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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Showing posts with label Trifle pudding. Show all posts
Showing posts with label Trifle pudding. Show all posts

Friday, May 10, 2019

TRIFLE PUDDING




CLASSIC ENGLISH 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 beautiful glass dish with the sponge cake forming the bottom layer. The earliest known recipe for “Trifle” was published in a book called "The good housewife's Jewell" by Thomas Dawson. in 1596 in England. The ingredients for this first Trifle Recipe was thick cream flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake. Sixty years later, milk custard was added to the list of ingredients and the custard was poured over alcohol-soaked bread.
A Trifle Pudding is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. These Trifles are known as ‘TIPSY TRIFLES” The Non-alcoholic versions may, instead use fruit juices or soft drinks such as ginger ale, lemonade etc as the liquid is necessary to moisten the cake layers.
Trifle Puddings are often served in Anglo-Indian Homes at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients. 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 that I made for my Granddaughter’s First Holy Communion Lunch

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.



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.

Monday, August 20, 2012

HIDE AND SEEK BANANA TRIFLE PUDDING

A Trifle is a Dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice and whipped cream. These ingredients are usually arranged in layers in a pretty glass bowl. The earliest known recipe for “Trifle” was published in a book called "The good housewife's Jewell" by Thomas Dawson. in 1596 in England. The ingredients for this first Trifle Recipe was thick cream flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake. Sixty years later, milk custard was added to the list of ingredients and the custard was poured over alcohol soaked bread.
A Trifle Pudding is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, egg custard, and the contrast of the cream. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. Non-alcoholic versions may use fruit juices or soft drinks such as ginger ale, lemonade etc instead, as the liquid is necessary to moisten the cake layers.
Trifle Puddings are often served at in Anglo-Indian Homes at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients. One can mix and match in a Trifle and just innovate.

 Here is an easy recipe for HIDE AND SEEK BANANA TRIFLE PUDDING
Serves 6
Ingredients

500 grams sponge cake
20 Hide and Seek Chocolate Biscuits or any other Chocolate Biscuits or Cookies
3 tablespoons sugar
2 cups fresh Cream
½ teaspoon Vanilla essence
2 ripe bananas sliced
8 cherries chopped
Some chopped nuts for garnishing

1  Mix the cream, sugar, and vanilla essence together in a large bowl, and beat till smooth

2. Take a flat bottomed dish and spread a small amount of cream mixture on the bottom of it.  Slice the cake thinly into small pieces and lay them as the bottom layer in the glass dish

3. Spread cream mixture on top of the layer of cake

4. Now arrange the biscuits in rows so that cream layer is covered with biscuits.

5. Spread a layer of the cream mixture on top of Biscuit layer

6. Now spread a layer of the sliced bananas on the Cream Mixture layer

6. Continue layering the cake, biscuit, banana and cream mixture until finished.

6. The last layer should be cream. Smoothen out the top layer of cream using a spatula. Garnish with chopped cherries and nuts. Chill and serve when required