Fruit Trifle

One of my all time favourite desserts has to be the ubiquitous trifle. It is found on the menus of every single club that I have been to. I think it is one better legacies of the British Raj. As children, whenever we went to the club for a meal, it was always a trifle pudding that completed the outing. I am sure many of you out there will know exactly what I am talking about. It is with a lot fond memories that I decided to post about this wondeful dessert.

Though each chef has his or her own recipe, the basics are the same. One of the easiest desserts to make, it is more a matter of assembly rather than acutal cooking/baking. With simple easy to get ingredients, making this dessert is a real breeze.
A trifle is just varying layers of fruit, custards, cake, cream and jelly.



Ingredients:

Cake crumbs 250 grams ( You can use leftover cake slices, crumbs, whatever takes your fancy)
Custard powder- 2 tablespoons
Milk - 200 ml
Sugar - 3 tablespoons
Jelly - one packet of any flavor ( strawbery, raspberry being most preferred)
Water 200 ml
Jam - a couple of tablespoons
assorted fruit diced into bits
1/4 cup of fruit juice
Sweetened whipped cream - 200 ml

Method:
Make the custard :
Mix the custard powder in a tablespoon of cold milk. Heat the remaining milk till boiling. Mix the custard powder mixture into the boiling milk and stir briskly. Make sure there are no lumps. It also burns very easily so ensure that you are stirring all the time till it thickens. Add the sugar and mix well till sugar dissolves. Leave to cool down.
Make the jelly by heating the water till boiling and pour in the jelly crystals. Leave aside till set.
Take a decorative glass bowl. Press the cake crumbs into the base tightly.
Pour the juice over it evenly and soak it well.
Put the jam over this in a thin layer.
Place the fruit on top and spoon in the jelly in between.
Pour the cold custard over. Top up with the whipped cream.
Leave for a few hours in the refrigerator till all the flavors meld well together.

Serve cold and enjoy.