Trifle

Ingredients:

• 150g vegan sponge (Microwave sponge pudding recipe from above works well - omit the sultanas and syrup)
• I packet raspberry vegan jelly
• 2 tins peach slices, drained
• 1/2 litre cold custard (made with 2 tablespoons custard powder, 2 tablespoons caster sugar and 1/2 litre soya milk - belended together and cooked gently til thickened)
• 1 tablespoon cornflour
• 150ml soya milk
• 60g margarine, melted
• 2 teaspoons vanilla essence
• 2 tablespoons icing sugar

Method:

1. Break up the sponge into the bottom of a glass bowl.
2. Make up the jelly according to the instructions and pour over the sponge. Leave to set in the fridge.
3. Tip the peach slices over the set jelly and sponge and top with the custard in a thick layer.
4. Put the soya milk and cornflour into a pan and mix. Heat it gently, stirring continuously until it goes thick.
5. Stir in the melted margarine and allow to cool slightly.
6. Beat in the vanilla essence and icing sugar and spoon over the top of the custard layer.
7. Leave to cool completely.