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Servings
10
Ready in
2 Hours
Calories
200
Introduction

     About the recipe

Trifle pudding, in English cuisine, is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients,

INGREDIENTS

For Custard: 

4 cups or 1-liter milk

6 tbsp custard powder dissolved in 6 tbsp cold milk

1 &1/2 cup sugar or as per taste

10-12 cake slices

1 cup strawberry crush

1 apple, peeled and chopped

2 tabs fresh pomegranate seeds for garnish 

1 cup or 125 g whipping cream

Strawberry slice for garnish 

1 tin of fruit cocktail 

chopped roasted pistachio as required

Method 

Custard Trifle

Boil 1 liter milk and thereafter simmer for 10-12 minutes.

Switch off the flame and add 1/2 cup sugar or as per taste and stir well.

Add prepared mixture of 6 tbsp custard powder and 6 tbsp milk and stir continuously so that there are no lumps.

Cook custard on low flame for next 5-7 minutes or till it thickens.

Pour custard in a serving bowl. Refrigerate for an hour.

Or in short glasses. Refrigerate for an hour.

Add layer of cake.

For glasses serving, add chopped cake slices.

Drain fruit cocktail and keep syrup saprate.

Add syrup to cake with 3 to 4 tablespoons (soke the cake)

Add strawberry crunch on the cake in the glasses.

Add sryup in the bowl.add strawberry crush

Add to fruit in the bowl. Add chopped apple

Add chopped apple and tin fruit in the glasses.

Now add custard over fruit 

Add whipping cream over custard in glasses.

Add whipping cream over custard in the bowl.

Garnish with strawberry and pomegranate and roasted chopped nuts. Chill for at least 2 hours or till chilled.

Refrigerate the bowl of Trifle pudding till chilled. 

Enjoy your Trifle pudding .

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