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Easiest Way to Prepare Perfect Vickys Individual Trifle Puddings

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Vickys Individual Trifle Puddings

Before you jump to Vickys Individual Trifle Puddings recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all understand that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. However, we do not always have the time or the power that this type of lifestyle requires. When our work day is finished, most people do not wish to go to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy choices doesn’t have to be a chore. If you keep going with it, you'll get all of the required nutrients and exercise. Here are some of the best ways to be healthy and balanced.

When you go grocery shopping, be smart about it. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and use what you already have. Your house should be stocked with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of activities that you can do to get wholesome. Not all of them require fancy gym memberships or restrained diets. You can do tiny things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. Getting as much physical exercise as you possibly can is another factor. The numbers on the scale aren't the only indication of your health levels. It has more to do with making your body as strong as it can be.

We hope you got insight from reading it, now let's go back to vickys individual trifle puddings recipe. To cook vickys individual trifle puddings you need 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Individual Trifle Puddings:

  1. You need 3 of Vickys Ladyfingers, recipe below.
  2. Take of diced fruit if required eg peaches, pear.
  3. Get 1 of flavoured jelly/jello (makes 570mls), see my vegan recipe attached below.
  4. Provide 1 of whole recipe of Vickys Custard (makes 570mls), linked below.
  5. Get 1 of Vickys Cashew Cream recipe, doubled, or my whipped coconut cream, see below.
  6. Use of sprinkles for decoration.

Instructions to make Vickys Individual Trifle Puddings:

  1. Break off pieces of cake/ladyfingers and evenly divide between bowls to layer on the bottom of each. If using fruit put some in with the cake https://cookpad.com/us/recipes/357732-vickys-ladyfingers-for-tiramisutrifle-gluten-dairy-egg-soy-free.
  2. Make up the jelly as the packet directs with hot water and pour evenly over the cake in each bowl. You can add some sherry, rum or brandy if you aren't serving children, just replace some of the water with the alcohol. Let set in the fridge https://cookpad.com/us/recipes/333144-vickys-vegan-jellyjello-gluten-dairy-egg-soy-free.
  3. While the jelly sets, start making the custard.
  4. Birds brand in the UK is free from so you can use it to packet direction but change the milk for coconut (or soy) milk. Other milks won't stay thick when refrigerated so the cream won't sit on top. Otherwise, see my custard recipe https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free.
  5. While the custard cools make the cream. You can whip up chilled full fat coconut milk if you can't tolerate cashews, see Vickys Coconut Cream recipe https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free https://cookpad.com/us/recipes/332797-vickys-vegan-cashew-cream.
  6. I like the contrast of both as using coconut cream & coconut custard makes the whole dish quite coconutty obviously. I use vanilla extract to taste in the cashew cream plus a little powdered sugar to stiffen it up and I like to use almond extract in the custard to take the coconut edge off.
  7. When the custard is cool enough divide it evenly between the bowls on top of the jelly layer. Let it chill in the fridge for 15 minutes to firm a bit.
  8. Top with the cream.
  9. Decorate the top with sprinkles or thinly sliced fruit. You can pipe coconut cream to make pretty embellishments but the cashew cream won't be quite thick enough. Chill until serving.
  10. Depending on the size of bowls used you should get between 6 - 8 individual servings. As you can see I had 6 small bowls for the kids plus probably another 3 servings in a larger bowl as I had no more small! I also discovered I no longer have a pretty trifle bowl.....

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