5 Ways to Make Trifle Pudding
The much-loved trifle pudding does not require much effort and can be assembled in a jiffy!
Instead of sticking to the tried and tested method, you could try out other variations too.
- 450 gms sponge cake
- One tin canned fruit (450 gms)
- Custard made with 2 tbsp custard powder/half liter milk/2 tbsp sugar
- One packet strawberry jelly set in the fridge in advance
- 1& ½ cups whipping cream
- Line an oval or rectangular bowl with a layer of cake cut into fingers.
- Moisten the cake with the liquid from the tinned fruit.
- Cover with fruit.
- Top with the custard made by following the instructions on the custard tin.
- Cover the custard with the set jelly breaking it up slightly to cover the custard layer.
- Finally beat the whipping cream to soft peaks and spread neatly over. Alternatively, use an icing bag to decorate with stars.
- 175 gms sponge cake cubes
- 4 tbsp medium sherry
- 100 gms strawberry jam
- 1 & ½ cups strawberries (fresh or frozen)
- 2 cups custard
- 1 & ½ cups whipping cream
- 1 tbsp icing sugar
- Toasted flaked almonds to decorate
- Spread half the sponge cubes over the bottom of a large, glass serving bowl.
- Sprinkle half the sherry over the cake to moisten it.
- Spoon over half the jam evenly over the cake cubes.
- Reserve a few of the strawberries for decoration. Make a layer of half the strawberries on top.
- Pour over half the custard covering the cake and fruit.
- Repeat the layers.
- Before serving, whip the cream with the icing sugar until it forms soft peaks and spoon the cream over the top of the custard. Sprinkle with the toasted almonds.
- 6 bananas
- 450 gms cake cut into cubes
- 100 gms butter
- 100 gms soft brown sugar
- One tin condensed milk
- 1 & ½ cups whipping cream
- 150 gms grated milk chocolate for decoration
- Melt the butter and brown sugar in a non-stick saucepan over a low flame, stirring all the time until the sugar has dissolved.
- Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
- Place the cake cubes at the bottom of a glass dish.
- Place the sliced banana on the top of the cake.
- Pour the cooled caramel over the banana.
- Whip the cream and pour it over the caramel.
- Decorate with the grated chocolate.
- 300 gms chocolate cake
- ½ cup black cherry jam
- ½ cup brandy
- 2 cups bottled dark cherries
- 1 cup milk
- 300 ml thick cream
- 2 tsp vanilla
- 4 egg yolks
- 1 tbsp cornflour
- 1/3 cup caster sugar
- 100 gms dark chocolate chopped
For the topping
- 2 cups whipping cream
- 100 gms grated chocolate
- Combine milk and cream in a medium saucepan.
- Add vanilla to milk mixture. Cook, stirring, over medium heat for 5 minutes or until hot (do not boil). Remove saucepan from heat.
- Whisk egg yolks, cornflour and sugar in a large heatproof bowl until combined. Gradually pour the hot milk mixture over the egg yolk mixture, whisking constantly. Return mixture to saucepan. Add chocolate.
- Heat over low heat. Cook, stirring constantly, for 10 minutes or until custard starts to bubble and coats the back of the spoon.
- Leave to cool.
- Meanwhile, line the glass bowl with the chocolate cake. Sprinkle the brandy over.
- Spread the cherry jam on top.
- Arrange the cherries on the cake (keep aside a few for the topping) and pour the cooled chocolate custard over.
- Whip the cream and spread over and decorate with grated chocolate and a few of the reserved cherries.
- 200 gms cream cheese
- 300 gms carrot cake
- 3 & ½ cups powdered sugar
- 1 tsp vanilla
- 1 cup chopped walnuts
- 1 can pineapple chunks (450 gms)
- Cut the carrot cake into cubes and line the bottom of a decorative glass dish.
- Open the can of pineapple, drain the pieces, reserving the juice to soak the cake.
- Chop the pineapple pieces into cubes and spread over the soaked cake.
- Beat the cream cheese until smooth with the sugar and vanilla essence.
- Spread the cream cheese over the cake and pineapple.
- Sprinkle the chopped walnut over the top.