INGREDIENTS:
Vaniila Sponge Cake – 9 inches diameter. This can be store-bought or you can make your own if you wish. I prefer the store bought ones as it makes the whole process so much simpler and faster.
Vaniila Sponge Cake – 9 inches diameter. This can be store-bought or you can make your own if you wish. I prefer the store bought ones as it makes the whole process so much simpler and faster.
Jelly – 1 pack raspberry or strawberry jelly. No restriction though, you can choose your own flavour.
Vanilla Custard Powder – 1 pack of good quality custard powder.
Or try making your own preservative-free custard powder from this recipe found online. (1 cup sugar. 1/4 cup low fat powdered milk, 1/4 cup corn starch, 2 vanilla beans, 1 teaspoon salt. Mix everything. To make custard: 2 cups milk 1/2 cup custard mix.)
Milk – enough to prepare custard
Sugar – as per directions.
Fruit – A variety of fruits, for decoration and adds the tangy texture and crunch with each bite to complement the sweetness.
Bowl – A clear glass bowl to set it in and show off all the layers of your creation.
METHOD:
Make the jelly first as per the instructions on the pack. Put the jelly in the refrigerator to set.
Make the custard as per the instructions on the pack. It should be of a thick but pourable and flowing consistency without any lumps. Let it cool in the refrigerator.
Cut 1 cm thin slices of the sponge cake.
Slice and cut the fruits for the decorative topping.
ASSEMBLING THE TRIFLE PUDDING:
This has to be done once the jelly has set and the custard has cooled completely.Take the bowl and line the cake slices along the walls of the bowl.Break a few slices of the cake with your hand and spread the crumble on the floor or base of the bowl.Over this bed of cake crumble, turn the jelly upside down. Or you can also cut the jelly into pieces and place on the cake.Over the cake and jelly pour the cooled down custard so as to completely cover it.Decorate with fruits and store in your refrigerator.Serve chilled.You can also use whipped cream, sprinkles, fondant, whatever you fancy, to decorate .
Vanilla Custard Powder – 1 pack of good quality custard powder.
Or try making your own preservative-free custard powder from this recipe found online. (1 cup sugar. 1/4 cup low fat powdered milk, 1/4 cup corn starch, 2 vanilla beans, 1 teaspoon salt. Mix everything. To make custard: 2 cups milk 1/2 cup custard mix.)
Milk – enough to prepare custard
Sugar – as per directions.
Fruit – A variety of fruits, for decoration and adds the tangy texture and crunch with each bite to complement the sweetness.
Bowl – A clear glass bowl to set it in and show off all the layers of your creation.
METHOD:
Make the jelly first as per the instructions on the pack. Put the jelly in the refrigerator to set.
Make the custard as per the instructions on the pack. It should be of a thick but pourable and flowing consistency without any lumps. Let it cool in the refrigerator.
Cut 1 cm thin slices of the sponge cake.
Slice and cut the fruits for the decorative topping.
ASSEMBLING THE TRIFLE PUDDING:
This has to be done once the jelly has set and the custard has cooled completely.Take the bowl and line the cake slices along the walls of the bowl.Break a few slices of the cake with your hand and spread the crumble on the floor or base of the bowl.Over this bed of cake crumble, turn the jelly upside down. Or you can also cut the jelly into pieces and place on the cake.Over the cake and jelly pour the cooled down custard so as to completely cover it.Decorate with fruits and store in your refrigerator.Serve chilled.You can also use whipped cream, sprinkles, fondant, whatever you fancy, to decorate .
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