Delish, Easy, Recipes

Fruit Trifle | Trifle Pudding

Trifle pudding makes for an excellent dessert in parties. It’s quite easy to assemble, chill and then serve. You can also make individual portions of the layers in dessert glasses and bowls. This is a kid-friendly recipe as I have not used sherry or any other alcohol.

Ingredients

  • Serves 4
  • For the Custard
  • 3 Tbsp Custard Powder
  • 500 ml Milk
  • 4 Tbsp Sugar
  • For the Assembling
  • Sponge Cake
  • Fruits of Your Choice
  • 1/4th Cup Coconut (Grated & Lightly Toasted)

Preparation

Prep: 15 minutes
Cooking: 75 minutes

  1. Follow the instructions on the custard pack to make the custard. Allow it to cool completely.
  2. Cut all the fruits of your choice and place in individual bowls. Set aside.
  3. If you have leftover sponge cake, you can use it. I didn’t have, so I have used Britannia cake, cut into cubes.
  4. In a trifle glass, put 2 spoons of the custard at the base. Then add the sponge cake.
  5. Arrange the fruits of your choice one over the other. Sprinkle some roasted coconut.
  6. Now spoon over some more custard as the final layer.
  7. Garnish with roasted coconut and pomegranates.
  8. Leave it in the refrigerator for an hour. Serve chilled.

Watch

USEFUL TIPS

Essentially, a trifle needs a sponge soaked in sherry (for adults) or fruit juice (for teetotalers or children), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference. Make note that when making this dessert, the trifle can be made in one large glass dish or assembled in individual glasses.
Jayashree Mudaliar

I was a banker by profession for over 14+ years but took a sabbatical from the corporate world to be a part-time Consultant for a couple of years. I'm 43 years old, been married for 20 years and have a 15-year-old son. My decision to quit my corporate job was to strike a balance between work and home. I have lived in various parts of India during my growing up years and that had a big influence on my life. I have imbibed various cultures and nuances from each place and this reflects in my approach towards life - Live and Let Live! I took up fitness in 2016. I'm a Marathoner and a budding cyclist. I also happen to be a good cook. My love for cooking is genetic and I come from a family of hoteliers and caterers. I document recipes as and when I get time, but now due to the lockdown, I'm quite regular. In August 2017, I turned vegetarian. My food philosophy is fresh, easy, healthy, local, farm to table food. I believe in sourcing the best quality ingredients from the right sources so that it nourishes the body in the right way. I develop recipes based on the ingredients I have in hand.