Trifle Pudding
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
61
Spice
57
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
White Sugar2 cups
Heavy Whipping Cream1 cup
Brandy1 cup
Sherry (dry)38 large
Strawberry2 tbsps
Raspberry PreserveDirections:
1
Combine pudding mix with half and half
2
Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens
3
Stir well occasionally
4
Turn off heat and allow to cool slightly
5
Mix in rum
6
Chill pudding thoroughly
7
Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff
8
Fold into chilled pudding mixture
9
Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top
10
Slice both sponge cakes horizontally into halves
11
Skim crust off top of both layers
12
Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward
13
Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice
14
Spread 1/3 of the chilled pudding mixture over the surface of the cake slice
15
Repeat procedure 2 additional times
16
Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down
17
Sprinkle with remaining brandy-sherry mixture Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff
18
Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon
19
Top each mound with a strawberry
20
Refrigerate at least 2 hours before serving