Ingredients

• For custard:
• 1.5 litres - full cream milk
• 5 to 6 tbsp - custard powder (vanilla flavour)
• 12 tbsp - sugar
• Other ingredients: 2 packets - raspberry jelly
• 1 - pineapple slice (big one)
• 1/2 kg - sponge cake
• few cherries for decoration (sliced)

How to Make Pineapple trifle pudding

• To make the custard:
• Boil the milk on a medium flame.
• After it is boiled, add sugar and mix it well.
• Boil for a few more minutes till the sugar dissolves.
• Dissolve the custard powder in 1/2 cup of water and gradually add it to the milk, stirring continuously with another hand to avoid any lumps.
• Boil till you get a thick pouring consistency.
• Let it cool completely and then refrigerate it for 2-3 hours.
• To make the trifle pudding:
• Make the jelly as per the instructions on the packet and keep it to set in the refrigerator.
• Make the custard in advance and refrigerate it.
• Drain the syrup from the pineapple slices and keep it aside.
• Keep 2 slices aside for decoration and chop the remaining pineapple slices into small pieces.
• Cut the sponge cake horizontally into two halves.
• Moisten one half of the cake with some pineapple syrup.
• Place this moistened half of the cake in a rectangular/square tin or a glass dish.
• Evenly pour some custard on the cake till the cake is well covered.
• Arrange a layer of jelly on it.
• Top the layer of jelly with some chopped pineapple pieces.
• Moisten another half of the cake with pineapple syrup and place it on the layer of jelly.
• Again pour some custard on it.
• Arrange the remaining jelly with some pineapple pieces on it.
• Cover this with the remaining custard and decorate it with pineapple slices and cherries.
• Refrigerate it for 3-4 hours.