A 4 layer pudding - crumble crust, custard ( in 2 colors), caramelised kaki fruit, jelly layers
Ingredients:
Crust:
Digestive biscuits crumbled - 3 cups
Butter softened - 1 cup
Brown sugar - 2 tsp
Custard layer:
Corn flour - 1/2 cup
Milk - 3 cups
Vanilla essence - 1 tsp
Sugar - 4 tbsp
Yellow color - 4 drops
Pineapple essence - 1 tsp
Fruit layer:
Kaki fruit - 2
Brown sugar - 4 tbs
Water
Jelly layer:
Strawberry jelly powder - 5 tbsp
Hot water - 1/2 cup
Cold water - 1/2 cup
Method:
1. Combine biscuit crumble, brown sugar and butter with fingers.
2. Press mixture into springform pan and place in fridge to set.
3. In a pan put brown sugar with little water, when the sugar starts to caramelise add more water and let it boil. Add kaki fruit pieces in to it and cook till it become soft. Drain the fruit and kept aside to cool.
4. Dissolve cornflour in little milk. Put rest of milk and sugar to boil in a sauce pan.
5. Bring heat down, gradually add cornflour mixture to the milk and stir continuously till it thickens.
6. Separate 1/4th of the mixture into another pan and add vanilla essence to the rest.
7. Pour the mixture over the prepared crust.
8. Mix yellow color and pineapple essence to the separated portion of custard and pour over the white layer of custard.
9. Arrange the caramelised fruit over the custard and cover the pan with cling wrap and refrigerate till the custard sets.
10. Dissolve jelly powder in hot water and stir till powder dissolved completely.
11. Add cold water and mix well and let it cool.
12. Pour the cooled jelly mixture over the fruit layer and return to the fridge to chill the jelly is firm.
Ingredients:
Crust:
Digestive biscuits crumbled - 3 cups
Butter softened - 1 cup
Brown sugar - 2 tsp
Custard layer:
Corn flour - 1/2 cup
Milk - 3 cups
Vanilla essence - 1 tsp
Sugar - 4 tbsp
Yellow color - 4 drops
Pineapple essence - 1 tsp
Fruit layer:
Kaki fruit - 2
Brown sugar - 4 tbs
Water
Jelly layer:
Strawberry jelly powder - 5 tbsp
Hot water - 1/2 cup
Cold water - 1/2 cup
Method:
1. Combine biscuit crumble, brown sugar and butter with fingers.
2. Press mixture into springform pan and place in fridge to set.
3. In a pan put brown sugar with little water, when the sugar starts to caramelise add more water and let it boil. Add kaki fruit pieces in to it and cook till it become soft. Drain the fruit and kept aside to cool.
4. Dissolve cornflour in little milk. Put rest of milk and sugar to boil in a sauce pan.
5. Bring heat down, gradually add cornflour mixture to the milk and stir continuously till it thickens.
6. Separate 1/4th of the mixture into another pan and add vanilla essence to the rest.
7. Pour the mixture over the prepared crust.
8. Mix yellow color and pineapple essence to the separated portion of custard and pour over the white layer of custard.
9. Arrange the caramelised fruit over the custard and cover the pan with cling wrap and refrigerate till the custard sets.
10. Dissolve jelly powder in hot water and stir till powder dissolved completely.
11. Add cold water and mix well and let it cool.
12. Pour the cooled jelly mixture over the fruit layer and return to the fridge to chill the jelly is firm.
