Easy Trifle Pudding

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“But a true soul mate is a mirror, the person who shows you everything that is holding you back, the person who brings you to your own attention so you can change your life. A true soul mate is probably the most important person you’ll ever meet, because they tear down your walls and smack you awake.” –Elizabeth Gilbert

I love this quote, as it means a lot. The soul mate can be anybody – your spouse, your best friend, your daughter, your sibling, anybody you can relate to… Somehow, sometimes it happens to be people who you never expect to be one as well. It may be a friend who was just hi-bye and suddenly, they turn out to be the one who could help you out the most. Or it could be a relative who you really never bothered about but when your bad time came, popped in and got you out of the mess. If it leads to better things in life and a better attitude, then why not? 🙂

 

Today’s recipe is my favorite make-ahead dessert, especially when I have guests coming in large number. The first thing I like about it is that it is a no-fail recipe. You cannot go wrong with it in any way. The other thing I like about it is that you can twist and tweak it the way you want. When I had decided to make this pudding for the first time, I found umpteen number of versions on the net. Then I decided, let me take a little from here and a little from there and mix it up. I have made this two times for gatherings that had more than 15 people and all I got to eat was a spoonful. Wiped out! 🙂 I’ve actually halved the recipe here. This is such a good make ahead dessert and will be loved by the elder and younger alike!!!

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Updated with new pictures and extra content on July 27, 2020: This is one post I have been wanting to update from time immemorial, ever since this post has been up on the blog. I have made this pudding so many times for get-togethers, but then clicking them when you are in a hurry is never an option. I must say that this pudding along with the Serradura, Broken Jelly Pudding and Fluffy Biscuit Pudding have been crowd favorites every time I have made them. Whenever we have get-togethers with HD’s friends, I am always assigned dessert and I love doing it. It is always a pleasure seeing empty pans coming back totally wiped up. One thing they tell me is that my desserts aren’t very sweet, so even if they go overboard with eating it, they don’t feel guilty. I find that a problem with my desserts. It causes all of us, to simply sit and eat more than what would be usually eaten as far as an acceptable portion for dessert is concerned. 😉

So coming back to this trifle pudding, it is just a variation of the Jelly Custard, but with a little extra layers and chewy elements. A thin layer of cake soaked in sugar syrup, topped with nuts, custard and fruits and finally finished off with jelly and some whipped cream – what not to love about it! I have to say that I am grateful to Henna for hosting an Eid dessert story hop on Instagram, that I finally got a chance to make this just for us, so I took all the liberty to click loads of pics of it and eat the whole thing the same day. 😉

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I did not make much changes to the original recipe, except adding some extra fruit, and hence you can see that the new pictures have the fruits sneaking out even with the jelly poured. Hehe… The pudding does take a little time to get done, but if you work on it simultaneously, it is quite easy to come through. While baking the cake, the custard can get done. Once both are at room temperature, you can do the layers and push it into the fridge till it gets cold. The jelly layer can then be done and while you allow it to set, you can whip the cream and keep it ready so that it is cold and stiff while piping. I piped it out right after whipping and my kitchen is mighty hot, so it got very wobbly. But still who cares? All of us really enjoyed it after lunch, and then whatever was in the pan, I wiped it out quietly in the hall without sharing with anybody. *not guilty!*

I totally feel a sense of relief updating this post. I have been wanting to do it for such a long time… 😀 Coming back to read your past posts reminds of some of the sparks that actually got me into blogging. They may be non-existent now and with time, I have found other factors to cling onto the blog, and I am only grateful for everything that has come my way… 🙂 I am hoping that you seriously don’t mind the overload of pictures. Isn’t it a really pretty dessert? *Awwww*

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Reserving the old pictures over here as I usually do… This was made during Eid-ul-Fitr that year for lunch and I clicked this picture by painstakingly covering the ripped off side. 😉 After clicking the picture, I got a call from the hall from his friend to bring back the tray since they weren’t done eating it, and then the below is what they bought for me, saying that I wouldn’t get any otherwise. 😀 One thing I realize that hasn’t changed, and that is my lousy piping skills. I guess they just got worse, maybe! 😉

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This is all that I got… :T

 

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Easy Trifle Pudding

Course Dessert

Cuisine International

Prep Time 45 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 8

Author Rafeeda

Ingredients

• 200 gm tin 340 gm gross weight canned fruit (refer notes)
• 3 tbsp chopped nuts I used walnuts, pistachios, almonds and cashew-nuts
• FOR CAKE BASE:
• 2 eggs
• 2 tbsp all purpose flour
• 2 tbsp sugar
• FOR CUSTARD BASE:
• 600 ml milk
• 3 tbsp custard powder
• 1/2 cup sugar according to taste
• FOR JELLY BASE:
• 1 packet strawberry jelly
• 150 ml hot water
• 150 ml cold water
• FOR TOPPING:
• 1/2 cup whipping cream
• 2 tbsp icing sugar
• A dash of flavoring of choice I used pineapple essence

Instructions

• Drain the fruits from the tin and reserve the sugar syrup. Chop them into bite sized pieces. Set aside.
• Toast the nuts lightly. Crush them coarsely and set aside.
• To prepare the cake base, preheat your oven to 160 degrees.
• Beat the eggs till pale and doubled, almost 10 minutes. Then add in the sugar and flour and beat till well combined.
• Pour into a deep 1-litre glass pan. Bake the cake till done, approximately 20 minutes.
• While the cake is baking, prepare the custard. Heat 500 ml milk and sugar on the stove.
• Whisk the custard powder into the remaining 100 ml milk till smooth and add to the hot milk.
• Constantly stir and cook on low flame till the custard thickens. Switch off.
• Once the cake is done, leave to cool slightly, then poke holes all over the cake.
• Brush the sugar syrup from the fruit can till the cake is completely soaked. Sprinkle the chopped nuts on top of it.
• Pour the custard over the cake base evenly. Spread the fruits all over the custard. Leave it in the refrigerator to set, for a couple of hours.
• Prepare the jelly by emptying the jelly packet into a bowl. Add the hot water and whisk till well disolved.
• Then add in the cold water and mix well till dissolved.
• Take out the set custard from the fridge and slowly pour the jelly on top of it, till the top is entirely covered. Allow to set for another couple of hours.
• Whip the cream with the icing sugar and flavoring till stiff. Pipe on top of the set pudding. Serve immediately

Notes

I have added an extra mango in the pudding for more fruit element, over and above the canned fruit. I would have loved to add an apple but ran out of it.
For the cake base, you can definitely use store bought cake to save time.
Instead of using fruit pieces in a can, you can use fresh fruits and make the sugar syrup to soak the cake, but heating a cup of water with a cup of sugar till well dissolved.
You can avoid the nuts if it is not to your taste, or even use praline or crushed peanut candy - I am sure it would give yet another taste to the whole pudding.
Adjust sweetness as per preference.

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