Tipsy/trifle Pudding!

Ingredients:

Sponge cake ( you can use Britannia cake from the market) - 1 packet

Milk - 2 cups

Marie biscuits - 1 packet

Toasted cashew nuts cut into small pieces - 1/2 cup

Assorted seasonal fruits cut into small pieces (Mango, banana, apple, tinned pineapple, grapes, peaches, pear, tooty-fruity, cherries) - 2 cups

Custard powder - 4-5 tbsp

Sugar - 1/2 cup (to taste) 

Chilled Amul cream (whipped lightly with icing sugar and vanilla essence) 200 gm

Chocolate sauce (Hersheys/nutella or make some with cream, cooking chocolate and milk) 2 cups

Assembly:

Layer 1

Place the cake pieces in your bowl forming first layer for tipsy pudding. Sprinkle some milk over the cake in order to make it moist. 

Layer 2 

Place the biscuits on top of the cake layer one by one. Sprinkle some milk over them too. 

Layer 3

Make some thick custard with milk sugar and custard powder (make sure you prepare this 2-3 hours before assembling the pudding in order to cool it down).

Layer 4

Place the nuts and assorted fruits over the custard layer.

Layer 5

Cover the fruits and cashew nuts with chocolate sauce.

Layer 6

Top it all with a thin layer of whipped amul cream (make sure you prepare this also beforehand and keep it for chilling in the fridge for sometime). Decorate with some tooty-fruity or cherries or some grated chocolate