Easy Trifle Pudding
Servings 8
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.
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.