Vegan Trifle, our Boxing Day recipe!
Love trifle! The tang of the fruit, creamy custard and the hint of chocolate on top. Childhood memories of 2 very different trifles from maternal and paternal grandmothers - one, huge, loads of cream on top, homemade, and one from a packet mix, Birds I think, with the layers always the wrong way round...custard on the bottom!
This was our Boxing Day Trifle - mid February, I know, but a trifle is a trifle any day of the year!
The sponge in this recipe makes enough for 2 trifles, it's just too fiddly to make a smaller batch, so just freeze half, makes your next trifle a walk in the park! I freeze it ready spread with jam, and already cut into pieces. Just place on some cling film in the freezer for a couple of hours, then bag up and you can pick out what you need when you need it. Or you could just eat it.....!!
The trifle is good in the fridge for a couple of days. The Elmlea cream can flop a little after a few hours, but still tastes great, just doesn't look as pretty
You could make these into individual glasses if you were feeling fancy, but just a good old fashioned family sized glass bowl did it for us!
150ml plantbased milk, I used soy
1/2 tsp cider vinegar
60g dairy free butter, I used Flora
60g caster sugar
1/2 tsp vanilla extract
150g SR flour
40g raspberry jam
280g frozen mixed berries defrosted, retain the liquid
4 tbsps cup fruity liqueur of choice, I used Aldi's own blackcurrant cassis
250ml soy cream, I used Alpro
300ml soy milk
2tbsp custard powder, Birds is vegan
1 270ml tub of Elmlea Double Cream, plant based
Grated vegan chocolate to sprinkle on top
Preheat oven to 190c. Line and grease a small baking tray with greaseproof paper
Mix the cider vinegar into the milk - leave to stand for a couple of minutes. It will start to look a bit curdled, this is meant to happen, don't panic!
Beat all the sponge ingredients, apart from the jam together into light and fluffy then spread into the prepared tray. It should be around 1cm deep, don't worry if it doesn't fill the tray, just square off the edge as best you can
Bake in the oven for around 12-15 minutes. The cooked sponge will be springy but still soft
Whilst the sponge is baking, you might want to roughly chop some of the bigger mixed berries especially if there are some strawberries. Keep the defrosted juice with the berries and add the liqueur and mix.
Remove the sponge from the oven, trim the edges off and spread with the jam. Cut into small finger shapes or cubes (see notes above)
Arrange an even mix of sponge and berries at the bottom of your trifle dish, making sure some of the juice covers all the sponge
Now to make the custard. Put the sugar and the custard powder into a pan, and add a tiny bit of the milk to it to make a smooth, stiff paste. Gradually add the rest of the milk and the soy cream until all the powder and sugar have dissolved with no lumps
On a fairly low heat, slowly bring the custard to a gentle bubble, stirring regularly. The custard will thicken, and will thicken more so when it is allowed to cool down
Pour the custard over the sponge and leave to chill completely in the fridge
When the custard is completely chilled, whisk the Elmlea plant based cream until nice and thick and spread on top of the trifle
Sprinkle the grated chocolate on top of the trifle, chill until required