Ingredients:

• 1 pack of sponge fingers 
• 4 oranges 
• Cinnamon sticks 

Cinnamon tea custard

• 1L milk
• 35g Tea2you Cinnamon tea
• 240g sugar 
• 140g egg yolk (approx. 7-9 eggs) at room temperature. 
• 2 large whole eggs at room temperature 
• 40g cornflour
• 40g plain flour
• 100g butter cubed, at room temperature 

Orange Jelly

• 570ml of good quality orange juice
• 50g honey 
• Leaf or powder gelatine to set 1 pint of liquid

Malt and orange soaking syrup 

• 500ml water
• 8g Tea2you Malt (whisky) tea
• Peel of 1 orange 
• 175g sugar

 Chantilly cream 

• 500ml double cream 
• 60g icing sugar 
• Grated zest of 1 orange 
• 1 tsp vanilla extract 

Method:

Orange Jelly

1. Prepare the gelatine according to the packaging.
2. Meanwhile, place the orange juice and honey in a saucepan and warm to approximately 60 degrees Celsius, stirring to melt the honey, but don’t boil. 
3. Stir the gelatine into the orange juice, ensuring it has fully melted, then set aside to cool slightly (about 20 minutes).
4. Carefully pour the jelly into the bottom of a large glass bowl or trifle dish.

Cinnamon Tea custard 

1. Place the milk for the custard in a large saucepan and bring to the boil over a medium high heat. Make sure to keep an eye on it so it doesn’t burn or boil over. Add the cinnamon tea and simmer on low, stirring, for 5 minutes then set aside to cool for half an hour. Put the milk and tea in a container and leave to infuse in the fridge overnight, or for at least 5 hours. 
2. Strain the milk to remove the tea and pour into a large saucepan along with half of the sugar. Place over a medium heat.
3. Meanwhile, place the rest of the sugar, cornflour and plain flour into a large bowl and whisk to combine. Then add the eggs and egg yolks and give the mixture a good whisk, ensuring there are no lumps and the mix has started to look frothy. Once the milk has started simmering, turn off the heat. 
4. Next we need to temper the egg mixture to ensure the custard doesn’t scramble. To do this, get a ladle and add small amounts of the hot milk to the egg mixture while whisking. Continue doing this until you have added half the milk to the egg mixture. Strain the tempered egg mixture through a sieve to ensure any lumps of egg or flour are removed. Try to be quick with this step so the mix doesn’t cool down too much.
5. Bring the remaining milk in the saucepan back to the boil over a medium heat and then vigorously whisk in the tempered egg mixture, ensuring you are continuously scraping the bottom of the saucepan to avoid it sticking. Bring the custard back to the boil, then continue to cook and whisk for a further minute to ensure the flours are cooked off and the custard looks thick. 
6. Add the butter cubes and whisk thoroughly to ensure its fully melted and incorporated 
7. Place the custard in a large shallow container and cover the entire surface with cling film to avoid a skin forming on top. Leave in the fridge to cool.
8. Before assembling the trifle, give the custard a quick whisk to make it nice and smooth. 

Malt and orange soaking syrup 

1. Place the water and orange peel into a small saucepan and bring to the boil over a high heat. 
2. Take off the heat and add the malt tea. Leave to infuse for 5 minutes. 
3. Add the sugar and then place the saucepan back on the stove and stir until all the sugar has melted. 
4. Put the syrup in a container and set aside to cool. Once at room temperature, strain out the tea leaves and orange peel through a sieve. Set aside.

Oranges

1. Take 3 of the oranges and remove all the skin and white pith. Cut them into round slices and then in half so you have semi circles of orange. 
2. Lay them out flat on some kitchen paper or a clean tea towel to remove excess juice. 

Assembly

1. Once the jelly has set, spread one third of the custard on top to make the next layer. 
2. Cut the sponge fingers in half and lightly soak in the malt syrup by dipping them for a couple of seconds. Be careful not to over soak them or the sponge will become mushy and not hold its shape. 
3. Line the fingers up around the edge of the dish and then fill in the middle with remaining fingers to create a flat, even layer. 
4. Add one more third of the custard and smooth out. 
5. For the next layer, line up the orange slices around the edge of the dish in an even row. Fill in the middle with the remaining orange slices. 
6. Add the final third of the custard and spread out over the oranges. 
7. Make the Chantilly cream by placing all ingredients in a bowl and whipping to soft peaks using an electric mixer.  
8. Spread the chantilly on top and then decorate with slices of the remaining orange and cinnamon sticks