James Martin and his mum served up delicious Christmas popcorn dessert with custard, dulce de leche, white chocolate, mandarin and Yuzu juice for the festive season on James Martin’s Saturday Morning.

The ingredients are: 200ml mandarin puree, 300ml yuzu puree, 400ml custard (shop bought fresh), 600ml double cream (whipped to a soft peak) and 8 gelatine leaves.

For the meringue: 3 egg whites, 3tbs caster sugar, 400g white chocolate, 100ml dulce de leche, 100g popcorn kernels, 15ml vegetable oil, Salt, 1 tsp cocoa powder and 1 tbs icing sugar.

See recipes from James Martin in his book titled: James Martin’s Great British Adventure: A celebration of Great British food, with 80 fabulous recipes available at Amazon now.