For the pudding
- 450g Christmas pudding, roughly chopped into small pieces
- 500g carton ready-made custard
- 142ml carton double cream
- 25g caster or icing sugar
For the orange sauce
- 4-6 tangerines or satsumas, peeled
- 300ml orange juice
- a splash or two of Grand Marnier or Cointreau (optional)
- 100g caster sugar
- holly sprigs, and icing sugar for dusting
To make the pudding, quickly blitz together the chopped pudding and custard in a food processor. Whip the cream and sugar to soft peaks and stir into the flavoured custard. Pour the mix into a 1.2 litre/2 pint pudding basin, then cover and freeze overnight or for several hours. (The pudding can be frozen for up to 1 month.)
For the sauce, cut away the pith and peel from the tangerines or satsumas with a sharp knife, then cut either side of the membranes to release the segments. Bring the orange juice and caster sugar up to a boil, stirring occasionally, until the sugar is dissolved. Then boil hard for 20-25 mins, until reduced by about half to a thick syrupy consistency (like golden syrup). Watch it carefully so it doesn’t boil over, lowering the heat if necessary. Leave to cool, finishing with a splash or two of your chosen liqueur, if using. Can be kept chilled for 3-4 days.
To serve the dessert, transfer it to the fridge 30 mins before serving, then dip the basin into hot water and turn the pudding out onto a chilled plate. Arrange some of the fruit segments around the base of the pudding, and some on top. Drizzle with some of the syrup and serve the rest separately. Finish the decoration with holly leaves and a dusting of icing sugar.
For the orange sauceCut away the pith and peel from the tangerines or satsumas with a sharp knife, then cut either side of the membranes to release the segments.