Trifle Submitted by Ceri Sheppard Sponge Ingredients 175g white self-raising flour 3 tsp baking powder 85g caster sugar 115g ground almonds Juice of 1 orange made up to 300ml with water 6 tbsp rapeseed or sunflower oil 1 tsp vanilla extract Directions Heat the oven to 180 C / 350 F / Gas 4. Line the bases of 2 x 20cm sandwich tins with non-stick baking parchment. Sift the flour and baking powder into a bowl and add the other ingredients. Mix well. Divide the mixture between the two tins, levelling it out to give a smooth top. Bake for 20 mins or until the tops spring back when lightly pressed. This makes enough sponge for two trifles, so either eat one sponge when it’s cooked, or it will freeze very well for the next time you want to make a trifle! Custard Ingredients 3 tbsp custard powder 1-2 tbsp sugar 1 carton Alpro soya single ‘cream’ (near the dairy cream in Waitrose or Sainsbury’s, not sure about Tesco) made up to 1 pint with soya milk Method Simply make the custard according to the instructions on the tin, except that you will be using more custard powder than they suggest so that you end up with a thicker custard. I find it less hassle making it in the microwave as long as you make sure the bowl you use is plenty big enough so that the custard doesn’t bubble over! Trifle Ingredients 1 of the sponges you’ve just made! 1-2 tbsp raspberry jam At least 4 tbsp Harveys Bristol Cream sherry which is vegan; use more if you like! You could also use different booze if you prefer, although obviously beer wouldn’t be a good choice!! 200g frozen raspberries (or you could use fresh) Sugar to taste The custard you have just made! 1 carton ‘Organic Cremovita’ (‘Soja-Saane’) (made by Granovita and available in Sunshine on the shelves to the right of the chiller cabinets as you are looking at them) which has been in the fridge for at least an hour Flaked, toasted almonds to decorate Method An hour before you start put the ‘Organic Cremovita’ into the fridge. When you are ready to assemble the trifle start by cutting the sponge in half and sandwiching it together with the jam. Cut into pieces about 2.5cm square and put into the bottom of the bowl in which you’ll be making the trifle. Spoon the sherry over the sponge pieces. Mix the raspberries (you can use them straight from frozen) with sugar to taste. Spread the raspberries evenly over the sponge. Spread the custard over the raspberries and allow to cool. When cool spread the ‘Organic Cremovita’ over the custard. You will be able to use it straight form the packet without whipping it as every time I’ve used it as long as it’s been in the fridge it’s been lovely and thick. Just before serving sprinkle the almonds on the top and enjoy!