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1 - Sponge cake
1 cup -
1/4 -1/2 packet - Jelly
1 tin -
1.5 litres - Custard (made from 1.5 litres milk,
1 - Cherry tin.
How to Make Trifle Pudding
Cut the sponge cake into three round slices (by cutting along the circumference).
Make each slice 1/2-1 inch thick.
Prepare the jelly and set it in a bowl in which you are going to serve it.
Prepare custard, liquefy it more than normal custard because it has to flow easily.
After the jelly has been set, remove the bowl from the refrigerator.
Place one slice of cake over the jelly layer.
Sprinkle little pineapple sugar syrup from the tin.
Place three-four pineapple slices over this with a gap of 1-2 inches along the circumference of the bowl.
Then pour some custard liquid over this.
Then place another slice of cake.
Pour some pineapple sugar syrup over it, place the pineapple slices and pour some custard again.
Repeat this once again starting from the cake slice to the custard.
Then take some sweetened cream, spread it all over and decorate with the cherries.
Then refrigerate it and serve it cold.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.