I am translating the hand written book written for me by parvatham patti My MIL's aunt who stays in Lalgudi. She is an excellent cook, her patient hands have experimented with one herb and another, on low gentle flames called viragu aduppu (chulha) in traditional vessels. These vessels guard and endow essence and aroma to the dishes. I will also share recipes by my mom,dad, grandparents,MIL, my own kid's experiments and other recipes which are customised for my family.
Sunday, April 13, 2014
Strawberry trifle pudding
Trifle pudding a dessert generally made with sponge cake and custard. Instead here, i substituted with sweet bread and marie biscuit. Instead of the regular sugar, i added palm sugar(organic) , layered it with sliced strawberry and when chilled and served makes for a perfect summer noon time dessert.
Bread - 4 slices
marie biscuit - 1 packet
custard powder - 2 table spoon
milk - 1/2 litre of which 2 table spoons can be set aside
sugar - according to taste ( minimum - 3/4 cup)
strawberry - 15- 20.
Slice the strawberries and keep aside.
For custard: heat milk, dissolve sugar and keep aside. Take two table spoons of warm milk and mix in the custard to make a paste. Dissolve the custard paste in the hot milk and bring it to a boil. Keep stirring.
In a flat dish ( like a baking dish) ,Place the bread slices, place a few strawberry slices, pour a layer of custard.
Again place a layer of bread slices, place marie biscuits over the slices, pour the remaining custard
Top it with remaining slices of strawberry
When the custard cools, place the dish in the fridge.
Slice them and serve.
The soaked in marie biscuit along with the soaked bread leaves a soft sweet taste on your tongue along with the sweet sour strawberry bite.
* You can substitute sweet bread with ordinary bread also,
Below is the picture of palm sugar crystals ( organic)