Eggless Trifle Pudding in a Jar

Who doesn’t like to dig into a light and refreshing trifle pudding? This eggless trifle pudding recipe has it all from scratch.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

A light eggless sponge that is fairly easy to make is combined with an eggless custard and fruit in jars. Serving up dessert jars really makes for interesting presentation.

I have also used a square bowl to set half of the pudding in. The elements for this dessert can be made ahead and assembled a day or two later. It needs to set in the fridge for at least an hour before serving for best results.

Click the link below for the video recipe:

Eggless Trifle Pudding Recipe               Serves 6 to 8

Ingredients:

For the custard:

Full fat milk – 500ml

Custard powder (vanilla) – as per packet instructions

Castor sugar - as per packet instructions

For the eggless sponge:

Dry ingredients

All purpose flour – 1 cup

Baking powder – 1 tsp

Baking soda – ½  tsp

Salt – a pinch

Wet ingredients

Instant Butter milk – (Milk  ½ cup + Vinegar  1 tsp)

Condensed milk – ½ cup

Vegetable oil – ¼ cup

Castor sugar – 3 tblsp

Vanilla essence – 1 tsp

Vanilla flavoured milk – ½ cup

Chopped fruit, berries, nuts  - as per your choice

Whipped sweetened cream – for decorating

Method:

1.    For the custard: Pour the cold or room temperature milk into a saucepan. Pour out ½ cup from it. Add in the custard powder to the ½ cup of milk, mix well and keep aside.

2.    Put the saucepan on low heat. Add in the sugar and stir till dissolved completely. Pour in the custard powder milk mix and cook stirring continuously till it comes to just the boil.

3.    Cover the surface with a cling film and let it cool down.

4.    For the eggless sponge: Mix the dry ingredients (except sugar) and keep aside.

5.    Combine the milk and vinegar to get buttermilk.

6.    In a large bowl, add in the condensed milk, oil, sugar and vanilla essence. Beat to a smooth paste. Add in the dry mix in 3 parts alternating with the buttermilk. Combine by folding lightly. DO not beat the batter.

7.    Pour in a prepared tin (6”x8”) and bake at 160° to 170° for 25 mins or till a skewer inserted comes out clean.

8.    Cool on a wire rack. Slice into half and cut out discs using a cookie cutter to fit the jar.

9.    Place a sponge disc at the bottom of the jar. Drizzle with milk. Pour in a layer of custard. Arrange fruit pieces. Repeat with the cake and custard. Decorate with whipped cream. Set in the fridge for at least an hour.

10. Serve chilled.

© Rinki’s Kitchen