-Recipes-

Ingredients:

Pudding base:

10 tablespoons sugar

5 tablespoons cornstarch

½ teaspoon salt

5 cups low fat milk

4 egg yolks, lightly beaten

3 tablespoons butter

1 ½ tablespoons vanilla
extract

Whipped cream/Topping:

1 ½ cups heavy whipping cream

¼ cup sugar

2 teaspoons vanilla extract

2 cups strawberries, diced

2 cups blueberries, diced

1 store bought pound cake,
cubed into ½ inch pieces

Professional grade pink food
colouring

Optional:

Edible glitter

Directions:

1. Place sugar, corn-starch,
salt and milk into a small saucepan, whisk and bring to a simmer.

2. Stir until slightly
thickened, about 3 minutes.

3. Whisk a small amount of
the milk mixture into the beaten yolks and whisk the mixture back into the hot
milk mixture.

4. Whisk until the pudding is
just thick enough to sit onto top of itself.

5. Stir in the butter and
vanilla until fully combined.

6. Push the pudding through a
fine sieve strainer and set aside to cool.

7. While the pudding cools,
place the heavy cream, sugar and vanilla in a mixing bowl and beat with a hand
mixer until stiff peaks form.

8. Pour the pudding into a
bowl and stir the strawberries and a few drops of pink food colouring.

9. Stir together until fully
combined.

10. Pour the strawberry
pudding mixture into the bottom of the trifle dish and level off until smooth.

11. Next, layer ½ the cubed
pound cake over the pudding and top with ½ of whipped cream.

12. Pour more of the pudding
over the whipped cream and top with remaining pound cake and whipped cream.

13. Chill in the refrigerator
for at least an hour.

14. Finish with edible
glitter, if desired and serve.

Knickerbocker Glory

Ingredients

• 2-4 scoops
  of vanilla icecream


• 2-4 scoops of strawberry icecream


• 100 grams strawberries, washed and
  sliced


• 50 grams cashews, dry roasted


• 50 grams flaked almonds, dry roasted


• 200 ml Fresh cream, whipped with 1/4
  tsp vanilla extract


• 3-4 tablespoon Strawberry compote


• For Strawberry compote


• 250 grams Fresh strawberries


• 50-75 grams Sugar


• 1/2 tsp lemon juice


• 2 tablespoon
  Water

Directions:

Strawberry Compote

• Wash the
  strawberries and slice them.


• Mix all the ingredients in a pot on medium
  heat.


• Now bring it to a boil and cook over
  low heat for 15-20 minutes.


• Now chill
  the compote until used.

For the Sundae

• In a large
  tall glass, add in the sliced strawberries as the base layer.


• Add in a scoop or two of strawberry
  icecream and vanilla icecream.


• Now pour the strawberry compote over
  the icecream.


• Then tip in the chopped and roasted
  nuts.


• Top it with
  fresh whipped cream and a glazed cherry.

-Compiled by Angelina Valles