A pudding or trifle? This dessert is the best of both. 

Ingredients

• 90 ml (6 Tbsp) Hinds Vanilla Custard Powder
• 90 ml (6 Tbsp) Sugar
• 1 lt (4 cups) Milk, divided
• 1 ready-made vanilla sponge cake
• 250 ml (1 C) sago
• 1 lt (4 C) 4 milk
• 125 ml (½ cup) sugar
• 5 ml (1 tsp) vanilla essence
• 30 ml (2 T) butter, softened
• 2 x 410 g cans Rhodes Quality Peach Slices in syrup, drained
• 115 g cup Rhodes Quality Granadilla Pulp
• 500 ml (2 cups) cream, whipped to soft peaks 

Method

1. To prepare the custard, mix the Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
2. Bring the remaining milk to a boil in a saucepan.
3. Pour the custard mix into the boiling milk, stirring well until thickened.
4. Cool slightly.
5. Cut the vanilla cake into festive shapes and arrange it around the bottom of a trifle bowl.
6. Pour half of the custard in a layer on the bottom of the trifle bowl and cool until set.
7. Place the sago in a medium-sized saucepan together with the milk and leave it to stand for one hour.
8. Add the sugar, vanilla essence, and butter and stir well to mix.
9. Bring to a simmer over medium heat. 
10. Cook, stirring consistently, for about 15 minutes or until the sago is completely transparent and is a thick and creamy consistency. 
11. Cool the sago until room temperature.
12. Place a layer of Rhodes Quality Peach Slices in Syrup onto of the set custard.
13. Spoon the sago onto the layer of peach slices and refrigerate until set.
14. Whisk the Rhodes Quality Granadilla Pulp into the remaining custard and pour over the sago,
15. Top the trifle with whipped cream and decorate as desired.

Servings

Serves 10

Cooking Tip

Make trifle a day or two ahead but decorate just before serving

Cooking Times

Prep Time:  40 minutes  Cooking Times:  30 minutes plus setting time