Saturday, January 31, 2009

Trifle Pudding

Trifle is made from thick custard, fruit, sponge cake, fruit juice and jelly (gelatin), and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.

For Custard:
  • 1 ½ liters full cream milk
  • 5 to 6 tbsp custard powder (vanilla flavor)
  • ¾ cup sugar

Other Ingredients:
  • 1 packet - raspberry jelly
  • 1 pineapple slice tin (small one)
  • 1 pound sponge cake
  • 2 banana chopped
  • 2 fresh apples chopped
  • 1 cup fresh grapes
  • few cherries chopped or orange peel for decoration
  • 1 cup fresh cream

For Custard:

  • Boil the milk on a medium flame.
  • After 2-3 boils, add sugar and mix well.
  • Boil for few more minutes till the sugar dissolves.
  • Dissolve the custard powder in ½-cup cold milk and gradually add it to the boiling milk, stirring continuously with another hand to avoid lumps.
  • Boil until you get a thick pouring consistency.
  • Cool completely and refrigerate it for 3-4 hours.

For Trifle Pudding:
  • Make the jelly as per the instructions on the packet and keep to set in the refrigerator.
  • Make the custard in advance and refrigerate it.
  • Drain the syrup from the pineapple slices and keep aside. Chop the pineapple slices into small pieces.
  • Moisten the cake with some pineapple syrup.
  • Take a glass dish and cover the base with moistened cake. Cut horizontally the cake if it is thick before layering.
  • Evenly pour some custard on the cake until the cake is well covered.
  • Arrange a layer of all the chopped fruits on it.
  • Whip up the sweetened cream and spread it all over the fruit layer.
  • Arrange the jelly decorate with some nuts, cherries, pineapple slices.
  • Refrigerate for 3-4 hours.
  • Serve Trifle Pudding chilled.

Some trifles contain a small amount of alcohol such Port Wine, or, most commonly, sweet Sherry or Madeira Wine. Non-alcoholic versions use fruit juice instead, as the liquid is necessary to moisten the cake.

Do You Know?
  • Probably one of the most controversial and emotional food topics is that of sugar. Mention the word 'sugar' and you will get the most amazing reactions.
  • Some people regard sugar as poison, vastly fattening, totally forbidden and altogether a bad, bad food.
  • Let's have a look at the myth propagated about sugar that ‘Sugar is fattening’.
  • Sugar is a carbohydrate and, like all carbohydrates, it is low in energy when compared to other macronutrients like fat.
  • Sugar and other carbohydrates contain 4cal or 16kJ of energy per gram, while fat contains 9cal or 37kJ per gram. For every gram of fat you eat, you will ingest more than twice as much energy as when you eat a gram of sugar or carbohydrate.
  • If eaten in moderation and not in combination with fats (e.g. cakes, tarts, pastries etc.), then sugar, added to beverages and used to sweeten bland foods, like porridges, is not fattening.
  • Top athletes, who need large amounts of readily available energy to fuel their activity, use considerable amounts of sugar and sweetened foods to ensure that they can keep going. Most of them are as thin as rakes.
  • Therefore, you can certainly eat sugar as part of a balanced, low-fat diet to make cereals and grains more palatable, and as a source of energy if you are very active.

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