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Triffle Pudding

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Number of Votes 11
Number of times Viewed 24140
Comments 15
Rating 3.5/5.0
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Cold    

Triffle Pudding recipe by Mariam at
A very colourful rpudding made with layers of fruits, cake and jelly etc.

1 round 8" pound cake
1 JELLO packet of your choice of flavor
1 cup orangeClick to find more about orange juice or your favorite fruit juice/cocktail
4 tbsp custard powder
8 cups of milk
4 tbsp sugar
1 cup of whipped cream (I use Cool Whip)
1 tsp vanilla essence
2 tsp powdered sugar
1 tablespoon chopped nuts(almondsClick to find more about almonds, walnuts, etc)
2 cups of chopped fresh or tinned fruit (appleClick to find more about apple, bananaClick to find more about banana,
papaya, orangeClick to find more about orange, watermelon, strawberry, peaches, etc.)
6-8 candied cherries for decorating

Take a deep glass dish.
Put the pound cake in the dish and gently pour the fruit juice over it till the
cakeis completely soaked.
Let it sit for about 30 minutes in the fridge.
Prepare the JELLO as per the directions on the packet.
Spoon the jello over the cake before it sets (i.e as soon as you add the cold
water to it)
Leave this in the fridge to set for about one hour.
The jello will not be completely done yet.
Meanwhile prepare custard by boiling the milk, adding the custard powder
dissolved in a little milk and then adding sugar. Stir continously.
The custard is ready when the whole mixture thickens.
Take it off the heat and let it cool to room temperature.
Divide the custard into 2 equal parts.
To one part add all the fresh vegetables and mix well.
Take the glass dish from the fridge and first spoon over the plain custard
layer over it.
Then spread the fruit custard over it.
Sprinkle the chopped nuts.
Whip together the powdered sugar, whipped cream and the essence.
Spoon this over the custard and nuts.
Decorate with candied cherries.
Chill for about 4-5 hours.
The jello will now be completely set.
Cut into slices and serve as dessert.

Comments & Reviews

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There are 15 comment(s) for this recipe.
by Anonymous 4/5 Stars
Can you freeze it instead of refrigderating it for 45 hours?

Fri Oct 05, 2012

by Anonymous No Rating
thanx alot but little bit tough method

Tue Jan 10, 2012

by Anonymous 5/5 Stars
how long does this dish really take to be made

Sat Nov 06, 2010

by Anonymous No Rating
why are there veg was veg in the ingredients?= D

Sun Aug 15, 2010

by Anonymous No Rating

Fri Aug 06, 2010

by Anonymous 5/5 Stars

Fri Aug 06, 2010

by Anonymous No Rating
jello is jelly !! ordinary custard jelly!, vegies is a typo instead of fruits , use common sense and yes jelly needs to be prepared first !! GOSH!!!

Sat May 29, 2010

by Anonymous No Rating

Sun Mar 14, 2010

by Anonymous 5/5 Stars
I want to know This JELLO means custrad jelly like strawberry jelly etc.

Wed Mar 03, 2010

by Anonymous No Rating
does the jello need to be put in the fridge to be prepared ,,complety ,,before putting it on the cake...or should it be in liquid form

Fri Feb 19, 2010

by Khalid No Rating
From where did the vegetables come in? You want to chill this for 45 HOURS? When do we eat it then?

Sat Jan 30, 2010

by Anonymous 5/5 Stars
this was the hardest thing i ever had to make.. but there was a big typo!!!

Sun Jan 03, 2010

by Anonymous 5/5 Stars
good recipe except for ''add fresh vegetables,'' hilarious!!

Wed Dec 02, 2009

by Anonymous No Rating
add fresh vegetables???....????.....

Sun Nov 15, 2009

by Anonymous 5/5 Stars
There is a typo in here, it should be fruits instead of fresh vegetables.

Fri Sep 18, 2009

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