Raspberry Trifle Recipe

A little retro throwback but it's too delicious not to make!

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Raspberry Trifle Recipe.pdf

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Ingredients for sponge;                                              Ingredients for layers; 

240g plain flour                                                          1x carton vegan whipping cream

140g white granulated sugar                                     1x packet of raspberry vegan jelly

1/2 tsp vanilla powder                                                Handful of fresh or frozen raspberries

14g baking powder                                                                 

60g sunflower oil                                                        Ingredients for custard;

7g apple cider vinegar or lemon juice                      90g white granulated sugar

250g plant milk                                                           30g vegan butter

                                                                                     475g plant milk + extra 45g

45g cornflour

Optional - extra raspberries, other fruit or grated chocolate for decoration

You will also need; 7” x 11” baking tin (see notes), baking paper, a mixing bowl, an electric hand mixer or stand mixer, whisk, spoon, small saucepan, small bowl, jug, large serving dish

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1.       Pre heat the oven to 160°c

2.       Line your baking tin with baking paper, this will make sure your sponge does not stick (see notes)

3.       In a jug, add together the plant milk and vinegar and set aside

4.       In a mixing bowl, sieve in the flour and add the sugar, baking powder and vanilla.  Use a whisk to mix together

5.       Add the sunflower oil and plant milk mixture to the dry ingredients and whisk again making sure there are no lumps of flour

6.       Pour into the lined baking tin and bake for 20-25 minutes until lightly golden brown

7.       Set the sponge aside to cool

8.       Once the sponge is cooled, begin to assemble your trifle

9. Following the instructions on the packet, make up your raspberry jelly mixture

10.   While your jelly mixture is slightly cooling, slice up your sponge into finger shaped pieces or small cubes and arrange over the base of your large serving dish (see notes)

11.   Sprinkle a handful of fresh or frozen raspberries over the sponge, then pour on your jelly mixture.  This will make the first layer of your trifle

12.   Place the dish into the fridge to set for at least two hours or until the jelly is firm

13.   Make your custard.  Place the cornflour and 45g plant milk into a small bowl and mix to form a thin paste.  Set aside

14.   In a saucepan, add the milk, sugar, vegan butter and vanilla.  Warm on a low-medium heat, whisking occasionally, until everything is melted together

15.   Turn the heat down low and slowly add your cornflour paste to the saucepan, pouring in a little bit at a time while continuously whisking

16.   Continue to whisk the custard on a low heat until you can feel it begin to thicken into a smooth, creamy thick custard

17.   Pour the custard over the cold, set jelly layer and refrigerate again until the custard layer is cold and set

18.   Make the whipped cream by pouring the cream into a mixing bowl and whipping with an electric whisk until thick and creamy.  You can do this by hand but it can take some time and will make your arm ache!

19.   Spoon the whipped cream on top of the custard layer and smooth it out gently using the back of the spoon

20.   Decorate your trifle with extra raspberries, fruit, grated chocolate or mint leaves if you would like

21.   Your trifle is now ready to serve, however I like to refrigerate it again to set the cream layer so that it spoons out of the dish easier

22.   Eat and enjoy!