Difference between revisions of "Custard Trifle Pudding"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Pakistani ([^cC])(.*)\]\]" to "Category:Pakistani cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 23: | Line 23: | ||
[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
[[Category:Cherry Recipes]] | [[Category:Cherry Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Trifle Recipes]] | [[Category:Trifle Recipes]] | ||
Revision as of 18:53, 10 May 2012
Description
Ingredients
- 2 Ltrs. milk
- Crushed almonds For garnishing
- 1 1/2 cups Sugar
- 3-5 Cardamon (Ilaychi)
- 2 Tbsp corn flour
Directions
- 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.
