Custard Trifle Pudding Recipe
Summary
Ingredients
| Sponge cake | 1 | |
| Pineapple | 1 Can (10 oz) | |
| Cherry | 1 Can (10 oz) | |
| Strawberry jelly | 10 Gram (Quick Setting) | |
| Chopped mixed nuts | 2 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Sugar | 4 Tablespoon | |
| Vanilla custard powder | 2 Tablespoon | |
| Cream fresh | 200 Gram | |
| Icing sugar | 2 Tablespoon | |
| Fresh fruits | 70 Gram |
Nutrition Facts
Serving size
Calories 333 Calories from Fat 86
% Daily Value*
Total Fat 9 g14.6%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 44.7 mg14.9%
Sodium 143.9 mg6%
Total Carbohydrates 58 g19.4%
Dietary Fiber 2.3 g9.1%
Sugars 40.8 g
Protein 7 g13.7%
Vitamin A 6.4% Vitamin C 48.3%
Calcium 17.1% Iron 5.8%
*Based on a 2000 Calorie diet
Directions
2. Prepare custard and set aside.
3. Drain pineapple and syrup from tins. Divide sponge cake into top and bottom halves. Drench the bottom part with half the sugar syrup from tins.
4. Now, pour half the custard over it and place half the chopped nuts, cherries, pineapple slices and small jelly pieces.
5. Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jelly all over again.
6. Whip 200g of fresh cream and 2 tbsp icing sugar till stiff and decorate.
7. Keep in refrigerator till serving time and serve chilled. Before serving; decorate the pudding with fresh fruits in small pieces (50-70g is okay).
Chef
