Prepare this Mandarin Orange Trifle when you are looking for a light refreshing dessert.
Open the 2 cans of mandarin oranges, drain the juice into a bowl and set the orange slices aside.
Scald the milk in a saucepan on the stovetop.
In a separate saucepan combine the flour, sugar and salt. Gradually add the scaleded milk, stirring constantly until thickened. Cover and cook for 2 minutes.
Stir a little bit of the hot mixture into the slightly beaten egg, then blend back into the remaining hot mixture.
Cook one minute longer, remove from heat and stir in the vanilla.
Let cool before combining into the trifle.
Mix the orange juice, orange squash, sugar and cornflour and cook until thick, while stirring continously. Allow to cool.
Add the lemon juice and mix gently.
Taste the sauce and if you want sweeter add a little more sugar.
In a large chilled bowl, beat cream until it begins to thicken. Add honey; beat until stiff peaks form. Set aside.
Layer the pieces of cake, mandarin oranges, pudding, orange sauce and whipping cream in each glass.
Top with the orange sauce layer and mandarine orange slices.
Makes 6 or more, depending on the size of the glasses you are using.