Ingredients

• 11/2 litre milk
• 1/2 kg sponge cake (vanilla)
• 6 to 7 tbsp custard powder (vanilla)
• 5 to 6 tbsp sugar
• 1big tin pineapple rings
• 3 to 4 tbsp mixed fruit jam

How to Make Pineapple Truffle

• Boiling the milk
• In a bowl dissolve the custard powder in 2 tbsp milk (the milk should not be hot)
• Add this mixture to the boiling milk, stirring simultaneously to avoid lumps
• Add sugar
• Mix well till the sugar dissolves
• The custard should be of pouring consistency
• Cool
• Chill in the fridge for 2 to 3 hours
• Slice the cake horizontally
• Open the pineapple tin and drain the syrup to keep aside
• Prick the two halves of the cake with a fork
• Sprinkle pineapple syrup lavishly on the two halves of the cake to moisten it
• Finely chop about 4 rings of pineapple and keep aside the remaining 3 for decoration
• Arrange in a deep glass dish (preferably square)
• To garnish:
• Arrange one half of the sponge cake at the bottom of the dish
• Spread half of the jam on the cake
• Evenly arrange chopped pineapple pieces on it
• Evenly pour some chilled custard on it
• Gently place the other half of the moistened cake on it
• Evenly spread out the remaining jam
• Pour the remaining custard, see to it that the whole cake is well covered with the custard
• Decorate with half pineapple rings and cherries