Fruit and Jelly Cake
by Tarla Dalal
Added to 129 cookbooks
This recipe has been viewed 18060 times
A delicious, colourful, three-layer pudding. Can be prepared a day ahead.
- Drain the syrup from the pineapple can and keep aside.
- Dissolve the jelly in 2 teacups of boiling water.
- Cool a little and add 1 teacup of the pineapple syrup.
- Rinse a mould - size 250 mm. x 125 mm. or 200 mm.x 200 mm. (10"x5" or 8"x 8") - with cold water.
- Pour half the jelly into the mould arrange the pineapple slices and put to set in the refrigeratior.
- Mix the custard powder in 1/2 teacup of cold milk. Boil the rest of the milk with the sugar. When the milk starts boiling,add the custard powder, cook for 1 minute and cool.
- Beat the cream and powdered sugar.
- Mix the cream, custard and vanilla essence and spread this mixture over the set jelly. Put to set again in the refrigerator for 3 minutes.
- Sprinkle the crushed Marie biscuits over the custard and immediately. Pour the rest of the jelly.
- Put to set again in the refrigerator.
- When set, dip the mould in hot water for a few seconds and turn upside down on a plate.
- Cut into pieces and serve.
- This pudding sets faster if you set in the freezer compartment of a refrigerator.
- Once set, do not forget to remove from the freezer compartment to the lower shelf of the refrigerator; otherwise, the pudding will be very hard.
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