Trifle pudding is one of the yummiest desserts and is loved by everyone in the family. It involves assembling layers of cake, custard, fruits, nuts, jelly and whipped cream.
You can use the fruits of your choice, I have used apples and pomegranate. In summers I had made it with fresh mangoes and it had taken this dessert to another level all together.
I have used cashews too which gives a nutty flavour to it.
I have used store brought cake this time as I had some guests coming up in the evening and did not have the time to bake a cake but this can of course be made with home baked cake.
INGREDIENTS
Chocolate or vanilla cake for the base
(you can either use cake baked at home or else use the store bought cakes, brittania cakes too go well in this pudding)
Custard powder 3-4 table spoons
Milk 1/2 litre
Sugar 2-3 table spoons
Mixed fruits 2 cups chopped, I've use apples, mangoes, grapes, bananas (you can use fruits of your choice just refrain from using citrus fruits)
Fruit juice or sugar syrup
Nuts of your choice 2 table spoons (I've used cashews and raisins)
Fruit jelly or crush (optional)
Whipped cream 1 cup
METHOD
PREPARING THE CUSTARD
1. Take1/4 cup milk in a bowl and keep aside. Take the rest of the milk in a pan. Warm the milk, add sugar to it. Let the sugar dissolve completely.
2. Add custard powder to the milk which was kept in the bowl. Mix it nicely.
3. Now add the custard dissolved milk to the warm milk in the pan and stir continuously so that no lumps are formed. Once the custard starts thickening switch off the gas. Keep it aside to cool.
PREPARING THE WHIPPED CREAM
1. Take 1 cup whipping cream in a bowl and whip it for 3-4 minutes or till soft peaks are formed. I've used non dairy whipping cream here which already has sugar in it, so I've not added sugar to it.
ASSEMBLING THE TRIFLE PUDDING
1. Take a flat dish preferably glass so that the layers are visible. If making individual servings then take glass bowls or glasses. Line the base of your dish with cake cut into cubes. Keep the remaining cake aside for the second layer.
2. Pour sugar syrup or fruit juice over it to moisten the cake.
3. Usually fruits are spread on the layer of cake but I first put a layer of custard and then cover it with fruits and nuts. Keeping half aside for the second layer.
4. Next spread fruits on top of the custard layer, keeping the rest aside for the second layer. Some times I add some crushed cookies or chocochips or jelly too at this point.
5. Now cover it with a layer of whipped cream.
6. Repeat all the steps again starting with the cake layer, followed by juice. Next being the chopped fruits and nuts or custard whichever layer you want first followed by the other. Finally cover it with whipped cream.
7. The top most layer should be of whipped cream. Level the cream with a spatula. Decorate it with fruits or jelly or chocochips or just leave it as it is to set in the fridge for 3-4 hours. Serve chilled.
PICTORIAL GUIDE
I've taken the pictures from various times that I have made this dessert as I always used to miss out on taking pictures of one or the other step. So I've just collated them all together.
PREPARING THE CUSTARD
1. Take1/4 cup milk in a bowl and keep aside. Take the rest of the milk in a pan. Warm the milk, add sugar to it. Let the sugar dissolve completely.
PREPARING THE WHIPPED CREAM
1. Take 1 cup whipping cream in a bowl and whip it fro 3-4 minutes or till soft peaks are formed. I've used non dairy whipping cream here which already has sugar in it, so I've not added sugar to it.
ASSEMBLING THE TRIFLE PUDDING
1. Take a flat dish preferably glass so that the layers are visible. If making individual servings then take glass bowls or glasses. Line the base of your dish with cake cut into cubes. Keep the remaining cake aside for the second layer.
2. Pour sugar syrup or fruit juice or over it to moisten the cake.
3. Usually fruits are spread on the layer of cake but I first put a layer of custard and then cover it with fruits and nuts. Keeping half aside for the second layer.
4. Next spread fruits on top of the custard layer, keeping the rest aside for the second layer. Some times I add some crushed cookies or chocochips or jelly too at this point.
5. Now cover it with a layer of whipped cream.
6. Repeat all the steps again starting with the cake layer, followed by juice. Next being the chopped fruits and nuts or custard whichever layer you want first followed by the other. Finally cover it with whipped cream.
7. The top most layer should be of whipped cream. Level the cream with a spatula.
Decorate it with fruits or jelly or chocochips or just leave it as it is to set in the fridge for 3-4 hours. Serve chilled.
1. Take1/4 cup milk in a bowl and keep aside. Take the rest of the milk in a pan. Warm the milk, add sugar to it. Let the sugar dissolve completely.
2. Add custard powder to the milk which was kept in the bowl. Mix it with a spoon so that no lumps are there.
3. Now add the custard dissolved milk to the warm milk in the pan and stir continuously so that no lumps are formed. Once the custard starts thickening switch off the gas. Keep it aside to cool.
PREPARING THE WHIPPED CREAM
1. Take 1 cup whipping cream in a bowl and whip it fro 3-4 minutes or till soft peaks are formed. I've used non dairy whipping cream here which already has sugar in it, so I've not added sugar to it.
ASSEMBLING THE TRIFLE PUDDING
1. Take a flat dish preferably glass so that the layers are visible. If making individual servings then take glass bowls or glasses. Line the base of your dish with cake cut into cubes. Keep the remaining cake aside for the second layer.
2. Pour sugar syrup or fruit juice or over it to moisten the cake.
3. Usually fruits are spread on the layer of cake but I first put a layer of custard and then cover it with fruits and nuts. Keeping half aside for the second layer.
4. Next spread fruits on top of the custard layer, keeping the rest aside for the second layer. Some times I add some crushed cookies or chocochips or jelly too at this point.
5. Now cover it with a layer of whipped cream.
7. The top most layer should be of whipped cream. Level the cream with a spatula.
While making the one in the last two pictures I layered it with whipped cream, mango puree and chocolate ganache and decorated it with jelly.
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