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Uncaged 1993-2012: This is the archived website of Uncaged. All information correct at the time of archiving - November 2012.

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Vegan Recipe

Sherry Trifle

Ingredients:

  • 200g plain vegan sponge cake
  • 2 tbs jam
  • 200ml sherry
  • 500ml thick custard, made with soya milk, chilled
  • 300ml cashew cream, unsweetened
  • caster sugar or icing sugar, to taste

Method:

Spread the sponge cake with jam, then cut into pieces and arrange in the bottom of your serving dish. Pour on the sherry and allow to soak for 10 minutes. Beat the custard, then pour over the sponge cake.

Depending on the thickness of the cashew cream, sweeten with either icing sugar, to thicken slightly, or with caster sugar, to taste. Spread over the custard.

Chill until needed. May be decorated with toasted almonds, grated chocolate, or glace cherries.

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Uncaged 1993-2012: This is the archived website of Uncaged. All information correct at the time of archiving - November 2012.