Pineapple trifle pudding

Recipe by
Total Time:
9 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Difficulty: Hard

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  • 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.