Vegetarian Eggless Fruit Trifle Pudding Recipes

Steps:

• Arrange the cake slices in a deep glass dish.
• Pour fruit juice over them and let the slices get completely soaked in the juice.
• Allow it to sit for 30 minutes refrigerated.
• Prepare the jelly following the instructions on the packet.
• Spoon the prepared jelly over the cake BEFORE it sets{i.
• e.
• ,as soon as you add the cold water to it}.
• Allow this to set in the refrigerator for 1 hour.
• The jelly will not be completely set yet.
• Add the custard powder to a little milk and mix well to dissolve.
• In the meantime, prepare the custard by boiling the milk and adding the dissolved custard powder-milk mixture to the boiled milk.
• Add sugar and mix it all well.
• The custard is ready when the whole mixture thickens.
• Remove from heat.
• Let it cool at room temperature.
• Divide the custard into 2 equal parts.
• To one part, add all the fresh fruits and mix well.
• Remove the glass dish now from the refrigerator.
• Spoon the plain custard layer over it.
• Next spread the fruit custard over it.
• Sprinkle the chopped nuts.
• In a bowl, whip together the whipped cream, powdered sugar and the vanilla essence.
• Spoon this mixture over the nuts and custard.
• Garnish with fresh green grapes and strawberry slices.
• Sprinkle the grated chocolate over the cream.
• Chill for 4-5 hours.
• Now, the jelly will be completely set.
• Slice into pieces and serve chilled.
• OOOOOH JUST DIG IN AND ENJOY!

Steps:

• Boil the milk, add custard powder, vanilla essence and sugar.
• Cook for two minutes.
• Leave aside to cool.
• prepare jelly as pre the instructions and leave aside to cool.
• Cut the cake into two parts and set it in the casserole.
• Pour the custard and the jelly over the cake.
• Put it in the fridge for half an hour.
• Then remove it and spread the cream over it.
• Serve chilled!
• Decorate with canned fruits (as per desire).
• Note: The jelly should be in a liquid state in the step no.4

Steps:

• To make the sponge, heat the oven to 180C/160C fan/gas 4 and oil and line a 20cm square or round cake tin with parchment. Mix the vegetable oil, vanilla paste, lemon juice and plant milk in a jug. Tip the baking powder, caster sugar and flour into a large bowl. Make a well and slowly whisk in the vegetable oil mixture until smooth, then spoon into the prepared tin and bake for 30-40 mins until golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.
• Meanwhile, make the compote. Put the raspberries, sugar, lemon and 50ml water in a small pan, bring to a simmer and cook for 4-6 mins until the fruit breaks down a little to a sauce. Remove and set aside to cool.
• To make the custard, put the cornflour in a bowl and add a splash of the cold plant milk, and stir until lump-free. Pour this mixture into a saucepan with the remaining ingredients, including the rest of the milk, and cook over a low heat for 6-8 mins, stirring often, until you get a thick custard that coats the back of a spoon thickly. Cover the surface with a piece of parchment and set aside to cool.
• To assemble, cut the sponge into squares or fingers, and place in the bottom of a trifle dish. Spoon over the compote, then add 150g of the raspberries. Give the cooled custard a brief whisk, then pour over the top of the raspberries. Chill for 1-2 hrs until the custard has set.
• Whip all of the ingredients for the cream together until you get soft peaks (it's best to taste the cream for sweetness before adding the icing sugar), and spoon over the top of the set custard. Chill until ready to serve. Scatter with the remaining raspberries, mint, almonds and a dusting of icing sugar to decorate, if you like.