Dairy and Egg Free Trifle

This is a wee project I’ve been planning on doing for a while, and I’ve finally got around to it. It’s somewhat unfair that we always get to eat these lovely cakes and desserts while my poor girls just get to eat the same old stuff every time, so it makes me really happy to create something new for them.

It has lots of different elements to it, and it took a couple of days to make having to wait for each of the layers to set. First, jelly and fruit on the bottom – I used fresh raspberries but any soft fruit works; followed by a sponge layer, homemade; and then some dairy free custard. For the custard I used a 50/50 mix of soya/coconut milk (the KoKo brand) as personally I find the coconut is quite neutral tasting and masks the overpowering taste of soya.

However the success of this is all down to this fantastic product I found called Soya Too which I got from my local health food shop. It comes in a carton, and weirdly comes out in a kind of semi-solid block, but it whips up like double cream and for those that have had dairy before, tastes like Bird’s Dream Topping (remember that, ’80s kids?).

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The “cream” tastes quite sweet and dessert-like, though don’t go too overboard if like me you don’t like things too sugary. They also do a spray version in a can which I’m hoping to try out soon, so there are lots of things we could do with this. How exciting!

Anyway back to the trifle – I have to say it was a resounding success, and everyone had double helpings all round. Definitely one to try again, and it is very easy to tweak by substituting with different ingredients and quantities.

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(Apologies for the poor picture quality, by the time I finished it was the evening and the lighting in the kitchen isn’t great for taking photos)

Ingredients

Jelly Layer:
1 packet of jelly (makes up to 1 pint)
Fresh soft/tinned fruit (I used fresh raspberries)

Sponge Layer:
200g (7oz) self-raising flour, plus extra for dusting
1/2 tsp bicarbonate of soda
125g (4oz) caster sugar
55ml (2oz) sunflower oil
200ml (14fl oz) dairy-free milk
1 tbsp golden syrup
1 tsp vanilla extract

Custard:
1 tbsp custard powder ( I use Birds)
250ml dairy free milk (I used 50/50 soya/coconut)

1 packet of Soya Too! Soy Whip

Instructions

  1. First make up the jelly according to the instructions, you may want to use around 50ml less water if you wish your jelly to be firmer. Pour into a large glass serving dish.
  2. When the jelly has cooled add your fruit making sure they are evenly spaced. Put in the fridge to set (this will take all day if you have made it in the morning or leave overnight).
  3. While the jelly is setting make your sponge:
    a)  Preheat the oven to 180C and line a springform cake tin(23cm/9inch is ok) with baking parchment.
    b)  Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, mix together gently until thick and creamy.
    c)  Spoon the mixture into the prepared cake tin and bake for 30-40 minutes until risen and cooked through. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
  4. Make the custard up according to the instructions. You want the layer to be quite firm and not too liquid so I use double the recommended quantity of custard powder. Put in a jug to cool and cover with cling film to prevent a skin forming.
  5. When everything has cooled and the jelly has set it’s time to assemble! Cut the sponge cake into slices, you can make these as thin or as thick as you like – I did mine quite thin so it wouldn’t be too filling. Arrange these over your jelly layer.IMG_4521
  6. Pour over the cooled custard and spread evenly.IMG_4522
  7. Whip the Soy Whip according to the instructions in a large bowl, then spread over your custard. It’s now ready to eat and enjoy!IMG_4526 2
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