Vegan Trifle Recipe
Impress your guests with this traditional layered dessert. The homemade custard uses vanilla-flavoured soya milk, which is available in most supermarkets
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Cooking tools:
- Hand mixer
- Trifle dish
- Baking pan
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Parchment paper
- Refrigerator
- Freezer
Ingredients
- 250g self-raising flour
- 100g caster suagr
- 3 tsp baking powder
- 250ml sweetened oat or soya milk
- 100ml sunflower oil
- 1 unwaxed lemon
- 250g fresh raspberries
- 35g sachet of quick-setting gelatine-free red jelly
- 2 tbsp cornflour
- 250ml vanilla-flavoured soya milk
- 150ml vegan double cream (we used Elmlea Plant)
- 2 tbsp granulated sugar
- 100ml vegan double cream
- 1 vegan blonde or white chocolate grated (ensure dairy-free)
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