Recipe for Layered Pudding from Fort Cochin

This dessert is a great example of the cuisine of the Latin Catholic Community of Cochin, melding new ingredients and techniques brought by the Portuguese with local traditions. It uses cake as a base, (baking was popularised by the Portuguese), and also uses cashew and pineapple, both Portuguese imports. Read more about the elaborate Dish-banquets of the Latin Catholic community, and the Koakkies who prepared them here. 

Recipe: Koakkie T.K. Paulose’s Famous Layered Pudding 

Serves 8

Ingredients
3 pieces of 1/2 inch thick sponge cake that are 8 inch squares (to fit snugly into the dish)

For the soaking liquid
500 ml milk, boiled and reduced to 150 ml
1/4 cup sugar 
2 tbsp brandy

For the butter cream
250 g unsalted butter
600 g finely powdered sugar 
1/4 cup finely ground cashew powder
1/2 tsp vanilla essence

Fillings 
1/2 cup finely diced fresh pineapple, drained well
1/2 cup coarsely ground cashew praline
1/2 cup finely diced glace cherries 
A few drops of almond extract
Pinch of salt

Dish for assembling that is 8 inch square dish, 3 inches deep 

Method
For the soaking liquid: Once the boiled milk is cool, add the sugar and brandy and mix to dissolve. 
For the butter cream filling: Whip the butter with powdered sugar until fluffy and pale. To this, add the finely ground cashew powder, vanilla essence and salt. Divide this into 4 parts. 
Mix the first part with the diced pineapple.
Mix the second with the cashew praline. 
Mix the third with the cherries. 
Mix the fourth with the almond essence. 
To assemble: Place a layer of cake in the dish. Pour 50 ml of the soaking liquid all over the cake. 
Spread the pineapple mixture evenly over this.
Place the next layer of cake and pour 50 ml of the soaking liquid.
Spread the cashew praline mixture evenly. 
Place the last layer of cake and pour the remaining soaking liquid. 
Spread the cherry mixture evenly.
Next, spread the last layer of buttercream over the cherry and level it. 
Use a fork to create a wavy pattern on the butter cream and refrigerate until ready to serve. 

Note: Choose a shop bought plain sponge cake. It’s okay if you have to use smaller pieces assembled together

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