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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, May 31, 2013

MANGO AND BANANA TRIFLE PUDDING




MANGO AND BANANA TRIFLE PUDDING
A Trifle is a dessert dish invariably made from thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream.  These ingredients are usually arranged in layers in a beauitful glass dish with the sponge cake forming the bottom layer.
Some trifles contain a small amount of alcohol such as port or Madeira wine or sweet sherry. The Non-alcoholic versions use sweet juices instead, as the liquid is necessary to moisten the sponge cake layer.
However, one could mix and match and make a trifle using ingredients that are readily available at home. A trifle is often used for decoration as well as taste, incorporating the brightly layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream.

With the Mango Season in Full Swing in India at the moment, I’ve decided to share the recipe for this easy and scrumptious Mango and Banana Trifle Pudding. I’ve used just 6 easily available Ingredients namely Sponge cake, Mangoes, Bananas, Fresh Cream, Mango Juice and Sugar to make this mouth watering Dessert.  

RECIPE FOR MANGO AND BANANA TRIFLE PUDDING
Serves 6    
Ingredients

500 grams Sponge Cake (available at any bakery)
2 cups of chopped ripe Mango pieces (if fresh mangoes are not available use Tinned mangoes)
2 ripe bananas cut into slices
4 tablespoons sugar
250 grams Cream
1 cup of either fresh or canned Mango juice

Whip the fresh cream to soft peaks consistency.
Slice the cake horizontally into 2 layers. Using a sharp knife, cut the cake to fit the bowl in which the pudding is to be set.
Place a layer of cake in the glass bowl. Sprinkle the mango juice on the cake layer. Next arrange a layer of sliced bananas over this and top it with a layer of fresh cream. Top this layer with a layer of chopped mangoes and then top this Mango layer with a layer of Fresh cream.  Repeat as before with the remaining cake, fruit and cream. Chill and serve when required.

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