BREAD TRIFLE
Learnt it from mom! The more you have of this, the more you want to have more n more n more of it!! Its out of this world!!! Must try!! Its easy and yummy!! Also, its vegetarian!!
Provided by Charishma_Ramchanda
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the edges of the bread slices evenly.
- Wash, peel and cut the apples into small pieces.
- In a small pan, dissolve half cup of sugar in half cup of water.
- When it starts boling, add the apples and boil for 3 minutes.
- Filter the boiled apple water and set aside.
- Cut the bananas and pineapples into small pieces.
- Add the custard powder to half a cup of milk.
- Dissolve thoroughly.
- Boil the rest of the milk and add the made custard powder mixture to the boiled milk.
- Remove from heat.
- Add 2 tbsp.
- of sugar and mix evenly.
- Add a little warm water to the jam and spread it over the bread slices.
- In a pudding bowl, arrange 2-3 bread slices at the base.
- Sprinkle a little sugar water over the slices.
- Now, arrange the apple, pineapple and banana pieces over the bread slices.
- Add little cream and custard and spread it evenly.
- Again arrange the bread slices and repeat with the fruit mixture and cream-custard mixture.
- Alternate this repeatedly and top it with the bread slices.
- Spread out the rest of the cream and top the pudding with grapes and cherries.
- Refrigerate for an hour.
- Serve chilled!
JELLY & CUSTARD TRIFLE SQUARES
Create this retro jelly and custard trifle using cheat's ingredients. It's a completely make-ahead dessert, so ideal for a stress-free get together
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you're using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.
- Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.
- Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.
- Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve.
Nutrition Facts : Calories 380 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BANANA NUT BREAD TRIFLE
Leftover banana bread? Few leftover muffins? Other than frying slices in a buttered saute' pan, this is another great way to use em up.
Provided by 2Bleu
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pudding and pie filling according to package directions using the 2 cups of milk.
- Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
- Cover and refrigerate until serving time, but no longer than 24 hours.
Nutrition Facts : Calories 177.8, Fat 6.8, SaturatedFat 5.3, Cholesterol 7.3, Sodium 66, Carbohydrate 26.3, Fiber 1.5, Sugar 20.2, Protein 4.5
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