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Berry and Custard Trifle
Vegan
Ingredients
  • subheading: Sponge:
  • 200 g white all-purpose flour.
  • 150 g caster sugar
  • ½ tbsp baking powder
  • ¼ tsp baking soda
  • 170 ml plant milk
  • 60 ml neutral tasting oil
  • ½ Tbsp apple cider vinegar
  • ½ tsp pure vanilla essence
  • subheading: Berry compote:
  • 500 g frozen raspberries or mixed red berries of choice
  • 4 tbsp icing sugar
  • subheading: Custard:
  • 500 ml milk
  • 80 g icing sugar
  • ⅛ tsp turmeric powder
  • 5 tbsp cornstarch
  • subheading: Whipped cream:
  • 500 ml vegan double cream
  • 80 g icing sugar
  • ½ tsp Vanilla essence
  • 4 tbsp Toasted almonds - to garnish just before serving
Note: Ingredients may have been altered from the original.
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