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.
This recipe came from Sue Cook’s “What DO You Eat?”
This recipe came from Sue Cook’s “What DO You Eat?” It is nice, simple and uses maple syrup rather than sugar. It usually turns out lovely and light.
This recipe was adapted from the Vegan Carob Sponge in the Engine Shed Recipe Book and is the standard cake we use for family birthdays and any other time a lovely light sponge sandwich with “buttercream” icing and jam filling is required!