  • Be very proud of yourself.
Keyword Christmas Pudding, Trifle