Tuesday, October 25, 2011

Trifle Pudding


Believe it or not, this is first time making trifle pudding. I've eaten trifle pudding so many times, but never had I made one from scratch myself... well until today! :D

Ingredients:

2 packs Disney's Chocolate Swissroll* (contains 6 miniroll in each pack)
1 tin of Fruit Cocktail (I used First Choice, a big tin)
1 packet of Jelly Kristal Nona (strawberry or orange flavour)

* u may opt for a plain swissroll if u like. i think next time, i'll buy a plain swissroll or a pound cake. my sister and my mum was complaining that the cake was too sweet.

For custard sauce:-
1 tin of Evaporated Milk (I used Ideal)
1 tin of Water
4-7 flat tbsp of Sugar (adjust to taste)
4 heaping tbsp of Bird's Eye Custard powder
1/2 tin of Water


Method:
1. If your cake needs slicing, slice it into 1.5 cm thick slices. Mine are already small and flat, so no slicing is needed. Layer the bottom of the serving dish (9 in x 13 in) or 2 round serving dish (7 in x 7 in).

2. Open the can of Fruit Cocktail and drain all the juice from it.

3. Dab some of the juice onto the cake. This was a mistake for my cake, since its already sweet. You may skip this step if your cake is already sweet enough. Set aside.

4. Now, to prepare the custard sauce. In a pot, add in 1 tin of evaporated milk + 1 tin of water + 4 to 7 flat tbsp of sugar. Mix well. Do not discard the tin.

5. Mix well 1/2 tin of water + 4 heaping tbsp of custard powder. When the contents of the pot has reached its boiling point, pour the custard mixture into the pot and keep on stirring until the custard has reach the correct consistency - thick and shiny!

6. Let it cool down for 5-10 minutes while stirring away from the fire.

7. Once cool, pour the custard sauce over the cake.

8. Pour the fruit cocktail over the custard layer. Set aside.

9. Next prepare the jelly layer. Follow the instruction written on the packet. Mine says to boil 400 ml of water in a pot and pour in the jelly powder until dissolve.

10. Once that's done, let the jelly cool for 5-10 minutes. Pour jelly on top of the fruit cocktail layer.

11. Allow it to chill in the fridge for at least 3 hours before serving.

...

// updated : 31 October 2011
- 2nd attempt of making Trifle Pudding, this time using Pound Cake and Tiramisu Ladyfingers.
- I prefer the one with Pound Cake, it tasted better and it looked nicer!
- The one with Tiramisu Ladyfingers was swelling up and kept staying afloat everytime I scoop in the custard sauce. It was weird looking but my mum liked it. :-s



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