Recipe: Appetizing Vickys Individual Trifle Puddings

Vickys Individual Trifle Puddings. Combine pudding mix with half and half. Learn how to make Trifle Pudding, a very colourful and easy to make, no bake dessert recipe by chef Kanak. This is very mouthwatering and can be made in.

This traditional English trifle is a layered dessert made with ladyfingers soaked in sherry, fresh berries, vanilla pudding, and fresh whipped cream. The combination of these flavors and textures will blow you away! What a heavenly feeling it is when the perfect duet of fresh, juicy fruits and rich, supple cream touches the palette with the first spoonful. You can cook Vickys Individual Trifle Puddings using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vickys Individual Trifle Puddings

  1. Prepare 3 of Vickys Ladyfingers, recipe below.
  2. You need of diced fruit if required eg peaches, pear.
  3. You need 1 of flavoured jelly/jello (makes 570mls), see my vegan recipe attached below.
  4. Prepare 1 of whole recipe of Vickys Custard (makes 570mls), linked below.
  5. Prepare 1 of Vickys Cashew Cream recipe, doubled, or my whipped coconut cream, see below.
  6. You need of sprinkles for decoration.

This dessert provides the perfect finish to a candlelight dinner as well as a family get together and leaves you accumulating many, many. Trifles are delicious and easy to make. They are gorgeous and the variations are as endless as your To make a trifle you need one cake, preferably a ruined cake, because rescuing a cake disaster and I usually have the ingredients on hand to make pudding or custard. You can rapidly cool the pudding.

Vickys Individual Trifle Puddings instructions

  1. Break off pieces of cake/ladyfingers and evenly divide between bowls to layer on the bottom of each. If using fruit put some in with the cake
  2. Make up the jelly as the packet directs with hot water and pour evenly over the cake in each bowl. You can add some sherry, rum or brandy if you aren't serving children, just replace some of the water with the alcohol. Let set in the fridge
  3. While the jelly sets, start making the custard.
  4. Birds brand in the UK is free from so you can use it to packet direction but change the milk for coconut (or soy) milk. Other milks won't stay thick when refrigerated so the cream won't sit on top. Otherwise, see my custard recipe
  5. While the custard cools make the cream. You can whip up chilled full fat coconut milk if you can't tolerate cashews, see Vickys Coconut Cream recipe
  6. I like the contrast of both as using coconut cream & coconut custard makes the whole dish quite coconutty obviously. I use vanilla extract to taste in the cashew cream plus a little powdered sugar to stiffen it up and I like to use almond extract in the custard to take the coconut edge off.
  7. When the custard is cool enough divide it evenly between the bowls on top of the jelly layer. Let it chill in the fridge for 15 minutes to firm a bit.
  8. Top with the cream.
  9. Decorate the top with sprinkles or thinly sliced fruit. You can pipe coconut cream to make pretty embellishments but the cashew cream won't be quite thick enough. Chill until serving.
  10. Depending on the size of bowls used you should get between 6 – 8 individual servings. As you can see I had 6 small bowls for the kids plus probably another 3 servings in a larger bowl as I had no more small! I also discovered I no longer have a pretty trifle bowl…..

Read about company and get contact details From wedding and corporate bulk orders to an exquisitely designed individual bar of chocolate just for you – we do it all. These Trifle Puddings are layers of light cake with delicious fillings and are available in Chocolate based and fruity delight flavors like Strawberry, Orange Praline and Kiwi. These products areavailable at a reasonable price. How to Make a Sinful Fruit Trifle, the Showstopper Dessert. The English trifle made its way to India during the colonial rule and has remained a favourite ever since.

Author: chef

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