Whosaynas Black Currant and Coffee Pudding

Custard:
Boil milks add sugar and custard powder. Let it boil keep on stirring with whisk to avoid lumps. Remove and cover with cling film.

Coffee Cake:
Beat eggs very wel til fluffy and forms peaks kip aside. Beat sugar and butter till fluffed up, add flour, beaten eggs, essence, coffee mixture and baking powder then fold in well. Pour the batter over the greased tray or casserole. Bake at 170 C till done. When cake is cooled down, pour custard and level it let it rest for 15-20 mins in fridge.

Spread beaten cream on custard layer. Keep in fridge for an hour or so to set it. While serving scoop jello and place on cream then garnish with black currants.
Topping:
Beat all well till peaks are formed.
Jello:
Boil all together except colour and essence, stir to avoid lumps. Remove from flame and add essence and colour then set in a bowl.