Instruction

• Peel the oranges using a sharp knife, ensuring all the pith is removed
• Slice as thinly as possible and arrange over a dinner plate
• Sprinkle with the demerara sugar followed by the Grand Marnier and set aside
• Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl
• Lift the oranges onto the pudding in a layer and pour over any juices
• Beat the mascarpone until smooth, then stir in the custard
• Spoon the mixture over the top of the oranges
• Lightly whip the cream and spoon over the custard
• Sprinkle with the flaked almonds and grated chocolate
• You can make this a day in advance if you like, chill until ready to serve