This pleasing pudding is simple to prepare and looks intriguing. It has the appearance of a cake, but inside its coating of sponge soaked with fresh orange syrup is the palest-pink, jellied mousse, made with rhubarb, soured cream and yogurt. Very refreshing after a large Sunday lunch.
Slice each of the trifle sponges in half (through the middle, so that they are half as thick) and lay them in a largish, shallow dish or pan, crumb side up. Put the brown sugar, orange juice and