Wednesday, March 5, 2014

Bringing Good Old Memories - Trifle Pudding



Beauty Dessert - Trifle Pudding

I love this pudding, it brings back lot of childhood memories. My mom makes this pudding for all our birthdays and we look forward to this every year and never gets fed up of it.

Now I am so happy that I am teaching this favourite pudding of mine  :-)

So let's go ahead with the pudding.

INGREDIENTS:
Angel Food Cake (Recipe is given below)
Vanilla Custard (you many require 2 cups of custard)
2 and-half cup cream
2 tablespoons dark rum
3 tablespoons white sugar
2 cups heavy whipping cream
1/4 cup brandy
1/4 cup dry sherry
20 large strawberries
2 tablespoons strawberry preserves

METHOD
Cook custard mix in low heat for 10 minutes or until mixture comes to a boil . Stir well and turn off the heat and allow to cool slightly. 

Mix in rum and chill the custard. 

Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled Custard mixture.

Using a brush, coat a deep, 10" diameter bowl, with strawberry preserves up to within 1 inch of top.

Slice the Angel cake cakes horizontally into halves. Place top slice, crust side up in bottom of  preserves-coated bowl, curving outer edge of layer upward. 

Combine brandy and sherry, and sprinkle 2 tablespoons over the  cake slice. 

Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat the process on each layer.

Top it with arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture

Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl with the piping bag. Top each mound with a strawberry. 

Refrigerate at least 2 hours before serving.

Angel food Cake
Flour 1 Cup
Vanilla essence 1 tsp
Powdered Sugar 1 Cup
Baking powder 1 Tsp
Milk              ¼ Cup
Butter 1 Cup
Egg White         2 
Method
Preheat the oven to 160 degree
Mix flour and baking powder and sieve it thrice.
Combine butter and powdered sugar till it become creamy
Then add the egg whites into this and beat well.
Alternately, add flour and milk(beginning and ending with flour) into egg and white and mix it using spatula.
Finally mix the vanilla essence, pour the batter into a greased pan and bake it for 40 mts at 160 degree.


Enjoy the pudding chilled. 

Get in touch with me if you need any further assistance with the process.

Cheers
Marina

5 comments:

Preethi Pinto said...

What 'heavy whipping cream' do u use?

Marina Charles said...

Hi Preethi, I used Tropolite whipping cream.

Anonymous said...

Where can one get this whipping cream.... Is it soya based

Marina Charles said...

Yes, it is non dairy whipping cream, available at Lakshica Traders, CMH Road Bangalore and General Food additives Bangalore

Roopa Thimmaiah said...

Where do we get the strawberry preserves?