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Fruit Trifle Pudding
Ingredients:
1/2
kg
sponge
cake
1
small
tin
each
of
pineapple
and
cherry
slices
1
packet
strawberry
jelly
2
tbsp.
chopped
mixed
nuts
2
cups
milk
4
tbsp.
sugar
2
tbsp.
vanilla
custard
powder
200g
fresh
cream
2
tbsp.
icing
sugar
Method:
Prepare
strawberry
jelly
and
leave
to
set
in
fridge.
Prepare
custard
and
set
aside.
Drain
pineapple
and
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
the
chopped
nuts,
cherries,
pineapple
slices
and
small
jelly
pieces.
Cover
with
top
half
of
cake,
drench
with
sugar
syrup,
pour
remaining
custard
and
decorate
with
remaining
nuts,
cherries,
pineapple
and
cubed
jelly
all
over
again.
Whip
200g
of
fresh
cream
and
2
tbsp.
icing
sugar
till
stiff
and
decorate.
Keep
in
refrigerator
till
serving
time
and
serve
chilled.
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