Chocolate Trifle Pudding

This was my first trial at making the Chocolate Trifle Pudding and it was an instant hit in terms of look and taste. This is basically a variation of the regular fruit trifle recipe that appears on many custard powder packs. Easy to make, this can be a delightful dessert any time of the day!!

Ingredients:
1. Plain sponge cake/sponge cake slice [I used Britannia's Butter sponge cake slices]
2. Milk- 1/2 litre + 1 more cup [or as required]
3. Sugar-3 tbsp
4. Vanilla Custard Powder
5. Cooking Chocolate -150 gms[approx]
6. Cashew+Raisins
7. Decorative chocolates[ I used Cadbury's Perk Poppers]


Procedure:

1. Make free flowing vanilla custard, as per manufacturer's instructions, using 1/2 litre milk, sugar and custard powder. Let it cool.
2. Melt cooking chocolate as per instructions on its pack, using double boiler or two containers. When the chocolate is fully melted, add some milk gradually, and stir continuously to make a smooth sauce. Make this sauce when you are ready to arrange the pudding, else it will tend to solidify again if cooled down.
3. Now take a wide bottomed glass bowl/pudding bowl.
4. First, break the sponge cake slices into small pieces and make a base at the very bottom of the bowl. Cover the cake pieces fully with the vanilla custard. Now spread the chocolate sauce over the vanilla custard. Next sprinkle cashew and raisins.
5. Follow step four two more times to create layers.
6. At the topmost layer, after the vanilla custard is spread evenly, I took small amount of the chocolate sauce in a spoon and spread it to create the design. I did not sprinkle cashew-raisin anymore. Rather used the Perk poppers [chocolate dipped wafer biscuits in that unique oval shape] to make the decoration.
7. Put inside fridge and let it set. Serve chilled after 3-4 hours.

Basically the decoration can be anything you can imagine :). Also, you can use other nuts and such other stuffs to get new textures.