Matt Tebbutt showcased a delicious orange trifle with blood orange marmalade and syrup on Saturday Kitchen.

The ingredients for the blood orange marmalade are: 6 blood oranges, 700g jam sugar, For the blood orange jelly, 8 blood oranges, peeled, 50g caster sugar and 4 leaves vegetarian gelatine.

For the custard: 400ml double cream, 600ml full-fat milk, 5 free-range egg yolks, 100g caster sugar, 3 tbsp cornflour and 1 vanilla pod, seeds removed.

For the blood orange syrup: 200g caster sugar and 200ml blood orange juice.

For the trifle: 300g sponge fingers, 8–10 tbsp blood orange marmalade (see above), blood orange syrup, see above, 5 blood oranges, peeled and sliced into 5mm rounds, custard, see above, 400ml double cream, cocoa powder, for dusting, 100g dark chocolate, cut into shards and dried orange rounds (optional).

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.