Merry X’mas to All – Trifle Pudding & 2 egg cake

Trifle pudding:-



  1. Sponge cake / Butter cake – 500 grams ( I used 2 egg cake)
  2. Mixed fruit jam – 4 tbsps.
  3. Tropical fruit cocktail in light syrup – one 235 grams can
  4. Green’s mixed fruit jelly powder – one packet
  5. Milk – 3 cups
  6. Custard powder – 3 heaping tbsps.
  7. Vanilla essence – 1/2 tsp
  8. Fresh cream – 1/4 cup
  9. Sugar – 1/2 cup


  1. To make the jelly bring 1 cup of water to a boil & add the jelly powder to it. Mix well till the contents completely dissolves & remove from heat. Add 1/2 cup of cold water & mix. Chill for 2 hours/ till set.
  2. To make the custard mix the custard powder with a little milk to make a smooth paste. Add sugar to 3 cups of milk & bring to a boil. Reduce heat & add the custard mixture to it while stirring continuosly. Remove from heat when the custard thickens. Let cool to room temperature. Add vanilla essence, cream & mix.
  3. Cut the cake into square/rectangular pieces & arrange these as the first layer in a big rectangular pudding dish with the brown side up. Apply jam on the cake pieces. Pour half of the cocktail syrup on the first layer & place half of the chopped fruits on the cake pieces.
  4. Pour half of the prepared custard over the fruits. Repeat this arrangement of cake layer, fruits & custard. Finally garnish with the set jelly. Refrigerate for 8 hours before serving.

For the 2 egg cake:-

  1. Preheat the oven to 180C.
  2. Sift together 11/2 cups of flour, 1/2 tsp of salt & 2 tsp of baking powder.
  3. Cream together 75 grams of butter & 1 cup of granulated sugar with your mixer.
  4. Add 2 eggs one by one, beating well after each addition.
  5. Add 1 tsp of vanilla essence & mix.
  6. Add the sifted flour mixture alternated with 1/2 cup of milk, beginning & ending with the flour.
  7. Pour the batter into the prepared cake tin & bake at 180C for 25 – 35 minutes/ till a skewer inserted into the center of the cake comes out clean.
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