6 Serves
20 Mins
Using a sharp knife, peel the fresh oranges, ensuring all white pith is removed. Slice the oranges thinly and arrange them on a plate.
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AmericanVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1178 µg / 400 µgCalcium
145 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
305 mg / 1,250 mgPotassium
421 mg / 4,700 mgSodium
789 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
42 g / 50 gSaturated Fat
11 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
106 gAlcohol
0 g
Sprinkle the orange slices with demerara sugar and drizzle with Grand Marnier. Set aside to macerate.
Crumble the Christmas pudding into large chunks and scatter them across the bottom of a trifle bowl.
Layer the macerated orange slices over the pudding, pouring any remaining juices from the plate into the bowl.
In a mixing bowl, beat the mascarpone until smooth, then fold in the custard. Spoon this mixture over the orange layer.
Lightly whip the heavy cream and spread it over the custard layer. Garnish with flaked almonds and grated dark chocolate.
9
g61
g17
g
American