8 oz. (200g) vegan ginger biscuits (see below)
1 packet vegan jelly
1 pint (568ml) thick custard, made with soya milk
1 carton (250ml) of soya cream
Concentrated apple juice
Topping, such as hundreds-
There are a number of brands of ginger biscuits that are vegan. In the UK, check
the Animal Free Shopper published by the Vegan Society. Currently ginger nut biscuits
from Asda, Co-
Jelly made from agar-
Again, there are many custard powders that are vegan, such as Bird's, Co-
Break the biscuits into pieces and put in the bottom of a trifle bowl. Make the jelly, pour it over the biscuits and allow to set.
Make the custard and pour over the jelly layer. Again, allow to set.
To make the topping, put a little soya cream in a cup and add half a teaspoon of concentrated apple juice. Whip the cream and you should find that it forms peaks, like real whipped cream. I've had problems getting this to work sometimes so a bit of experimentation with the quantities may be required. One reader suggests adding a bit of lemon juice and a bit of sugar (thanks, Karin). When you have whipped all the cream, spread it over the top of the trifle. Add your chosen toppings.
As a variation, try adding sliced banana or a tin of mixed fruit to the jelly layer.