Pineapple Pudding

Ingredients

For Cake

• 1/2 tin Condensed Milk
• 2 cups Refined Flour (Maida)
• 2 tbsp Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Butter
• 1 tsp Pineapple Essence
• 1 tsp Yellow Food Colour

For Custard

• 3 tbsp Custard Powder
• 3 cups Milk
• 1/2 cup Sugar

Other Ingredients

• 1 tin Pineapple
• 1 packet Pineapple Jelly
• Few Almonds (chopped)

1. Preparing the Cake Batter

   • Blend condensed milk, butter, and sugar until smooth.
   • Mix baking soda and baking powder with refined flour.
   • Gradually add the flour mixture to the condensed milk mixture and mix well.
   • Add 1/2 cup water, pineapple essence, and yellow colour.

2. Baking the Cake

   • Grease a cake tin with butter and dust with refined flour.
   • Pour the batter into the prepared tin.
   • Bake in a preheated oven at 350°F (180°C) for 35 minutes.
   • Remove from the oven and allow the cake to cool completely.

3. Preparing the Custard

   • Mix custard powder with 1/2 cup milk to make a smooth paste.
   • Boil the remaining milk with sugar.
   • Add the custard paste and stir continuously until thickened.
   • Remove from heat and allow it to cool.

4. Preparing Jelly & Pineapple

   • Cut pineapple into small pieces.
   • Prepare pineapple jelly using the juice from the pineapple tin and allow it to cool slightly.

5. Assembling the Pudding

   • Arrange thin slices of cake in a serving dish.
   • Spread pineapple pieces evenly over the cake.
   • Pour half of the jelly over it.
   • Add a layer of custard, followed by the remaining jelly.

6. Chilling & Serving

   • Refrigerate for a few hours until well set.
   • Garnish with chopped almonds.
   • Serve chilled.