Custard pudding

Milk- 1/2 litre

Britannia fruit cake 4 packets (crushed)

Mango- 1 (diced)

Pomegranate- 2

Vanilla icecream- 1 brick

Custard

Method:

Make custard with the above mentioned milk quantity, let it cool at room temperature.

Evenly spread a layer of crushed fruitcake in the bowl, add to it a layer of vanilla ice cream (melted). Then add some finely chopped mangoes and pomegranate. Top it up with a thin layer of fruitcake and finally spread a thick layer of custard on it.

Repeat the procedure once more to add another layer of all the stuff. 

Once done keep it in the freezer to let it set for about 2-3 hours and then refrigerate it tour pudding is ready.