Enjoy making this beautiful Fruit Trifle Pudding, tossing any seasonal fruit and add extra colour to any occasion!
The glorious appearance and the delicious taste in this dessert is a real winner among any other yummy treats. The usual traditional English Trifle Pudding has a generous amount of whipped cream, which I deliberately avoided and added custard cream instead. This, in turn, gave this pudding a lighter texture so that you won’t feel too heavy after tucking into it!
Pineapples alone give a distinct taste and flavour to this pudding. So, remember to add a ripped, juicy pineapple along with other fruits.
Also, make the sponge cake, Jelly in two colours and the custard cream, on the previous day to make the whole process easier. I have given the recipe of the sponge cake below, which is the best choice for this pudding. Do not use the usual butter cake/pound cake/fruit cake even if you are tempted because they tend to crumble and spoil the original delicate taste. The sponge cake stays neat and nice, absorbing the juices and contributing a great deal to the overall taste.
Let’s see what are the ingredients you need;
| Sponge cake (thinly sliced) Recipe given below | 1 |
| Pineapple (stewed) Recipe given below | 1 |
| Condensed milk | 2/3 tbsp |
| Custard cream (Vanilla flavour)-Make according to the instructions given in the packet | 2 mugs |
| Strawberries, apples, grapes (red & green), raspberries, blackberries, cherries or any other fruit (If you take bananas, slice and sprinkle some lemon to prevent blackening) | 1- 2 cup each |
| Jelly in red and green colours | 2 cups |
| Tuti fruiti | 1 cup |
| Cashews (optional) | |
| Sultana (optional) |
Let’s assemble all to produce this beautiful trifle;
Cake layer 
Fruit layer 
Top custard cream layer
- Choose a tall Pyrex dish and arrange a neat layer of sliced cakes on the bottom
- Arrange strawberries around the dish which will look pretty from outside. You can arrange grapes, bananas or any other fruit of your choice
- Pour some pineapple syrup on the cake slices
- Scatter some pineapple pieces on top
- Cover with a thin layer of custard cream
- Now, arrange a layer of jelly cubes
- Throw any kind of fruit pieces on top
- Again, a layer of cakes must be arranged
- A dash of pineapple syrup and pineapple chunks must go next
- Custard cream
- Fruits
- Jelly
- Cakes
- The layers must continue until you reach the top
- Pour 2tbsp of condensed milk
- Smear a layer of custard cream as the last layer
- Arrange strawberry slices or any other fruits and decorate attractively
- Sprinkle tuti fruiti, cashews, sultanas or any dry fruit pieces
- Store in the fridge for at least 8hrs, preferably overnight
- All the juices will get soaked up and blended beautifully when you serve. Cut into squares and serve on dainty dessert plates
- Enjoy!
Sponge Cake Recipe
Ingredients :
| Eggs | 4 |
| Sugar | 120g |
| Flour | 120g |
| Butter | 50g |
| Milk | 60ml |
| Baking Powder | 1tsp |
| Lemon | 3/4 drops |
| Salt | 3 pinches |
Make it:
- Set the Oven at 160C
- Melt the butter on a pan under low heat. Mix half of sugar, milk and salt. Keep aside
- Separate the egg whites and yolks taking care not to mix even a tiny bit of egg yolks in egg whites
- Beat egg whites in full speed using an electric hand mixer for 1 min
- Continue beating while adding the rest of sugar and lemon juice
- Notice the egg whites become stiff and start forming peaks after 2/3 mins. Stop beating at this point
- Whisk the egg yolks and add the butter mixture. Whisk until all combined
- Gradually add flour + baking powder and mix thoroughly with a spatula or a wooden spoon until everything comes together as a smooth batter
- Now, add the egg yolks into this batter and mix everything together
- Pour into a tray, lined up with parchment paper and bake in the lower tier of the oven for 15/20 mins or until a skewer comes out clean when stabbed in the middle
- Take the cake out of the oven and drop the tray 2/3 times on the pantry top to loosen the edges. Take out from the tray and leave to cool completely
- Cut into thin dainty slices
Pineapple Stew Recipe
- Cut a juicy, riped pineapple into chunks
- Drop the chunks into a pan with a 1/4 cup of sugar and 1/2 cup of water with a pinch of salt
- Simmer under very low flame until the pineapple pieces become very soft
- Check the taste. If the sugar is not enough, add a little bit more
- If the syrup is less you can add a bit more water and simmer a little longer
- Done!