Cake Pudding with Custard

Ingredients

• 2 1/2 cups full-fat milk
• 3 egg yolks
• 1/2 cup sugar
• 3 1/2 tbsp cornflour
• 1 knob butter
• a pinch of salt
• 1/2 cup whipping cream
• 2 tbsp sugar
• vanilla extract
• tea biscuits (cookies)
• cake pieces ((any kind of sponge cake))
• 1 cup berries
• 1 orange (chopped)
• slivered pistachios

Instructions

1. 1

   --- Prepare the Custard ---

2. 2

   simmer milk: Heat the milk in a large saucepan on a low to medium flame and do not let it boil. While the milk simmers, prepare the egg yolk mix.

3. 3

   whisk: In a large bowl, using a handheld whisk, whisk together the egg yolks, sugar, corn starch and vanilla extract until thick and pale.

4. 4

   temper: Remove a ladle of warm milk and add to the yolk mixture and continue to whisk until smooth.

5. 5

   cook: Pour the egg mixture back into the saucepan with the milk and cook the mixture over medium-low heat for about 7 to 8 minutes or until it has really thickened.

6. 6

   switch off: Turn the heat off, and stir in the butter and salt.

7. 7

   Transfer to a glass bowl and cover the top with cling wrap, making sure the plastic is touching the custard and refrigerate for a minimum of 2 hours.

8. 8

   --- Prepared the Whipped Cream ---

9. 9

   Whisk the whipping cream and sugar and vanilla extract on high speed for 3 to 4 minutes or until it forms stiff peaks.

10. 10

    --- Prepare the Custard Mix with Fruits and Cake ---

11. 11

    mix: Fold in half of the chilled custard along with the chopped-up fruits, nuts and cake pieces into the whipped cream and refrigerate.

12. 12

    --- Assemble the Pudding ---

13. 13

    Line a pudding tray with your favourite biscuits.

14. 14

    Pour the chilled whipped custard fruit mix.

15. 15

    Pour the remaining custard sauce over the top.

16. 16

    chill: Cling wrap and chill for several hours.

17. 17

    Garnish with more pistachios and biscuit crumbs. Serve chilled.