Vegan Trifle

Serves 6 - 8

Ingredients

For the sponge

• 50ml vegetable oil, plus extra for the tin
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 200ml soy milk
• 1/4 tsp baking powder
• 125g caster sugar
• 200g self-raising flour

For the compote

• 400g mixed berries
• 100g caster sugar
• 1 tbsp lemon juice
• 50 ml water

For the custard

• 500ml Alpro vegan custard

To serve

• 300g mixed berries
• vegan whipping cream

Directions

1. Heat oven to 160C then oil and line a 20cm cake tin
2. Mix oil, vanilla, lemon juice and milk together
3. Put the baking powder, sugar and flour into a large bowl. Make a well and slowly whisk in the oil mixture until smooth
4. Spoon into thin and bake for 30-40 mins until golden and a skewer comes out clean. Transfer to a rack and leave to cool completely

Compote

Put the berries, sugar, lemon and water in a small pan, bring to a simmer and cook for 4-6 mins until the fruit breaks down to a sauce. Set aside to cool

Assemble

Cut sponge into pieces and put in the bottom of a trifle dish. Spoon the compote over, add half the berries and pour custard on top. Chill for 1 hour.

Before serving

Whip cream until soft peaks form and spoon over the custard. Scatter with remaining berries and serve

Recipe cards available free in store!

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