Easy Trifle Pudding
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • For the cake base:
  • 2 eggs
  • 2 tbsp all purpose flour
  • 2 tbsp sugar
  • Sugar syrup from the fruit can
  • 3 tbsp chopped nuts (I used walnuts, pistachios, almonds and cashewnuts)
  • For the custard base:
  • 500 ml milk
  • 2 tbsp custard powder
  • ½ cup sugar (according to taste)
  • 200 gm tin of canned fruit
  • For the jelly base:
  • 1 packet strawberry jelly
  • 150 ml hot water
  • 150 ml cold water
  • Whipped cream, for decoration
  1. First, prepare the cake base. Preheat your oven to 150 degrees.
  2. Beat the eggs till fluffy, almost 10 minutes. Then add in the sugar and flour and beat till well combined.
  3. Pour into a 1-litre glass pan. Bake the cake till done, approximately 20 minutes.
  4. Leave to cool, then poke holes all over the cake.
  5. Brush the sugar syrup from the fruit can till the cake is completely soaked. Sprinkle the chopped nuts on top of it. Keep it into the fridge.
  6. Prepare the custard now. Start by boiling 450 ml milk. In the remaining milk, add the custard powder to make it a paste.
  7. Once the milk starts heating, add the sugar and the custard paste and cook till the mixture thickens. Allow to cool.
  8. Pour over the cake base evenly. Spread the fruits all over the custard. Leave it in the refrigerator to set, for a couple of hours.
  9. Now prepare the jelly top. Empty the jelly packet into a bowl and add the hot water. Mix till well disolved.
  10. Then add in the cold water and mix well till dissolved.
  11. Take out the set custard from the fridge and slowly pour the jelly on top of it, till the top is entirely covered. You may not require the entire jelly, as you are looking for a thin layer on the top. Allow to set for another couple of hours.
  12. Before serving, top it with whipped cream.
1. For the cake base, you can definitely use store bought cake to save time.
2. 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.
3. 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.
4. The sugar as advised by me is very mild, add more for a much sweeter version.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/easy-trifle-pudding/