Friday, August 23, 2013

Red Currant Trifle Pudding

IMG_2205 Red Currant IMG_2196

Yield - 2 servings


1. Red currants - 1/2 pint
2. Berries (your choice) - 1/2 pint (I used blackberries for this recipe)
3. Angel food cake - 2 cups, cut up into small pieces (homemade or store bought)
4. Vanilla pudding - 1 cup
5. Sliced almonds - 1/4 cup

Red currant sauce Preparation:

Boil red currants with 2- 3 tbsp sugar in heavy bottom saucepan over medium heat to form a thick sauce. This would take 5 - 10 minutes. Keep aside.

Vanilla pudding Preparation: 

Milk - 1 cup
Cornstarch - 1 tbsp
Vanilla extract - 1 tsp
Sugar - 2 tbsp

1. Combine milk, cornstarch and sugar in a heavy bottom pan. Heat the milk mixture over medium-high heat stirring continuously. Make sure there are no lumps from the cornstarch.
2. When it begins to thicken add the vanilla extract, mix well for 2-3 more minutes and remove from heat.
3. The pudding will thicken as it cools down.

Assembling the pudding: 

1. In a glass bowl or a trifle bowl, layer the cake pieces, followed by vanilla pudding, red currant sauce and berries. Repeat the layers.
2. Add some sliced almonds for some crunch.
3. Chill for 4 hrs before serving.

Enjoy! :D


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