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The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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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!



Ingredients

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

1tbsp sugar

2tbsp custard powder, Birds is vegan


1 270ml tub of Elmlea Double Cream, plant based


Grated vegan chocolate to sprinkle on top



Method

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











Debbie

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