|For Custard Sauce:|
|Custard Powder||–||2 tsp, 20 gm|
|For Fresh Cream:|
|Marie Biscuits||–||20 pcs|
|Mango||–||2, chopped into small cubes|
|Banana||–||2, chopped into thin disc|
|Sweet lemon (Mosambi)||–||2, chopped into small cubes|
|Apple||–||2, chopped into small cubes|
|Rasgulla||–||5-6 pcs, cut into half pieces|
|Saffola oats||–||1 cup|
|Red cherries||–||for dressing|
|For Custard sauce, take 2 tbsp milk in a bowl. Add custard powder to it and mix it well. This milk should be at a normal temperature. Make sure there are no lumps.
Boil 1/2 litre milk in a pan. Add the above custard powder milk to it, slowly. The milk will start getting thick. Once it starts getting thick, add sugar and mix it well. Let it cool down.
For fresh cream, add half cup sugar in cream. Mix it well. Keep it in fridge, to thicken.
Take a big bowl. Make layers of the following, in the mentioned sequence: a layer of custard sauce, a layer of fresh cream, a layer of rasgulla. Again, add a layer of custard sauce, a layer of Saffola oats and a layer of custard sauce.
Mix all seasonal fruits in a separate bowl. Add a layer of it on the pudding prepared. Make a layer of custard sauce and fresh cream on it. For the topmost layer, use a mixture of Marie biscuits and Saffola oats.
Top the fruit pudding with pomegranate or red cherries.
Your fruit pudding is ready. Serve it cold and enjoy!