Grind 1 pack of Parle g biscuit into a fine powder
Step 2
:
Now add biscuit powder, powdered sugar, cocoa powder, vanilla essence, milk and mix well in a bowl.
Step 3
:
Transfer all this mixture in a cake mould and now add baking soda mix well
Step 4
:
Now add 1 glass of water in a pressure cooker bring to boil then keep a cooker ring and place cake mould on it.
Step 5
:
Close the lid and keep the flame very low
Step 6
:
Cook for about 20-25 mins until a toothpick inserted into the cake comes out clean. The cake will also leave the sides of the pan which is a good indication that it’s cooked
Steps for making Custard
Step 1
:
Combine custard powder and ¼ cup of milk in a small bowl. Stir well until smooth
Step 2
:
Place custard mixture, sugar and remaining milk in a small sauce pan over medium heat, stir constantly until custard comes to boil and thickens.
Step 3
:
Now switch off the flame and add cardamom powder
Steps for making Jelly
Step 1
:
Mix 1 glass of water with the raspberry jelly powder with gelatin on a very low flame
Step 2
:
Bring it to boil. Remove from heat and whisk in gelatin to dissolve
Layering
Step 1
:
Cut the cake horizontally into equal sizes
Step 2
:
Apply sugar syrup on each layer of cake
Step 3
:
Place your first layer of cake and put custard mixture on it and use a small spatula to make a frosting an even layer
Step 4
:
Place your next layer on top and some custard mixture should spill out the sides. Repeat this process until u have added all your cake layers
Step 5
:
Now on the top add jelly mixture. Refrigerate for 2-3 hours. Your Raspberry Custard Pudding is ready!!!
Step 6
: Tip
You can use readymade plain cakes also to reduce your cooking time.