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péché mignon | quick fling trifle

Serves 4

If you need a pudding that you can fling together in a hurry and leave, then this is it. There are many, many variations, and you can simply choose the one that suits you best. I've included 2 versions. I know that traditional trifle doesn't usually contain jelly, but we've included it in one version. And although we haven't used soya much in the recipes, soya custard has been used here for convenience.

Wheat free, dairy free, nut free, meat free version...




Version 1

  1. Slice plain sponge pieces or cakes in half, spread with a layer of jam and stick back together.
  2. Do this with all of them, then lay them in the bottom of a dish.
  3. Drain a can of raspberries or strawberries, reserving a few (or use a punnet of fresh) and lay the rest over the sponge pieces.
  4. Cover with strawberry or raspberry jelly and leave it to set.
  5. Top with custard (and then cream if you like).
  6. Decorate with reserved pieces of fruit.

Version 2

  1. Overnight, drain a tin of black cherries and soak in rum.
  2. Then, slice Maggie B's leftover chocolate cake or wheat-free chocolate cake, spread with black cherry jam, put back together and lay in the bottom of the dish.
  3. Drain the cherries and scatter over the sponge.
  4. Make one or two quantities of chocolate fudge sauce (depends how deep you want the trifle) and pour over the sponge.
  5. You could serve that as it is, if you wished, or add a grated bar of dark chocolate.
  6. Dot the reserved cherries on the top - if you have chocolate sauce left and it's stiff enough, you could put a dollop of that, then rest a cherry on it.
  7. Chill before serving.

Maybe serve with...

Trifle is great on its own, but you can serve with extra fruit or dairy-free ice-cream.

For those able to eat wheat...

Use wheatflour sponge fingers or cake.

If you have custard leftover, see the baked apples, apple crumble or poached pears. If you have chocolate sauce leftover, see the poached pears and Maggie B's lethal chocolate cake.

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