- 150g/5½ oz Christmas pudding
- 1 orange, peeled and segmented
- 150g/5½oz mascarpone
- 100ml/3½fl oz double cream, lightly whipped
- 2 tbsp icing sugar
- 1 orange, juiced
- 5 physalis (Cape gooseberries)
- icing sugar
- Place the Christmas pudding on a serving dish and top with orange segments.
- For the syllabub, mix together the mascarpone with double cream in a bowl.
- Add the icing sugar and orange juice to the bowl and mix well.
- To serve, top the Christmas pudding and orange segments with the syllabub and decorate with physalis and a dusting of icing sugar.