This simple but very effective and recipe was adapted from a parenting magazine, where the use of meat sausages and real cheese was intended.

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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.

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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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This recipe came from Sue Cook’s “What DO You Eat?”

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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.

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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!

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