A Trifle Unhealthy

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As the title suggests, I have been a trifle unhealthy of late. I am not proud of it. Personally, I blame the fact I have been using snacks to placate the children on trips and outings during the holidays and therefore chowing down on them myself. Although really it is all my own fault.

I don’t actually feel guilty about this because a. that creates a bad relationship with food and b. I simply refuse to look at instagram and therefore cannot see all those rainbow bowls of fruit and vegetables which sometimes make me feel inadequate. I love bread. There I’ve said it.

So, to celebrate this I am giving you my vegan trifle recipe that I made for my daughter’s first birthday. I admit, I cheated by buying instant jelly and pre-made custard* so it wasn’t really that complicated but I needed uncomplicated. We had a house guest the night before when I tasked myself with preparing a triple layer, sugar-free, vegan vanilla cake that all went tits up when I didn’t clasp the cake tin together properly and one layer leaked all over the freshly cleaned oven. I wasn’t the one who cleaned the oven so decided to let the other layer bake. My husband was less impressed with burnt on cake mix at the bottom of the oven. However, it all turned out for the best.

This trifle brings together a number of recipes from other sources including the vanilla cake recipe on the Vegan Society, custard from The Good House Keeping cook book**

Ingredients:

For the sponge layer:

100g self raising flour

1.5 tsp baking powder

50g sugar (or enough agave to make it sweet if not using sugar).

60ml vegetable oil

160ml cold water

1tsp vanilla essence

For the Jelly layer:

1 sachet of vegan jelly

A handful each of strawberries, raspberries and blueberries.

For the custard layer:

Either vegan pre-made custard such as Alpro or:

2tsp vanilla essence

1 1/2 tbsp cornflour

1 1/2 tbsp caster sugar

300 ml soya milk (use vanilla if you want)

1 x banana***

For the cream layer:

1 x carton of coconut cream. You could use the tinned coconut milk too. Pop two in the fridge the night before to ensure good separation and then spoon out only the hard cream at the top. I just bought a carton of solely the hard cream.

1 good squirt of agave

sprinkles

Method:

  1. Following the instructions to make a vanilla sponge, pre-heat your oven to 375 /gas mark 5. Mix all the ingredients together  in a bowl.
  2. Depending on size preference either spoon the mixture into a yorkshire pudding tray to make 4 discs or into a cupcake tray. Make sure you grease the bottom with oil or non-dairy butter before hand, even if it is non-stick. Bake for approx 15 minutes or until your knife/skewer pokes into the middle and comes out clean.
  3. While the sponge is cooking, prepare your custard. Mix the cornflour and sugar together with a little (put in by the teaspoon) milk until a smooth paste is achieved.
  4. In a non-stick pan heat the milk until boiling and then add the cornflour mixture. You must stir all the time from this point. Bring back to the boil and cook for 2 minutes where a custard consistency should have formed.
  5. Put the custard into a jug or bowl. Allow to cool a little and place in the fridge for a couple of hours.
  6. Once your sponge has fully cooled you can start assembly and jelly making. Place the sponge layer at the bottom of the bowl and sprinkle your fruit over the top.
  7. Prepare your jelly grains according to the packet. Normally this involves stirring water into the grains on the hob for 5 minutes. Once ready and before it has cooled, pour over the fruit and sponge. Place in the fridge to set.
  8. Once the jelly and custard has set, pour the custard layer over the jelly. Then slice the banana width way and layer on top of the custard.
  9. Put your coconut cream into a bowl with a good squirt of agave and maybe some vanilla essence if you wish. Using a hand blender (you can use a whisk but it will take longer) blend the cream until it is a creamy consistency. Pour over the banana and smooth down with the back of a spoon or a knife.
  10. Add sprinkles and refrigerate until serving.

So, after a summer of baking and eating it is time for me to start another 30 Day Shred. Follow my progress on here, Twitter or Instagram. Feel free to join in too. I’ll be tracking how I physically look rather than my weight because I can be the same weight and widely differing dress sizes. This is about confidence, health and completing the challenge.

* I have managed to make custard before from the Good House Keeping recipe and it turned out great.

**A note on this cook book belonging in my collection. It was a christmas present from my step-Grandparents one year. I think I may have been 14 years old. I was neither in the least bit interested in housekeeping or cooking and thought it was black humour on the part of my grandmother. My mum assured me it wasn’t and I shouldn’t have been so ungrateful as to laugh aloud at such an expensive and thoughtful gift. Given that my grandmother had a wicked sense of humour and often took the mick out of my parents, I still feel it was a joke present given to a teenager who could burn a pan of water. I shall treasure this book forever.

*** I have no idea if banana belongs in a trifle. I had a long drawn out discussion about this with a friend before the making of said trifle. However, I believe that bananas and custard belong together like tea and cake.

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