Trifle Pudding

Trifle Pudding: 

A beautiful dessert, which is fairly simple and delicious treat for your eyes as well as taste buds!
Trifle Pudding with raspberry jelly and sliced apricots
What you need:
– a vanilla sponge cake – a small cake will do. If you are not baking or buying this, you can even buy this cake – 2 small/1 medium pack will do. Try to get a  plain one.

– non-citrus flavour jelly crystals (raspberry, strawberry – not orange, mango or pineapple).

– plain vanilla custard

– canned fruits (fruit cocktail or peaches or apricots)/ fresh grapes, apples, strawberries, bananas

– a transparent dish to serve the pudding
Get organized.

Set the jelly as per instructions on the pack. Keep in freezer, to set. Make sure you have a lid on it to give the ice crystals a miss.
Prepare custard as per instructions on the pack. Use about 1/2 liter of milk and keep the custard free flowing.

Now get the transparent dish, slice up the cake and create a bottom layer. Keep the slices thick. You want a nice fat layer at the bottom. Pour the custard onto this. Even if it is warm, let the cake soak in the custard. You can keep this in the fridge ahead of serving.

Get your canned fruits out. Before serving, get the jelly cut into cubes and place it on top of the cake and custard layer. Now top this with the fruit pcs. If you have peaches, or apricots, slice them and decorate. If its a fruit cocktail, just sprinkle them on top. If you got fresh fruits, make sure none of them are too sour. Best options are grapes, strawberries, apples, bananas….use a little honey over them to make sure none of the sourness comes into your dessert.

To jazz this up a notch more, you can use whipped cream or some Hershey’s strawberry syrup, nuts, sprinkles… but check how the flavours are working together depending on the jelly and cakes you selected. Make sure you serve it almost as soon as the jelly is placed…because that will start melting soon and you don’t want a watery layer in your desert.

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