Trifle Pudding (Part two)

Part one of the Trifle Pudding was shared here by me

http://m-n-mcook.blogspot.ae/2011/06/trifle-pudding.html

This time around, I added a few ingredients and that really altered the taste. Let me now share the new recipe with you guys :)

Ingredients:

Sponge cake and a few teaspoons of fruit juice to moisten it.
Milk chocolate bar (any brand - I used Cadbury)
Sliced bananas
Half a tin of Nestle condensed milk (1 tin is usually 390g)
Half a cup of vanilla custard
A few tablespoons of nutella
A small tin of nestle cream
Peach slices (fresh or canned) - I used the canned ones and they were really yum

Method:

I used a deep dish glass casserole dish to create the pudding in, because it is just perfect. So first, start off by slicing the sponge cake in 3 medium-thick layers. Moisten the layers of sponge with a few teaspoons of fruit juice.  On the bottom layer, melt small pieces of the milk chocolate and place gently at the bottom of your deep dish glass casserole. Now pour condensed milk thinly over this and arrange the banana slices over the condensed milk. Now spread Nutella on the other 2 layers of sponge cake. Place one layer over the banana slices and cover with vanilla custard. Place the other layer of nutella sponge (prepared in the step before) and cover with Nestle cream. Now arrange the peach slices over it to garnish the dessert.

                   

The most important part is this dessert needs to be prepared at least 24 hours in advance so that the layers can set together and that's what makes it really tasty :)

Upside down mango cake

Ingredients
Sliced ripe mango- 2cups
Lemon juice- 1tbsp
Butter- 1tbsp
Brown sugar- ⅓ cup

For the cake:
Milk- 1 cup or 250ml
Granulated sugar- ¾ cup
All purpose flour- 1-1/2 cup
Custard powder- ½ cup
Baking powder- 2tsp
Baking soda- ¼tsp
Vanilla extract- 1tsp
Butter- ½ cup

Instructions:
Pour lemon juice over the mango slices and let them stand for 15min. Melt butter in an 8″ cake pan and add the brown sugar. Cover with mango slices and set aside.

For the cake, Sift the flour along with the baking powder and baking soda and keep aside. Heat milk in a pan and add the sugar. Stir until the sugar is completely dissolved and set aside to cool. Once the milk has reached room temperature, add the custard powder and vanilla extract and mix. Stir in the butter and mix again. Pour the prepared milk mixture to the flour mixture and mix well until there are no lumps. Pour the batter over the mangoes and bake in a pre heated oven at 180C for 45min or till an inserted skewer comes out clean. Allow the cake to cool in the pan for 5min. Remove and turn it upside down on a plate. Serve warm with vanilla ice cream.