TRIFLE PUDDING

INGREDIENTS :-
(measuring cup used, 1 cup = 250 ml)

- 250 grams eggless sponge cake (Follow CHOCOLATE ICE CREAM CAKE recipe)
- 2 to 2.5 cups chopped mix fruits
- 1.5 cups whole milk
- 3 tbsp custard powder
- 3 tbsp warm whole milk
- 4 tbsp sugar
- 4 to 5 tbsp mango puree or any fruit juice
- ½ cup 25% to 50% low fat cream
- ¼ tsp vanilla extract or essence (optional)


PROCEDURE :-

Step 1. Make a paste of 3 tbsp custard powder to 3 tbsp warm milk and keep it aside.

Step 2. Add Custard powder to Milk and stir well.

Step 3. In another container take 1.5 cup milk, Add 4 tbsp Sugar. Stir and heat at low flame until sugar disolves.

Step 4. Add Custard powder paste. Keep on stirring till the custard thickens.

Step 5. In another bowl take 1/2 Cup cream (Low fat cream) and add Vanila exract to it. Whip the cream until you get soft peak and place it in refrigerator.

Step 6. Slice the cake into cubes. Line half a portion in a serving bowl, then 2-3 tbsp mango puree (Juice) on the cake.

Step 7. Now half layer of chopped mixed fruit, the spread half of the custard. Repeat step 6 & 7.

Step 8. Lastly a layer of Whipped cream

Step 9. Decorate the top layer with promogranate (You can use casher, kesar, Rose Petals etc.).

Cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.

Serve the chilled pudding.