Method

Place the cranberries, Light Muscovado Sugar and orange (reserving a quarter of the zest for decoration) into a large pan with 1-2 tablespoons of water and gently heat for 5 minutes until the berries are softened and the sugar dissolved, then remove from the heat and set aside.
Line the base of a large trifle dish or bowl with the sponges, cutting them in half if needed.
In a jug, mix together the Cointreau (or juice) and rose water, then evenly pour this over the sponge to soak fully. Spoon the cooled cranberry mixture on top, followed by a sprinkling of 75g of the nuts, then add the custard for the next layer.
Lightly whisk together the cream and Golden Icing Sugar until soft peaks form and spread this on top of the custard. Cover and chill in the fridge for at least 30 minutes, or preferably overnight.
When you are ready to serve, decorate the surface of the trifle with the remaining nuts and orange zest. You can also add some edible silver or gold dragée balls for that special Christmas touch.

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