This has been a staple favourite of mine if I’m entertaining as it works well as a party buffet snack (chopped in quarters) or as part of a main meal served with rice and salad. These are dead easy (a food processor is required) to prepare and turn out extremely tasty.
I went along to my first meetup of the Edinburgh Cinema group and Elise the facilitator had generously baked a chocolate cake for everyone. This was my first knowing encounter with ganache as an icing alternative and I was pointed towards Beatty’s Chocolate Cake for the recipe of the deliciously moist cake.
Inspired by this, I fancied adapting this into a vegan tray-bake and my first attempt turned out no’ too bad.
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This simple but very effective and recipe was adapted from a parenting magazine, where the use of meat sausages and real cheese was intended.
This was how I commemorated the Millenium – at midnight on 31 December 1999 a few of us were sat around a bonfire in a suburban Edinburgh garden getting tucked into some vegan trifle! The recipe makes 2 trifles or you can have one trifle and a fruit sponge pudding. Trifle purists will argue of course that you have to have whipped cream and hundreds and thousands on top, but spongey-jelly-fruit with vanilla dessert is good enough for me! The sponge recipe was adapted from Neal Barnard’s lowfat recipe for Fruit Cobbler.
This recipe is adapted almost directly from the Engine Shed Recipe Book, a wonderful set of recipes probably only available in Edinburgh.
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