Cooking with B.J

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Custard Trifle Pudding


-2 Ltrs. Milk
-Crushed almonds For garnishing
-1 1/2 cups Sugar
-3-5 Cardamum (Ilaychi)
-2 Tbsp Corn Flour

Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside. Drain pineapple and cherry syrup from tins.

Divide sponge cake into top and bottom halves. Drench the bottom part with half the sugar syrup from tins. Now, pour half the custard over it and place half of the chopped nuts, cherries, pineapple slices and small jello pieces.

Now, gently place the other half of the cake and pour the remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jello all over again. If desired, also add whipped cream. Keep in fridge till serving time.