For someone as busy as I am, I have spent a surprisingly small amount of time and energy exploring the events going on in Ottawa since I moved here in 2007. I was very excited when my friend Stephanie invited me to an an outdoor movie night at Rideau Hall.
They set up a screen on the grounds and hundreds of people showed up for a free screening of The Grand Seduction; an English adaptation of the French Canadian film. We had such a great time. There was free popcorn, beverages provided by a local Scout troop, and even the weather cooperated. The Governor General, David Johnston, said a few words then we all sang Happy Birthday to the director. It was really really nice.
I even managed to get some knitting done. It was pretty cold, and it got dark so I had to put it away eventually.
I finished it a few days later and it turned out perfectly!
Recipe: Strawberry Banana Trifle with homemade pudding
I set out to make a simple dessert, but it ended up being a bit more complicated that I’d intended. It still turned out fabulously, so I’m not really complaining. I bought the angel food cake at the grocery store, but the whipped cream and pudding mix I made from scratch.
Vanilla Pudding Mix
Original recipe adapted from The Brown-Eyed Baker.
I substituted for the corn starch and added vanilla when mixing up the pudding on the stove. Potato starch was a little “glutonous” in the end, I wish I had used tapioca or rice starch but it still worked.
1 cup white sugar
3/4 cup starch (tapioca, corn… I used potato)
3/4 dry milk powder
1 tsp kosher salt
2 cups milk
1 tsp vanilla extract
- In a medium bowl mix together all dry ingredients with a whisk.
- Combine 2 cups of milk with 1/2 cup of pudding mix in a medium saucepan over high heat, whisking constantly.
- Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes).
- Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.
Original recipe found on Clever, Crafty, Cookin’ Mama
1 store-bought angel food cake, cut into cubes
1 batch of pudding (see recipe above or use instant)
- Cut angel food cake into 1-inch cubes.
- Prepare pudding mix with milk as above (or use instant pudding)
- Cut up strawberries and set aside. Slice bananas as you layer to keep them from going brown.
- Whip up your whipped cream
- Layer all ingredients in glass trifle bowl and store in the fridge for a few hours to set, or make it the day before and let it sit overnight. Keep cold until served.
I sprinkled some cinnamon sugar on top and in-between the layers for a little extra. It turned out great!