1. Boil the milk on a medium flame.
2. After 2-3 boils, add sugar and mix well.
3. Boil for few more minutes till the sugar dissolves.
4. Dissolve the custard powder in � cup water and gradually add it to the milk, stirring continuously with another hand to avoid lumps.
5. Boil till you get a thick pouring consistency.
6. Cool completely and refrigerate it for 2-3 hours.

For Trifle Pudding:

1. Make the jelly as per the instructions on the packet and keep to set in the refrigerator.
2. Make the custard in advance and refrigerate it.
3. Drain the syrup from the pineapple slices and keep aside.
4. Keep 2 slices aside for decoration and chop the remaining pineapple slices into small pieces.
5. Cut the the sponge cake horizontally into two halves.
6. Moisten one half of the cake with some pineapple syrup.
7. Place this moistened half of the cake in a rectangular / square tin or a glass dish.
8. Evenly pour some custard on the cake till the cake is well covered.
9. Arrange a layer of jelly on it.
10. Top the layer of jelly with some chopped pineapple pieces.
11. Moisten another half of the cake with pineapple syrup and place it on the layer of jelly.
12. Again pour some custard on it.
13. Arrange the remaining jelly with some pineapple pieces on it.
14. Cover this with the remaining custard and decorate with kept aside pineapple slices and cherries.
15. Refrigerate for 3-4 hours.
16. Serve chilled.