TRIFLE PUDDING!
I like this pudding as i am a sweet lover. This is a very colourful recipe with three different layers. The top is white, the middle is red and the bottom is yellow. This recipe has originated from my mom's mind.
Provided by mubeena sultana
Categories Dessert
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Boil the milk, add custard powder, vanilla essence and sugar.
- Cook for two minutes.
- Leave aside to cool.
- prepare jelly as pre the instructions and leave aside to cool.
- Cut the cake into two parts and set it in the casserole.
- Pour the custard and the jelly over the cake.
- Put it in the fridge for half an hour.
- Then remove it and spread the cream over it.
- Serve chilled!
- Decorate with canned fruits (as per desire).
- Note: The jelly should be in a liquid state in the step no.4
CHOCOLATE PUDDING TRIFLE
Here's an easy dessert that was the result of an "accident" at the bakery one day. Some small chocolate cakes refused to come out of the their pans (someone forgot to grease and flour!). Sad at the thought of throwing out all that delicious cake, Jennifer assembled layers of broken cake, pudding, whipped cream, and chocolate cookie crumbs. The results were fabulous, and many customers come back asking if any more "mistakes" have been made so they can have their terrific trifle!
Provided by Food Network
Categories dessert
Yield Fills a 6-quart bowl about 3/4
Number Of Ingredients 7
Steps:
- Prepare the chocolate cake as recommended above.
- To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
- Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip.
- To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving.
ANGEL FRUIT TRIFLE
A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.
Provided by Lori Kirchner Zwahlen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.1 g, Fat 8.9 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 8.4 g, Sodium 212 mg, Sugar 19 g
SUMMER PUDDING TRIFLES
These cute summer trifles combine two raspberry classics and can be made several hours ahead and kept in the fridge
Provided by Barney Desmazery
Categories Buffet, Dessert, Dinner
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
- Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 617 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.52 milligram of sodium
FRUITY ANGEL FOOD CAKE TRIFLE
From Quick Cooking 2003 Measure the trifle bowl to the cake and if the diameter of the cake is larger than the bowl, trim it to fit or you can cut the cake into cubes. Very pretty presentation. Allow 3 hours to chill before serving.
Provided by HokiesMom
Categories Dessert
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
- Split cake horizontally into thirds.
- Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
- Top with a third of the pudding, third of the whipped topping and a third of the fruit.
- Repeat layers two times.
- Cover and chill for at least 3 hours before serving.
CHRISTMAS PUDDING TRIFLE
Use leftover Christmas pudding to rustle up this speedy and sumptuously creamy trifle with Grand Marnier-steeped oranges
Provided by Caroline Hire - Food writer
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.
- Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over any juices.
- Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.
- Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.
Nutrition Facts : Calories 704 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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4.8/5 (19)Total Time 30 minsCategory DessertsCalories 261 per serving
- Warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. Then add 3 tbsp custard powder to the warm milk. Keep this custard powder paste aside.
- In another bowl, take ½ cup chilled cream. I used amul cream here. You can use whipping cream or a 25% to 50% low fat cream. Add ¼ tsp vanilla extract.
- Now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. Here I used homemade eggless sponge cake.
- Line half a portion of the sponge cubes in a serving bowl. You can also make individual portions of the trifles in bowls or dessert glasses.
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