Christmas pudding and sherry trifle recipe
 Having friends or family over after Christmas? This sherry-soaked trifle made with leftover Christmas pudding is the perfect dessert to keep the festive indulgence going. 300g/10½oz leftover Christmas pudding8 fresh black figs, cut into quarters250ml/9fl oz Pedro Ximénez sherry 250g/9oz mascarpone250ml/9fl oz double creamicing sugar, to taste 150g/5½oz mixed crumbled pecans and toasted flaked almondspinch ground cinnamon 100g/3½oz chocolate shavings, to decorate 300g/10½oz leftover Christmas pudding 8 fresh black figs, cut into quarters 250ml/9fl oz Pedro Ximénez sherry 250g/9oz mascarpone 250ml/9fl oz double cream icing sugar, to taste 150g/5½oz mixed crumbled pecans and toasted flaked almonds pinch ground cinnamon 100g/3½oz chocolate shavings, to decorate 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream1 vanilla pod, split in half lengthways6 egg yolks2 tsp cornflour50g/1¾oz brown sugar 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream 1 vanilla pod, split in half lengthways 6 egg yolks 2 tsp cornflour 50g/1¾oz brown sugar Method For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry.For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool.Beat the mascarpone and double cream with the icing sugar, to taste.Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry. For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry. For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool. For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool. Beat the mascarpone and double cream with the icing sugar, to taste. Beat the mascarpone and double cream with the icing sugar, to taste. Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve.