Recipe: Perfect Fresh Fruit Trifle Pudding

Fresh Fruit Trifle Pudding. These fresh fruit trifles have become an expected dessert when either my Mom or I are invited to a get together. You can use any flavour of cake or pudding, as well as any fresh fruit that is in season. It is simply a layered dessert with cake (can be made from a cake mix, making it super simple).

Trifle Fruit Pudding recipe - How to make Trifle Fruit Pudding. Puddings No Cooking Veg Indian Quick Sweets. Homemade Banana Pudding Trifle is a classic, Southern dish that's required for any holiday or special occasion. You can cook Fresh Fruit Trifle Pudding using 21 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Fresh Fruit Trifle Pudding

1. You need of For the sponge cake.
2. It's of Dry ingredients to be sifted together.
3. It's 1 cup of maida.
4. You need 1/4 cup of cornflour.
5. Prepare 1 TSP of baking powder.
6. Prepare 1/2 TSP of baking soda.
7. You need of Wet ingredients.
8. It's 200 gm of or 1/2 cup condensed milk.
9. Prepare 1/2 cup of oil.
10. It's 1/2 cup of milk.
11. It's of Other ingredients.
12. It's 3 tbsp of powdered sugar.
13. It's 1 TSP of vanilla essence.
14. Prepare of For the thick vanilla custard.
15. Prepare 1 ltr of full cream milk.
16. Prepare 1/2 cup of sugar (adjust as per your taste).
17. It's 4 tbsp of vanilla custard powder.
18. It's 2 cups of fresh fruits chopped ( mango, pomegranate, kiwi, apple.
19. It's 2-3 tbsp of strawberry crush or syrup.
20. It's of Some whipped cream.
21. Prepare of chocolate chips and silver balls for garnish.

Layered bananas, cookies, pudding, and fresh whipped cream come together for a show-stopping dessert that's downright heavenly! I have a confession to make. I've been holding out on you. This fruit, wafer, and white chocolate pudding trifle is sure to impress the crowd at your next special occasion.

Fresh Fruit Trifle Pudding step by step

1. .
2. For the sponge, preaheat the oven to 150 degree Celsius. Line a round 7 inch tin with paper and grease the sides..
3. In a bowl sift maida, cornflour, baking powder and baking soda. In another bowl beat the condensed milk for 5 min using an electric beater..
4. Add 3 tbsp of sugar one by one and keep beating. Now add the oil and mix well using the electric beater..
5. Now add 1/2 of the flour mixture and 1/4 cup of milk. Mix well and beat again for 2 mins..
6. Add the essence, remaining flour mixture and milk. Mix and Beat again..
7. Pour the batter in the tin bake for 40 minutes..
8. For the custard, boil the milk in a heavy bottom pot. Once it boils take out 1/4 cup of milk and cool..
9. Keep heating the milk while stirring constantly on low heat for 10 minutes..
10. Dissolve the custard powder in the cool milk which you took out..
11. Add the custard mixture to the milk while stirring constantly. Add the sugar and mix well..
12. Let the custard cook for another 4-5 minutes. Don't forget to keep stirring constantly..
13. Now remove the custard in a bowl and cover. Cool and chill completely..
14. To assemble, take a large see through borosil bowl. Apply the strawberry crush or syrup on the walls of the bowl..
15. Now slice the cake horizontally in 3 slices. Take one slice and put it at the bottom of the bowl..
16. Top it with custard layer and then fresh fruits. Repeat it if there's more space..
17. First a layer of thick custard and then fruits..
18. Make designs with piped whipped cream. Pour some strawberry cursh or syrup as well..
19. Garnish with chocolate chips and silver balls..

Spring Fruit Trifle. this link is to an external site that may or may not meet accessibility guidelines. It makes this such a great dessert option for those watching their weight. The trifle recipe shared here is a modern spin on the classic dessert with layers of angel food cake tucked between fresh mixed berries, pudding and whipped cream. Pour the custard mix in boiling milk and add the sugar while continuously stirring it, to make the consistency thick for pudding. In this trifle pudding except fruit jelly all the elements are there.

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