Pineapple and Butterscotch Trifle pudding



For the first layer:-

  1. Milk – 3.5 cups+ 1/2 cup; divided
  2. Castor sugar – 1/2 cup
  3. Vanilla custard powder – 4 tbsps.(bit heaping)
  4. Sweetened condensed milk – 2 tbsps.
  5. Thick cream – 1/2 cup
  6. Pineapple tidbits ( Use the canned one) – 1 cup; finely chopped
  7. Vanilla essence – 1/2 tsp.

For the caramel sauce :-

  1. Granulated sugar – 1/2 cup
  2. Boiling water – 1/4 cup
  3. Butter – 25 grams
  4. Thick cream – 1/2 cup
  5. Salt – a pinch

For the second layer:-

Pineapple tidbits (use the canned one) – as needed

For the 3rd layer:-

  1. Pineapple jelly crystals – 1 packet/ 80 grams
  2. Boiling water – 1 cup


  1. Combine 3.5 cups of milk and 1/2 cup  of castor sugar in a medium saucepan & bring the mixture to a scalding point. Mix the custard powder with 1/2 cup of cold milk & add this solution gradually to the scalding milk. Cook on low heat till the mixture thickens and coats the back of your spoon. Transfer the custard to a bowl & cover it with a plastic warp to prevent a skin from forming on the top. Let this cool down to room temperature. Add condensed milk, vanilla essence, cream & the finely chopped pineapple to the cooled custard & mix. Refrigerate this mixture for 2-3 hours.
  2. To make the caramel sauce, heat sugar in a skillet & allow it to melt & change to a golden brown colour. Add the boiling water & cook till the caramel is thick. Add butter & allow it to melt completely. Add the cream & cook further for 2 minutes or till the sauce is sufficiently thick. Switch off heat. Add salt & mix. Let this cool down completely.
  3. To prepare the pineapple jelly, add the jelly crystals to 1 cup of boiling water. Let this mixture cool down completely to room temperature. Place the jelly in your freezer till it is fully set.Cut the jelly into small squares & keep aside.
  4. To assemble the pudding, spread half of the custard in a pudding dish ( I used a 1.4 litre pudding dish). Drizzle half of the caramel sauce over the custard.
  5. Spread the pineapple pieces over the sauce.
  6. Arrange 3/4th of the jelly cubes over the pineapple pieces.
  7. Pour the left over custard over the jelly cubes. Drizzle the entire caramel sauce over the custard & swirl to give a marble effect.
  8. Arrange the left over jelly cubes along the sides of the pudding dish.
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