My friends and family have a variety of dietary needs which include vegan, vegetarian, gluten-free and low-sugar for diabetes. I have become used to adapting food for them at various events and Christmas is no exception! This is one of my favourite desserts from childhood – trifle which can be adapted to suit different dietary needs with a quick version for those short on time! These adapted puds are mostly not available in the shops in ready-made pots so this is a handy recipe to keep. Enjoy!
Ingredients for trifle
1 Punnet of Strawberries
1 Sachet of Vegan Jelly Crystals* (e.g. Holland and Barrett)
1 Carton of Vegan custard (Alpro is both vegan and gluten free)
1 Carton of Vegan Cream ( Elmlea Plant Double Cream is both vegan and gluten free)
Vegan / gluten-free sprinkles
*Hartley’s brand jelly guarantee that they are gluten free (however it is not vegan).
*Likewise, low sugar jelly such as Hartley’s is not vegan.
For the sponge
95 g of sugar (or half spoon sugar for lower sugar)
110g Self-Raising Flour (or gluten free flour)
¼ tsp Baking Powder
¼ tsp Bicarbonate of Soda
50 ml oil
100 ml dairy-free milk (or unsweetened version)
2tsp vanilla essence
For a quick vegetarian version – cheat and just use sponge fingers and add to unset jelly with the strawberries if short on time).
For quick gluten free version – use gluten free sponge fingers (e.g. Schar) as above.
Instructions
- Make up the jelly and pour into a large bowl. Add strawberries then leave to set.
- Prepare the cake (see below)
- Whip the cream for a few minutes.
- When the cake is cool place it on top of the jelly
- Add the custard
- Add the cream
- Add sprinkles to the top.
To make the sponge for the trifle:-
Stir the wet ingredients into the dry ones and place into a greased cake tin. Bake for 15 mins at gas mark 3-4 or 170 in an electric oven. Place on a cooling tray.
Why not try this recipe for a vegan curry?
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