Trifle Recipe
Finally, a veganised version of a Summer favourite!
You may need to make this the day before it is required to give it enough time for the jelly and custard to set.
Ingredients:
One vegan sponge cake
Or…
Make your own: 1 cup caster sugar
1 cup Self Raising flour
25g melted margarine
1 tsp baking powder
50 ml soy milk
1 packet vegan jelly (you can make your own — google a recipe!!)
I found this one at an Asian supermarket:
1 punnet strawberries
500g frozen or fresh fruit (e.g. berries, nectarines, peaches)
1 serve custard (made to instructions on packet using 500ml plant milk) (Foster & Clarke’s custard powder is vegan. I have used both soy milk and almond milk and they both taste fine once mixed with all the other trifle ingredients (but a bit weird on its own I think!) )
1 tin coconut cream (if you would like “cream” on top)
Instructions:
For the spongey cake:
Pre-heat oven to 200 degrees C
Mix all the ingredients together. Add a little more soy milk if the batter is too dry. It should pour slowly, but not be liquidy.
Pour mixture into greased cake tin and cook for 30 mins (or until done — a knife comes out clean)
When the cake has cooked and cooled, cut it into slices.
Line a trifle bowl with half the cake.
Add a layer of fruit to cover the sponge.
Make up the jelly and pour over the sponge and fruit. Pop into the fridge to set.
When the jelly has set, add another layer of fruit (keep some strawberries for decorating the top).
Make up the custard. Let it cool a bit before you pour it over the jelly. Put it back in the fridge to get firm.
Whip up the thick part of the coconut cream. Leave the thin liquidy part aside otherwise the cream will not thicken. When it has thickened up to peaks, you can pipe or spoon on top of the custard, and garnish with the strawberries.
Your trifle is ready to eat — mmmmmmmm
