Happy Deepavali!!
For Day 1 here is a Trifle Pudding for which I used a banana-nutmeg muffin crumbs as a base. It is funny how I came about this recipe. I initially thought to post just the Banana-Nutmeg Muffin for today. But due to unexpected tasty disaster, as I would like to call this, I am posting this pudding instead!
It happened like this. I was on the phone with my sister giving her instructions to bake a yogurt cake. At the same time I was preparing to bake these banana muffins as well. By the time out conversation was over my muffins were out of the oven and when I tasted some crumbs, I realized that I had missed out the most important ingredient, Sugar! So much for giving instructions to my sister!!
Though my kids dipped those sugarless muffins in sugar, strawberry jam and enjoyed those, they had greater fun teasing me. But it didn't feel good to be posting that muffin recipe alone. So to assuage my guilt here is a Trifle pudding which is a combination of my search on the web and my friend, Pooja's inputs.
This pudding has become a raging hit at home as well as at a party I took this to. I agree it is low on sugar and cream but that is just how I made it. Feel free to convert it into a sinful indulgence with loads of whipped cream and ice cream and loads of fruit as well. I wish I had some fruits on hand to make it look and taste better! But well, no regrets on this pudding!!
Ingredients -
For the Banana-Nutmeg Muffins -
All Purpose Flour 1 cup
Whole Wheat Flour 1 cup
Sugar 1/2 cup (I forgot to add this)
Baking Powder 2 tsp
Baking Soda 1/2 tsp
Nutmeg Powder 1/2 tsp
Salt 1/8 tsp
Allspice Powder 1/8 tsp
Buttermilk 1 1/4 cup (approximately)
Mashed Banana approx 1/2 cup (I used a small banana)
Cooking Oil 1/3 cup
For the Custard Filling -
Milk 3 1/2 cups (Divided use)
Custard Powder 1/4 cup
Sugar 1/2 cup
For the Jelly Topping -
Jelly Crystals Raspberry or Cherry flavor 1 pack (I used Gelatin free instant set jelly from the Indian store)
Water 2 cups
Additional Ingredients - Whipped cream, fruits like kiwi, strawberries, cherries etc
Method Of Preparation -
To Bake the Banana-Nutmeg Muffins -
In a mixing bowl, add all the dry ingredients listed in order from flour to Allspice powder.
In a separate bowl, whisk together mashed banana, oil and buttermilk.
Gradually add the flour mixture to the wet ingredients and gently mix to form a slightly thick batter.
Preheat the oven to 375 F and line the muffin pan with cupcake liners.
Scoop out the batter and fill 2/3 of the muffin cups.
Bake for 18-20 min and remove. Let them cool.
To make the Custard Pudding -
Boil 3 1/4 cups of milk in pan. Add sugar and mix until the sugar dissolves.
In a separate bowl, make a smooth mixture with the remaining milk and custard powder.
Gradually mix the custard powder-milk mixture into the boiling milk. Keep stirring until the custard thickens.
Remove from fire and set aside until it cools down to room temperature.
To make the Jelly -
Boil 2 cups of water, remove from fire. Add the jelly crystals and stir until the crystals dissolve.
Set aside for 10 min to cool.
To assemble the Trifle Pudding -
Mash the muffins (I added a little sugar and oil as well - remember they were sugarless muffins to start with!) and pat them onto a greased pan (preferably a glass bake-ware so that the layers would be visible making it a visual treat as well).
Bake it for 15 min and remove. Let it cool on the counter top.
After it cools, layer the custard, cling wrap it and set it in the refrigerator for at least a couple of hours. (Make sure the custard is at room temperature before layering)
After the custard firms up, get the jelly ready and gently spoon it over the custard. Cling wrap it and refrigerate until the jelly firms up as well.
When it is firm, slice the pudding and serve!
Note - A sponge cake can be used as the bottom layer or even cookie crumbs can be used.
Use whipped cream and/or fruits to add more layers to the pudding!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 34.
Preparation Time 30 min for the miffins, 10 min for the custard , 10 min for the jelly 5-6 hrs setting/cooling time
Makes 12 slices
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