Dairy free trifle? Yes, I did it.
A couple of months ago I was thinking about this one. My older kids, loved trifle when they were young and not only does it taste great, but it is full of different textures, so make a great sensory dessert for young babies too. Then I had some time and over a couple of weekends I worked out how to knock up a big bowl of yummy trifle in 3 hours. But not three jam packed hours. Time off in between with a Little B. being entertained inbetween!
a packet of jelly, fruit, fruit of choice, Birds custard powder (in the tin), koko (or your usual milk), coconut milk, hamster poos (or other df chocolate). For the biscuit/cake layer. 1 egg, 75g marg, 75 self raising flour, 75g sugar OR no egg version, 50ml usual milk, 75g sugar, 75g flour.
First make the jelly according to the instructions, put in fridge.
Then make the cake/biscuit layer.
Put the sugar and marg in a bowl and put in microwave for 20 seconds. Mix thoroughly, add egg, mix. Sieve in flour, mix. Put in warm oven 180 degrees for about 15 minutes.
Make an egg free large biscuit. Mix sugar, milk and flour and cook for about 12 minutes at 180 degrees.
While your biscuit is cooking, push some fruit into top of the setting jelly. I used blueberries, as they are in season.
Then get your biscuit or cake, cool, and trim to fit.
While the biscuit/cake is cooling make the custard.
Add 250ml of usual milk to a saucepan., heat gently. In a separate large cup/jug add 2 table spoons of custard powder and a splodge of milk. Stir until a paste. Once the milk in the saucepan is hot add to the paste, slowly, stirring continuously. Once all the milk is mixed with the paste, return to pan and cook on a low heat until it starts to thicken. When it starts to thicken, take off the heat and cool. Then pour on the biscuit/cake. Put in fridge to cool more.
Take a carton of coconut milk and drain off some of the liquid (you can use it in the custard mixed with the milk or save for something else). When you have the thicker liquid and any solid put in a mixing bowl and whip up. If it doesn’t thicken easily, then put in freezer to cool for 20 minutes.
Put the coconut milk (cream) topping on the custard and then sprinkle dairy free chocolate drops on top.