Thursday, June 11, 2009

Trifle Pudding

• 1 Sponge Cake
• 1 tin Pineapple Slices
• 1 tsp Pineapple Sugar Syrup
• 500 ml Milk custard
• 1 cup Cream
• 1/2 Packet Jelly
• 1 tin Strawberries
Divide the cake into three round slices of 1/2 to 1 inch thickness each.

Prepare jelly according to instructions on the packet and transfer it in a bowl for serving.

Prepare custard also in a bowl . It should be thinner than normal custard.

Remove the bowl from refrigerator after the jelly has been set.

Arrange single slice of cake over the layer of jelly.

Sprinkle pineapple sugar syrup on the cake slice.

Now put three or four pineapple slices on this.

Pour custard liquid over this.

Again place slice of cake.

Repeat this process again.

Spread sweetened cream all over it.

Garnish with the fresh strawberries.

Keep in refrigerator. Trifle Pudding is ready to serve.


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