The final layer was a thick sprinkling of ghee-roasted coarsely chopped cashew nuts! I always wished there were more nuts in between the layers. Traditionally, we used store-bought vanilla cake and glucose biscuits with apple and bananas being the main fruits. We used to especially love the texture of soaked biscuits in the chilled pudding. My mother who stays with me confirmed this and was eagerly waiting for me to make this! Our idea of dessert was mostly ice cream and store bought cake.īut I know for a fact that this custard trifle pudding was a favorite of my parents as they used to enjoy and ask for more servings when it was being presented as a finale dessert at my Aunt’s house during Rotary dinners that they used to have in their house. In earlier days (I am talking about the 70s), we did not have much of a concept of dessert it was mostly Indian sweets made and enjoyed during Diwali, birthdays etc. As far as I can remember, both my parents used to love custard pudding with lots of fruits, biscuits and cake in between. Now loved the world over, this dessert has a myriad of variations in each family! The version I am sharing today is a classic in our family without any jelly, whipped cream or soaking of cake.Įvery month, our group ( HealthyWellthy Cuisines), gets together and shares recipes based on different themes.
Trifles are a totally British classic dessert with layers of custard, cake soaked in syrup (or fruit juice or sherry), fruits, jam or jelly and crowned with a thick layer of whipped cream.
Fruit Custard Trifle Pudding is a scrumptious and decadent no-bake dessert with layers of creamy custard, fruits, crunchy biscuits or cookies and luscious cake! As this can be made ahead of time, it is a perfect show stopper dessert that can be served at any party!
0 kommentar(er)
