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Fruit Trifle Pudding

The dessert is thick, creamy and moist. The slices of fruits give it a more colorful and attractive look.
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Number of Servings: 4
1/2kg Sponge Cake
4 Kiwis (peeled and sliced)
3 Bananas (peeled and sliced)
12-15 Fresh Strawberries (sliced)
1 cup Pineapple (sliced)
4tsp Custard Powder
4 tbsp sugar
150ml Milk
1 packet strawberry jelly and jam
150ml Whipped Cream
1 tsp vanilla essence
6-8 candied cherries for decorating
2 tbsp. icing sugar & chopped nuts
Cooking steps:
  1. Cut sponge cake horizontally into two sandwiches. Drench the bottom part with half the sugar syrup from tins and keep it in refrigerator for about 30 minutes.
  2. Prepare strawberry jelly and leave to set in fridge.
  3. Prepare custard and set aside.
  4. Take out the cake from the refrigerator and lay it on the glass plate in which it will be served. Spread jam evenly over it.
  5. Pour half the custard over it and place half the chopped nuts, kiwis, strawberries, bananas and pineapple slices and small jelly pieces
  6. Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, fruits and cubed jelly all over again.
  7. Whip together the powdered sugar, whipped cream and the essence.
  8. Decorate with candied cherries.
  9. Chill for about 4-5 hours.