Mulled wine trifle with white chocolate icicles

Serves 10

150g unsalted butter, plus extra for greasing

200g white chocolate, broken into pieces

200g soft brown sugar

3 eggs, plus 2 yolks

200g ground almonds

80g plain flour

1 tsp baking powder

1 tbsp vanilla bean paste, plus 1 tsp

500ml red wine juice of 1 orange

3 cinnamon sticks, plus extra to decorate

3 star anise, plus extra to decorate 4 tbsp honey

1 tbsp agar flakes

100g caster sugar

2 tbsp cornflour

350ml milk

1 tbsp ground cinnamon, plus extra for dusting

300ml double cream

1 tbsp port

20cm square cake tin baking paper

20cm flat oven tray

2-litre trifle bowl

Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease and line the cake tin with baking paper. Place the butter in a large mixing bowl and heat in the microwave for 1 min until the butter has melted. Mix in 75g of the white chocolate and stir until smooth.

Whisk in the soft brown sugar and 3 eggs, then fold in the ground almonds, flour, baking powder and 1 tbsp of vanilla bean paste. Chop 75g of the remaining white chocolate into small pieces and stir into the mixture. Transfer to the prepared tin and bake for 30-35 mins until set, but still soft to touch. Allow to cool completely.

In a large saucepan, combine the red wine, orange juice, cinnamon sticks, star anise and honey. Remove, and reserve 50ml of the liquid. Returning to the remaining liquid in the saucepan, sprinkle in the agar flakes and let stand for 5 mins. Simmer for 10 mins until the agar flakes dissolve. Allow to cool for 10 mins.

Cut the cake into small squares and line the bottom of the trifle bowl with them, making sure the cut sides of the cake go up against the sides of the bowl. Pour in the agar and wine mixture and leave to chill for 1 hr until set.

In the meantime, make the custard by whisking together the egg yolks, caster sugar and cornflour in a large saucepan until smooth and creamy. Gradually whisk in the milk and reserved red wine mixture, and add the ground cinnamon, then bring to the boil. Simmer for 5-6 mins until thickened. Stir in the 1 tsp of vanilla bean paste, and allow to cool.

When the custard is completely cool, and the jelly is set, pour the custard onto the jelly layer, then spread with a spatula to level out. Chill the trifle until needed. Place the 50g of remaining white chocolate in a microwaveable pot and microwave for ½ min until smooth. Line the oven tray with baking paper and pour in the chocolate, tipping it from side to side so it covers the bottom of the tray completely. Leave to chill for 1 hr, then break into shards.

In a food processor, whisk the cream for 4-6 mins until thick and in soft peaks. Stir through the port. Transfer to the top of the trifle bowl, smoothing and creating peaks on top with a spatula. Decorate with the cinnamon sticks and star anise, white chocolate shards and a dusting of cinnamon.