No Bake, Summer Sponge Jelly and Fruit Pudding

8 Easy

Prep 20 min Cook 10 min

This No Bake, Summer Sponge Jelly and Fruit Pudding is a deliciously light pudding that takes on the humble Australian trifle. Great for Christmas, or other special family get-togethers! It can be a light, fresh complement to all that chocolate over Easter.

Instead of setting the jelly first the jelly is poured onto the sponge creating a light moist pudding that slices beautifully and will hold up for a couple of hours out of the fridge.

Fruit Pudding Ingredients

1 mango cheek, diced into 1 cm squares
½ yellow peach
½ nectarine
¼ cup fresh raspberries
¼ cup fresh blue berries
5 large strawberries, sliced
1 small 9g packet of jelly crystals – your favourite flavour
450g sponge cake
3 passionfruit

Vanilla Crema Ingredients

1 cup milk
¼ tsp vanilla paste or ½ tsp vanilla essence
35g caster sugar
3 egg yolks
20g cornflour
1 ½ cups thickened cream
1 tbsp caster sugar extra

Fruit Topping Ingredients

1 mango cheek, diced
½ yellow peach, sliced
½ nectarine, sliced
¼ cup fresh raspberries
¼ cup fresh blue berries
4 large strawberries, quartered
fresh cranberries for garnish if available

Substitute Fruit Ingredients

any of your favourite fruits in the jelly
sprinkling of toasted macadamia or pistachio nuts over the cream for a lovely crunch

Recipe Steps

Combine the fruits in a large bowl and make the jelly as per instructions on the back on the packet, allowing the jelly to cool slightly before adding the fruits. Line the tin with plastic wrap and baking paper so that the plastic wrap and paper comes over the sides of the tin.

Cut the sponge to fit the tin so that you have three layers of sponge and set the first layer of sponge into the tin. Brush the sponge with a third of the passionfruit pulp.

Bring the milk almost to a boil over moderate heat and add in the vanilla.

Whisk together the egg yolks and the sugar until pale and fluffy. Beat in the corn flour and while whisking slowly pour in a small amount of milk, just enough to loosen the egg yolks. Return the egg yolks and cornflour to the milk and while whisking bring the mixture slowly to a soft boil until thick and coating the back of a spoon. Allow the mixture to cool for 10 minutes and pour onto the sponge. Spread the crema so that it forms and even layer and top with a new layer of sponge. Set the crema to set in the fridge for 1 hour.

Again brush the second piece of sponge with passionfruit pulp before adding it to the crema and then gently pour the jelly and fruits onto the sponge. Brush the underside of the remaining sponge with the rest of the passionfruit pulp and sit on top of the fruits. Press the sponge down gently and then place the whole tin in the fridge to set completely for at least 4-5 hours or overnight for best results.

Invert the tin onto a serving plate and whip the cream with the caster sugar. Spread the cream over the top and sides of the pudding and then top with the remaining fruits. Serve chilled.