Fruit Custard Trifle Pudding

For the custard pudding layer: Mix custard powder into ¼ cup of room temperature milk and keep aside. Bring the rest of the milk to a boil and add sugar.

Mix well to dissolve the sugar and then slowly stir in the custard powder mixture into the boiling milk, stirring continuously (this prevents the custard from forming lumps). Make sure the mixture does not burn at the bottom of the pan.

Keep stirring until it thickens and bubbles. Remove from heat and let cool. Keep stirring in between to avoid a film forming at the top of the custard.

For the fruits layer: Peel and chop apples and bananas into small pieces.

For the nuts layer: Roast the nuts in some ghee until light golden. Remove and let cool.

Assembling the custard pudding trifle: In a large deep serving bowl, start layering the custard at the bottom of the dish evenly. Spread bits of biscuits or cookies over the custard layer to distribute evenly.

Top with another layer of custard and then continue with the first layer of fruit (either apples or bananas). At this stage you can spread some roasted nuts for additional crunch and texture in the pudding.

Spread more custard over the fruits and then layer some cake pieces over it. Continue with the same process until the final layer is custard and you have used up all the fruits, biscuits and cake.

Sprinkle a final layer of roasted nuts evenly over the custard and dot with cherries (more for eye appeal and color). Cover the bowl with cling wrap or plastic wrap and chill in the refrigerator for at least 4 to 6 hours. Enjoy!