This recipe is a bit of a tradition in our house, it’s the pudding we always eat on the evening of Christmas day, after the enormous main meal has settled! We alter the recipe slightly each time we make it, it’s not a very conventional trifle but it is always very well received. The secret is that we use home-made cupcakes in the jelly layer, so much tastier than shop bought trifle sponge! Vegan jelly can be bought from health food stores and often also from Muslim grocery shops as most gelatine based jelly is not Halal (watch out that it doesn’t contain special Halal gelatine though). Vegan custard can be bought ready made or made with ordinary custard power and soya milk. You could experiment with topping the trifle with vegan cream but we don’t usually bother, it doesn’t taste like it’s missing anything as it is!
230g vegan margarine
230g self-raising flour
4 tablespoons soya flour
6 tablespoons soya milk
2 teaspoons vanilla essence
For rest of trifle:
6 brandy snap baskets
Half a tin of chopped pineapple
Half a tub of glace cherries
150ml amaretto liqueur
2 packets vegan jelly power
3 chopped bananas
600ml vegan custard
Small amount of dark chocolate and a few cherries to decorate
Preheat oven to 180 degrees C. Cream the margarine and sugar, then stir in the rest of the cake ingredients. Put mixture into cupcake cases and bake for about 20 mins, until lightly browned.
Brake brandy snap baskets into small pieces and put at the bottom of your bowl, then cover with a layer of cupcakes (remove paper first!). Then put on top the pinapple chunks and cherries and pour over 100ml of amaretto. Make up the jelly according to the instruction on the packets, pour over the cake and fruit mixture and leave to cool.
Once the jelly has set top with the chopped bananas and pour over the rest of the amaretto, then top with the custard. Melt the chocolate and flick it over the trifle with a fork to decorate, put some more cherries on the top desired.