INGREDIENTS
- For Custard:
- 1 1/2 litres - full cream milk
- 5 to 6 tbsp - custard powder (vanilla flavour)
- 12 tbsp - sugar
- Other Ingredients:
- 2 packets - raspberry jelly
- 1 - pineapple slice tin (big one)
- ½ kg - sponge cake
- few cherries for decoration (sliced)
- METHOD
- For Custard:
- Boil the milk on a medium flame.
- After 2-3 boils, add sugar and mix well.
- Boil for few more minutes till the sugar dissolves.
- Dissolve the custard powder in ½ cup water and gradually add it to the milk, stirring continuously with another hand to avoid lumps.
- Boil till you get a thick pouring consistency.
- Cool completely and refrigerate it for 2-3 hours.
- For Trifle Pudding:
- Make the jelly as per the instructions on the packet and keep to set in the refrigerator.
- Make the custard in advance and refrigerate it.
- Drain the syrup from the pineapple slices and keep aside.
- Keep 2 slices aside for decoration and chop the remaining pineapple slices into small pieces.
- Cut the the sponge cake horizontally into two halves.
- Moisten one half of the cake with some pineapple syrup.
- Place this moistened half of the cake in a rectangular / square tin or a glass dish.
- Evenly pour some custard on the cake till the cake is well covered.
- Arrange a layer of jelly on it.
- Top the layer of jelly with some chopped pineapple pieces.
- Moisten another half of the cake with pineapple syrup and place it on the layer of jelly.
- Again pour some custard on it.
- Arrange the remaining jelly with some pineapple pieces on it.
- Cover this with the remaining custard and decorate with kept aside pineapple slices and cherries.
- Refrigerate for 3-4 hours.
- Serve chilled.
