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

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
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Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Sunday, September 20, 2020

TRIFLE PUDDING

 

TRIFLE PUDDING


Puddings are often served in Anglo-Indian Homes as a Dessert. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients you have at home. One can mix and match in a Trifle and just innovate. The contents of a trifle can be varied according to one’s choice. Here is a step by step Recipe for a simple Trifle. 

Ingredients

300 grams sponge cake 

4 tablespoons mixed fruit jam 

1 large tin of canned mixed fruit or 2 cups of chopped fresh fruit of your choice

1 cup prepared jelly

500 ml fresh cream 

500 ml whipped cream 

1 cup prepared custard 


1. Whip the fresh cream and whipped cream separately to soft peaks consistency 

2. Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice or any other fruit juice). Divide the fruit into 3 portions 

3. Using a sharp knife, slice the cake horizontally into a layer so that it fits the bottom of the bowl in which the pudding is to be set. 

4. Spread the layer of cake liberally with jam. 

5. Place the cake layer in the glass bowl and soak with the fruit syrup Press down firmly down. 

6. Now spread a layer of the fruit over the soaked sponge cake layer. 

7.Top this layer with one portion of the fresh Cream. 

8. Repeat a second layer of the fruit.

9. Top this fruit layer with the custard

10. Repeat a third layer of fruit 

10. Now spread a layer of whipped cream using a spatula. 

11. Garnish with cubes of jelly, cut fresh fruit, cherries, walnuts etc.

Chill and serve when required.