Fruit And Jelly Cake
|Canned pineapple slices||450 Gram|
|Raspberry jelly||100 Gram|
|Custard powder||2 Tablespoon|
|Vanilla essence||1⁄2 Teaspoon|
|Cream||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 1⁄2 Tablespoon|
|Crushed marie biscuits||8|
1. Drain the syrup from the pineapple can and keep aside.
2. Dissolve the jelly in 2 teacups of boiling water.
3. Cool a little and add 1 teacup of the pineapple syrup.
4. Rinse a mould â€” size 250 mm.x125 mm. or 200 mm.x200 mm. (10"x5" or 8"x8")â€” with cold water.
5. Pour half the jelly into the mould, arrange the pineapple slices and put to set in the refrigerator.
6. 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.
7. Beat the cream and powdered sugar.
8. 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.
9. Sprinkle the crushed Marie biscuits over the custard and immediately pour the rest of the jelly.
10. Put to set again in the refrigerator.
11. When set, dip the mould in hot water for a few seconds and turn upside down
on a plate.
Cut into pieces and serve.
Note: 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.