CLEMENTINE TRIFLE

This is a simplified version of a recipe I wrote for my TV series Rick Stein’s Cornwall to celebrate an aquavit made from an apple spirit flavoured with, and yes this is correct, hogweed. It’s produced in Cornwall by a company called Howl & Loer, which in Cornish means sun and moon. In the recipe I have suggested using Cointreau or Grand Marnier, but if you can get hold of this spirit, called Hogweed Seed, it is really interesting: slightly bitter, slightly woody, with notes of clementine.

SERVES 8

200g (7oz) Madeira cake, sliced, or 6-8 trifle sponges, shop-bought 4-5tbsp Grand Marnier or Cointreau 3-4tbsp marmalade

8 clementines or 3-4 oranges 900ml (1½pt) fresh thick custard (or make custard with custard powder)

■ 300ml (½pt) double or whipping cream

■ 2tbsp flaked almonds, lightly toasted

Lay the slices of cake or sponges into the base of a glass trifle bowl. Sprinkle them with 2 or 3tbsp of the liqueur and spread the marmalade over.

Take a thin slice off the top and bottom of each clementine or orange.

Using a sharp knife follow the curves of the fruit to remove the skin and the pith.

Then slice the fruit into rounds, reserving any juice.

Arrange the rounds of fruit around the sides of the bowl so that they look like wheels through the bowl. Top the sponge with any juice and remaining fruit.

Stir the rest of the liqueur into the custard, then pour onto the sponge base. Lightly whip the cream and smooth it over the custard.

Scatter with the toasted almonds and refrigerate until ready to serve.