Eggless Truffle Pudding

Eggless Truffle Pudding

Eggless Truffle Pudding is a light everyday dessert and is easy to make.It can be made in advance in the morning or in parts  and refrigerated. Surprise your loved ones with this colourful dessert which is sure to bring appreciation 🙂


Eggless sponge cake (or any other cake of your choice) 1 small size

Fruit juice 1/2 cup

Custard 1- 1 & 1/2 cup

Mango Pulp 1/2 cup

Jelly (made of one instant jelly mix powder)

Canned/Fresh fruits 1/2 cup


Cut the cake into small cubes. Place some cake pieces on a serving dish. Sprinkle some fruit juice over the cake pieces to moisten them.

Add custard over the cake pieces. Pour a layer of Mango pulp (preferably alphonso ) over the custard.

Add some Jelly and canned/fresh fruits. Again add some cake pieces for the second layer and repeat the procedure.

Refrigerate the pudding and serve chilled.

You can also add fresh cream to the mango pulp to make it more creamy and delicious.

P.S. I have not added mango pulp to the pudding as alphonso were not available in this season. I have used Eggless Chocolate Marble Cake, Rex jelly (vegeterian) strawberry flavour , Vanilla flavoured custard (Brown & Polson) and canned cocktail fruits in this pudding. Any fresh fruit like mango, banana, apple, sapota etc can be added to the pudding in place of canned fruits. You can also prepare the pudding using Marie biscuits or Bread slices. In that case soak them in little milk before layering them with custard.

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