web counter The Madness of MokcikNab: Chocolate Fudge and Banana Trifle
The Madness of MokcikNab
Motives, movements and melodrama in the life of a thirty something mum.

Friday, October 29, 2004
Chocolate Fudge and Banana Trifle

Last night, I made peach trifle about 7 minutes before berbuka time. My daughters loved it, and Adam eventually admitted that he liked it, too even though he sniffed at its appearance, moments earlier.

"You know what would be good with this, Mummy?", he said between mouthfuls, " Bananas! And Fudge! Ooooo.. yummmmeeeh"

So today, we will try out Adam's recipe, and if you would like to try it as well, here it is :

Ingredients :
One medium sized chocolate swiss roll ( just buy this at the bakery, lah)
One small carton chocolate milk; or a cup of strong unsweetened coffee if you're serving adults
7 small bananas (pisang emas) or about 3-4 regular bananas - sliced
One can condensed milk
One can evaporated milk
4 tbsp cocoa powder
1 tbsp margarine or butter
2 tbsp custard powder
3 tbsp sugar
pinch of salt

Slice swiss roll into rings about 1 inch thick. Arrange in a flat bottomed serving dish, like your mom's Pyrex. Pour chocolate milk or coffee over the rolls, enough to cover them. Set aside to soak. ( If you don't like chocolate milk or coffee, you can also use orange juice)

Pour entire content of condensed milk and into a saucepan; add butter or margarine and heat over slow fire. Gradually drizzle spoonfuls of cocoa powder into the milk, and stir well until the milk bubbles, and the cocoa blended in. If the mix gets too thick to manouvre, add a small amount of plain milk or water, but keep in mind it has to be the consistency of fudge and not too runny. You must keep stirring because the confection burns easily ( hangit!) . Allow to cool.

Pour about 5-6 tbsp of evaporated milk into a small bowl, and add custard powder and sugar. Mix, using a small whisk or the back of a spoon to ensure there are no lumps. Pour the rest of the evaporated milk into another saucepan (banyak basuh periuk, this recipe!) add a pinch of salt, and heat over medium fire. Once the milk starts to boil, lower the heat and immediately add the custard mix. Do not wait until the milk boils because it might froth over. Continuously stir the mixture until custard thickens. Allow to cool.

Spoon fudge over the swiss rolls and arrange sliced bananas over the layer of fudge. Next, pour custard over the entire thing. I guarantee it will look awful, but what the hell, it will taste absolutely sinful. If you're having cold weather, you can serve this warm, or else you might want to pop it in the fridge until berbuka time.

By the way, we haven't tried it ourselves -- but what's life without risks? Afterall, if it does go all wrong, you're only fudging fudge.


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