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-and-thousands, grated chocolate etc.
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-op, Sainsbury’s, Tesco and other places are listed as being vegan.
Jelly made from agar-agar (which comes from seaweed) is generally vegan. Many other brands use gelatine (which comes from the chewy bits of cows.)
Again, there are many custard powders that are vegan, such as Bird’s, Co-op, Sainsbury’s, Somerfield.
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.