Fruit Custard Trifle Pudding is a scrumptious and decadent no-bake dessert with layers of creamy custard, fruits, crunchy biscuits or cookies and luscious cake! As this can be made ahead of time, it is a perfect show stopper dessert that can be served at any party!
Trifles are a totally British classic dessert with layers of custard, cake soaked in syrup (or fruit juice or sherry), fruits, jam or jelly and crowned with a thick layer of whipped cream. Now loved the world over, this dessert has a myriad of variations in each family! The version I am sharing today is a classic in our family without any jelly, whipped cream or soaking of cake.
Every month, our group (HealthyWellthy Cuisines), gets together and shares recipes based on different themes. This time it was “Parents’ Special”. As far as I can remember, both my parents used to love custard pudding with lots of fruits, biscuits and cake in between. So, custard pudding it was!
In earlier days (I am talking about the 70s), we did not have much of a concept of dessert; it was mostly Indian sweets made and enjoyed during Diwali, birthdays etc. Our idea of dessert was mostly ice cream and store bought cake.
But I know for a fact that this custard trifle pudding was a favorite of my parents as they used to enjoy and ask for more servings when it was being presented as a finale dessert at my Aunt’s house during Rotary dinners that they used to have in their house. My mother who stays with me confirmed this and was eagerly waiting for me to make this!
We used to especially love the texture of soaked biscuits in the chilled pudding. Traditionally, we used store-bought vanilla cake and glucose biscuits with apple and bananas being the main fruits.
The final layer was a thick sprinkling of ghee-roasted coarsely chopped cashew nuts! I always wished there were more nuts in between the layers. This time, I was out of cashew, so I decided to use some slivered almonds I had and yes, I have sprinkled some in between layers!
Just layer vanilla flavored custard (homemade from scratch or use a custard mix) with chopped fruits, biscuits/cookies and cake. I had just made two pineapple fruitcakes for Christmas, so instead of baking a plain cake again, I decided to use these in my trifle.
Chill for at least 4 to 6 hours and serve.
For more no-bake desserts, try:
- 3 cups milk
- ½ cup sugar (adjust according to taste)
- 7 to 8 tsp vanilla custard powder (depending upon how thick you want your custard)
- Pineapple fruitcake ( or any sponge or yellow cake), cut up into rough pieces
- Biscuits or cookies broken into pieces (I have used Glucose biscuits)
- 3 to 4 bananas, peeled and chopped
- 1 large apple, peeled and chopped
- ½ cup slivered almonds/cashew nuts, roasted in 2 tsp of ghee/clarified butter
- Few maraschino cherries, cut up for garnishing (optional)
- Mix custard powder into ¼ cup of room temperature milk and keep aside.
- Bring the rest of the milk to a boil and add sugar.
- Mix well to dissolve the sugar and then slowly stir in the custard powder mixture into the boiling milk, stirring continuously (this prevents the custard from forming lumps). Make sure the mixture does not burn at the bottom of the pan.
- Keep stirring until it thickens and bubbles. Remove from heat and let cool. Keep stirring in between to avoid a film forming at the top of the custard.
- Peel and chop apples and bananas into small pieces.
- Roast the nuts in some ghee until light golden. Remove and let cool.
- In a large deep serving bowl, start layering the custard at the bottom of the dish evenly.
- Spread bits of biscuits or cookies over the custard layer to distribute evenly.
- Top with another layer of custard and then continue with the first layer of fruit (either apples or bananas).
- At this stage you can spread some roasted nuts for additional crunch and texture in the pudding.
- Spread more custard over the fruits and then layer some cake pieces over it.
- Continue with the same process until the final layer is custard and you have used up all the fruits, biscuits and cake.
- Sprinkle a final layer of roasted nuts evenly over the custard and dot with cherries (more for eye appeal and color).
- Cover the bowl with cling wrap or plastic wrap and chill in the refrigerator for at least 4 to 6 hours.
The amount of custard, fruits, cake or cookies depends upon which one you prefer more.
This scrumptious dessert can be layered in individual serving tall glasses or dessert bowls.
Use any other fruits like mango, chikoo or even dry fruits like dates, figs, raisins etc.