Make up the jelly, using half a pint of boiling water and dissolving it. Make up to the pint using the juice from the mandarin oranges and topping up with cold water. Pour into a bowl and add the mandarin orange segments. Leave to set.

Make a pint of custard using the custard powder and leave to cool.

When the jelly is set top with the cold custard.

Whip the double cream until stiff and add to the top of the custard.

Decorate with hundreds and thousands.