1 - Peel the oranges using a sharp knife, ensuring all the pith is removed.

2 - Slice as thinly as possible and arrange over a dinner plate.

3 - Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.

4 - Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl.

5 - Lift the oranges onto the pudding in a layer and pour over any juices.