THE 20-MINUTE SHOWSTOPPER PUDDING

This Oreo cookie trifle might be the easiest festive pudding ever, requiring just 20 minutes prep plus time to chill. A Christmas dessert for adults and kids alike! Serves 6-8.

Ingredients

8-10 trifle sponges

154g pack Oreo cookies

300ml double cream

110g bag mini Oreo cookies, crumbled Cocoa powder for dusting

For the chocolate custard

• 300ml whole milk

• 100g dark chocolate, chopped, plus extra for grating

• 2 medium free-range egg yolks

• 3 tbsp caster sugar

• ½ tbsp cornflour

• 250g mascarpone

You’ll also need...

• 20cm medium trifle dish 1. First make the custard: heat the milk and chocolate in a saucepan until steaming hot, stirring to help the chocolate melt. 2. In a medium mixing bowl, whisk together the egg yolks, sugar and cornflour until combined. Pour in the chocolate milk, whisking to combine, then pour the mixture back in the pan. Cook, stirring all the time, over a medium heat until the custard thickens. Set aside to cool a little, then stir in the mascarpone. Chill for at least 30 minutes with a piece of damp compostable baking paper on the surface to stop a skin forming. 3. Arrange the regular-size pack of Oreo cookies and trifle sponges in the base of your trifle dish, then spoon the chilled chocolate custard mixture on top and smooth over the surface. Chill for 2 hours, covered, to allow the custard to set fully. 4. Just before serving, whip the double cream in a bowl with a balloon whisk to reach soft peaks (that flop over when you remove the whisk), then spoon on top of the trifle.

Decorate the top of the trifle with the mini Oreo cookies, then grate over the extra chocolate and add a dusting of cocoa powder. Dive in! Keep any leftovers covered and chilled for 3-4 days.