Rick Stein served up a delicious platinum pudding/trifle with clementines and orange flavoured botanical spirit on Rick Stein’s Cornwall.

The ingredients for the whisked sponge are: 3 free-range eggs, 85g caster sugar and 85g self-raising flour.

For the custard: 400ml milk, 300ml double cream, 4 egg yolks, 2½ tbsp cornflour, 2½ tbsp caster sugar, 2–3 tbsp orange or clementine liqueur.

For the clementines slices: 4 oranges or 8 clementines and 2 tbsp orange or clementine liqueur.

To assemble: 2–3 tbsp orange or clementine liqueur, 3–4 tbsp marmalade, 400ml double cream and 2 tbsp toasted flaked almonds.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.