Mandarin trifle

150ml double cream 2tbsp milk

1 egg yolk, any size 2tsp sugar

½tsp cornflour

¼tsp vanilla extract ½–1 orange or lemon muffin (depending on appetite)

1tbsp orange marmalade or apricot jam, plus a few shreds from the jar if using marmalade

2tbsp orange liqueur, Amaretto or brandy 2 mandarins, clementines, satsumas or tangerines, plus juice of 1 extra a 120g pot ready- made orange jelly

Make the custard first, by bringing ⅔ of the cream and the milk to the boil in a small pan. While it is heating, whisk the egg yolk, sugar, cornflour and vanilla in a heatproof bowl or jug. Pour the hot cream over the yolk mixture, whisking all the time, then pour the mixture back into the pan. Bring to a simmer, still whisking, at which point it will thicken. Remove from the heat and leave to cool (a metal bowl will speed this up) while you assemble the trifles.

Slice the muffin, spread thinly with marmalade and arrange at the bottom of the dish, cutting as necessary to form a neat layer. Sprinkle with liqueur. Peel the mandarins and either slice into bite-size chunks, or if you prefer, segment them. Add these to the bowl along with the juice of the extra mandarin. Stir the jelly in its pot to break it up, microwave for 20–30 seconds to loosen it a little and spoon on top of the fruit. Refrigerate for 15 minutes, till set.

Spoon on the custard. Whip the remaining cream to soft peaks and blob or pile on top. Top with the candied marmalade shreds, if using. This dessert can be made a few hours ahead and chilled till you are ready to enjoy it.