Sunday, April 3, 2016

Trifle Pudding By Prabha Sambhare of Airoli



2 oranges
2 sweetlimes
2 bananas
few grapes
2 chikoos
1 tin pineapple ( keep the syrup seperately )
1/2 ltr milk
2 tbsp custard powder
1 packet jelly ( strawberry or raspberry)
1 small sponge cake
4 glucose biscuits
1/4 tsp vanilla essence
Few walnuts


Prepare fruit salad with the help of custard powder and milk, sugar, vanilla essence and walnuts.
Make the jelly as per the instruction on packet ( do not set it)
In a big glass, serving bowl, first cover the base with pieces of sponge cake, sprinkle syrup from pineapple tin, a layer of half the quantity of fruit salad, two pieces of glucose biscuits, and half the quantity of jelly syrup.
Allow the jelly to set in the refrigerator.
Removing from fridge and fill with remaining fruit salad, crushed glucose biscuits and the remaining jelly syrup.
Let it set in the refrigerator.
Finally decorate with beaten fresh cream or serve with a scoop of vanilla ice cream. 

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