This raspberry and whisky trifle is perfect for a Burns Night celebration.
Ingredients
300g vanilla sponge cake
500ml custard
400g whipped cream
300g raspberries
6 tablespoons whisky
25g toasted flaked almonds
Sponge
125g self raising flour
75g caster sugar
1/2 teaspoon baking powder
pinch of salt
125ml soya milk (use soya vanilla milk for more flavour)
50ml vegetable oil
3ml cider vinegar
few drops of vanilla extract (can omit if using vanilla milk)
Preheat the oven to 180 degrees C and grease and line an 8 inch tin, or spray with Release-a-Cake.
Sieve the flour and baking powder into a large bowl then add the sugar and salt and stir. Mix all the wet ingredients in a large jug.
Add the wet mixture to the dry and mix as quickly as possible - a quick whisk will ensure it is fully mixed. Pour the batter into the tin and bake for about 20 minutes until a skewer comes out clean from the middle of the cake. Allow it to cool completely on a wire rack.
Custard
You can buy vegan custard in cartons but for a thicker custard that will set better, mix 35g Birds Custard Powder with 35g sugar and 30ml soya milk into a paste, then add 450ml soy milk with 1 teaspoon vanilla extract and stir continuously until it has thickened. Allow to cool completely, then chill.
Cream
400ml vegan double cream eg Coconut Collaborative, Elmea or Flora
50g icing sugar
teaspoon vanilla extract
3 teaspoons Ultratex (optional)
Whip the cream this with the vanilla extract and icing sugar until it forms peaks. If you are using Ultratex, which helps to firm the cream, sprinkle this in and whip the cream again. Allow the cream to chill for at least an hour.
To assemble the trifle, cut the sponge into pieces and layer the bottom of a large glass bowl with them. Put the raspberries on top of this, keeping a few back to decorate the top. Pour the whisky over the fruit and sponge, then layer the custard, then the cream, on top. Decorate the top with raspberries and flaked almonds.
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