Difference between revisions of "Custard Trifle Pudding"
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* 2 Tbsp [[corn flour]] | * 2 Tbsp [[corn flour]] | ||
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# Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside. | # Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside. | ||
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| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
[[Category:Cherry Recipes]] | [[Category:Cherry Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Trifle Recipes]] | [[Category:Trifle Recipes]] | ||
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Latest revision as of 11:25, 15 July 2012
Description
Ingredients
- 2 Ltrs. milk
- Crushed almonds For garnishing
- 1 1/2 cups Sugar
- 3-5 Cardamon (Ilaychi)
- 2 Tbsp corn flour
Procedures
- Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside.
- Drain pineapple and cherry syrup from tins.
- Divide sponge cake into top and bottom halves.
- Drench the bottom part with half the sugar syrup from tins.
- Now, pour half the custard over it and place half of the chopped nuts, cherries, pineapple slices and small jello pieces.
- Now, gently place the other half of the cake and pour the remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jello all over again.
- If desired, also add whipped cream.
- Keep in fridge till serving time.
