Chop the butter and melt with the honey and sugar in a pan. Cool for 20 minutes and line a 10 inch cake tin with parchment paper. Set the oven 160 C. Mix in the eggs and then the flour.
Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer ... then layer them on top of the cake. Beat together the custard and mascarpone and spoon ...
“I’m not above using bought cake and custard either. And I love to decorate the top with a colourful mixture of the traditional trifle toppings (glacé cherries, angelica, walnuts) or more ...