Custard crib trifle pudding


An easy, yet rich dessert of a four layer trifle pudding that includes a wine gelly, custard with fruits, biscuits and whipped cream. Enchanté!


150ml grape wine

1 sheet gelatine + water to soak (if no sheet gelatine,use 5gm powdered gelatine soaked in 1½ tbsp water)

3-4 biscuits

1 bowl tin fruits or fresh cut fruits

2 tbsp custard powder

½ tbsp water

250gm milk

70gm sugar

100gm whipping cream

Cinnamon powder, dried cherry for topping


To make the first base layer of pudding, start simmering the grape wine

Meanwhile, soak the sheet gelatine in water for a minute and squeeze out the excess water

Add the soaked gelatine into the simmering grape wine and mix well until the gelatine has completely dissolved into the mixture

Pour this mixture into the moulds and refrigerate for half an hour or so until it sets

Now, to form the second layer, place the broken biscuit pieces on top of the set wine jelly (lightly crumble the biscuits if you like it that way)

For the third layer, bring the milk and sugar to a boil

Mix the custard powder with 1 ½ tbsp water and add it to the boiling milk mixture, all the while continuously stirring the same, until it thickens

Remove from heat and mix in the tin fruits to this mixture and pour the same on top of the biscuit layer and refrigerate if needed for ½ an hour

Now, for the final layer, whip up the whipping cream using a beater until stiff and pipe it on top of the fruit custard layer

Top the trifle with a dash of cinnamon and cherries to finish up. Refrigerate and serve

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