Clementine trifle recipe
 Sweet clementines, marmalade and orange liqueur bring a fresh take on the classic trifle. With homemade sponge and custard, but no jelly, it's a slightly more grown-up affair and the perfect centrepiece for parties and family gatherings. 3 free-range eggs85g/3oz caster sugar85g/3oz self-raising flour 3 free-range eggs 85g/3oz caster sugar 85g/3oz self-raising flour 400ml/14fl oz milk300ml/½ pint double cream4 egg yolks2½ tbsp cornflour2½ tbsp caster sugar2–3 tbsp orange or clementine liqueur 400ml/14fl oz milk 300ml/½ pint double cream 4 egg yolks 2½ tbsp cornflour 2½ tbsp caster sugar 2–3 tbsp orange or clementine liqueur 4 oranges or 8 clementines2 tbsp orange or clementine liqueur 4 oranges or 8 clementines 2 tbsp orange or clementine liqueur 2–3 tbsp orange or clementine liqueur3–4 tbsp marmalade400ml/14fl oz double cream2 tbsp toasted flaked almonds 2–3 tbsp orange or clementine liqueur 3–4 tbsp marmalade 400ml/14fl oz double cream 2 tbsp toasted flaked almonds Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin.For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack.To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur.To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin. For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack. For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack. To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Recipe tips If you have leftover sponge pieces, freeze them for use in a future trifle.