No time to cook, marshal these ingredients together in glasses and serve within 10 minutes.

Ingredients

• ½ almond butter cake (see separate recipe)

Toffee Oranges

• 1 cup sugar
• ½ cup water
• 3-4 tblsp orange liqueur
• 4 juicy oranges

Orange Rice Custard

• 1 cup medium grain white calrose rice
• 2½ cups milk
• 2 tsp finely grated orange rind
• ¼ cup caster sugar
• 2 egg yolks
• ¾ cup cream

Method

1. Put the sugar and water into a small heavy based saucepan, heat gently stirring until the sugar dissolves. Stop stirring, bring to the boil and boil until the liquid turns a light golden caramel. Remove from the heat and stand on a damp cloth to arrest the cooking.
2. Using a teaspoon drizzle about 6- 8 lattice patterns from the toffee onto a baking paper lined tray. Allow to harden, then store in an airtight container and use within 24 hours.
3. Pour half a cup of warm water onto the remaining caramel in the saucepan and stir gently over a low heat until the mixture becomes a toffee or caramel sauce. Add the orange liqueur and set aside.
4. Peel and segment the oranges. Toss with the caramel sauce and allow to cool.
5. Cut half the almond cake into small wedges and arrange in the base of a large glass serving dish. Spoon over the oranges and then top with the barely warm orange rice custard and refrigerate until cold. Decorate with the toffee shapes. If wished finish the trifle with a layer of whipped cream before garnishing with the toffee shapes.

Orange Rice Custard

1. In a medium sized heavy-based lidded saucepan, combine the rice, milk and orange rind. Cook gently over a low heat for 15-20 minutes until the rice is tender and the milk absorbed. Quickly beat in the sugar, egg yolks and cream.

Cooks Tips

In place of the almond cake, use a pre-bought sponge cake.