Simon Rimmer served up a delicious mulled wine trifle for the festive season on Sunday Brunch.

The ingredients are: finely peeled skin of 1 orange and 1 lemon, 1 Tbs grated ginger, 1 cinnamon stick, 2 cloves, 6 cardamoms, 200ml port, 350ml red wine, 150g sugar, 350ml water, sheet gelatine (as per packet to set 1ltr liquid) and 8 mince pies, lightly crushed (300g weight).

For the custard : 600ml double cream, 1 Tsp vanilla paste, 7 egg yolks, 60g sugar, 15g cornflour, Pink food colouring (use enough to make a rose pink colour) and 125g mascarpone.

For the topping: 450ml whipped cream, 1 Tsp vanilla paste and 1 Tbs of your favourite sprinkles, 100s 1000s and gold balls.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.