Gerry Mulvenna's recipes
Vegan Trifle
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.
Ingredients (sponge)
- half cup sugar (feel free to experiment with less)
- 2 tablespoons cornflour
- half cup water
- 1 tin of fruit in juice
- one and a quarter cups white flour
- 2 tbsp sugar
- 1.5 tsp baking powder
- quarter tsp salt
- 1 cup soya or rice milk
Ingredients (the other bits)
- 2 packets of vegan jelly crystals
- 2 pints of boiling water
- 1 tin of fruit in juice (drained)
- 1 carton of vegan vanilla soya dessert
Method (sponge)
- Preheat the oven to 180°C/375°F.
- Mix the sugar and cornflour in a saucepan, then stir in the water, fruit and juice from the tin. Bring to the
boil and cook over medium-high heat, stirring constantly, until the sauce is nice and thick. Pour into a large
oven dish.
- Mix the flour, 2 tablespoons of sugar, baking powder and salt in a large bowl, then stir in the soya or rice
milk to form a batter. Drop by spoonfuls onto the hot fruit mixture and put into oven. Bake until golden
brown (about 30 minutes).
Method (the other bits)
- Hopefully the batter/sauce mixture will have risen nicely to form a wonderfully light fruit sponge, which makes a fantastic
pudding in its own right. To use it as a trifle sponge divide it into at least 16 or more small pieces of sponge and fruity sauce and
put these into two small-medium casserole dishes. Drain the tin of fruit and divide it between the two dishes. Make up the two
lots of jelly and when the crystals are fully dissolved, add a pint of the liquid jelly to each dish.
- Leave the dishes to cool and then set overnight in the fridge, adding a layer of vanilla soya dessert to each when solid.
Last updated: 21 March 2001