Custard Fruit Pudding Jar

We all have devoured desserts made using Custard while growing up, and its suffice to say its taste is familiar to us for many such reasons. I like to classify it as my comfort food on most days, and hence made this absolutely fuss free dessert last evening. With the nation on a strict lockdown, fetching exotic ingredients is nearly impossible and definitely not advisable too. You can make this using items that are available at easy disposal at our houses, and trust me the outcome is pretty and delicious!

Custard Fruit Pudding Jar

Recipe by Gunjan SawhneyCourse: DessertDifficulty: Medium


Prep time


Cooking time




  • 1 kg Milk, full cream preferably

  • 3 tbsp Sugar

  • 4 tbsp Custard powder

  • 8 Suji Rusk

  • 14 Parle G biscuits, powdered

  • 1 packet Gems

  • 1 cup Kiwi, chopped

  • 1 cup Apples, chopped

  • 1 cup Bananas, chopped

  • 1 cup Pomegranate

  • 2 tbsp choco chips

  • Chocolate syrup/Nutella (optional) for garnishing


  • Take a thick bottomed pan and boil the milk in it on high flame. After the boil, add sugar and continue to stir it for 10 minutes.
  • Add the custard powder in 1/4 cup of milk and dilute it well. Later, mix it in the hot milk in the pan.
  • Continue to stir the milk on medium flame for another 5 minutes, ensuring there are no visible lumps. Turn the flame off and let it cool for a while. Later, refrigerate the custard for 1 hour to make sure it is chilled before plating.
  • Now grind the Parle G biscuits and blend them in very fine powdered form. Next, soak the Suji rusk in milk for 10 minutes on both sides respectively.
  • Finely chop all the fruits and proceed to the plating.
  • Place a layer of chilled custard at the bottom of the serving bowl. Top it with soaked suji Rusk, followed by another layer of custard on top.
  • Garnish all the chopped fruits evenly to form 1 thick layer. Top it with another thick layer of custard. Sprinkle the powdered Parle G on top along with Gems, choco chips and Nutella/Hersheys liquid chocolate on the top.
  • Serve chilled.


  • You can also do the same type of plating in a Mason jar or a Borosil rectangular dish, basis your serving quantity and availability. I have shared images of both for your convenience 🙂

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