|Black Forest Trifle|
with leftover Christmas pud!
This is a very flexible recipe – I used kirsch to moisten the pudding because that’s what I had – but you could use any booze or liqueur. Cointreau of Calvados would work a treat too.
I also had some black cherries preserved in brandy, these topped the pudding, together with cream, clementine zest and some grated chocolate. (If I had had some frozen autumn fruit berries, they would have been rather nice instead.)
It may be a bit of a mish-mash, but I'd like to suggest that you try my Black Forest trifle; no mere bagatelle this. It is a small thing of huge fruit flavours, Christmas spices and enormous satisfaction. Serve in shot glasses and bring a smile to everyone's faces!
Skill level: Easy
leftover Christmas pudding (or cake), roughly chopped
icing sugar, sieved
juice and zest of 1-2 x clementines
preserved cherries, in kirsch
- Place the chopped Christmas pudding (or cake) in the bottom of a large glass bowl.
- Sprinkle over enough kirsch to moisten the pudding, but not saturate it. Leave it to soak for at least 1 hour.
- Whisk together the double cream and cream cheese with a little icing sugar. Stir through 2 teaspoons of clementine juice.
- Assemble the trifle by placing a little of the moistened pudding at the bottom of a small bowl or shot glass.
- Add a couple of preserved cherries, a dollop of the cream mixture. Sprinkle over a little clementine zest and some grated dark chocolate.