Another dessert that only gets made for xmas each year. It’s been a work in progress over previous years, moving away from the quickest and easiest way to put it together to a more less processed version. Both options are below. This is by no means healthy, it’s not recommended if your goal is weight loss but if you are happy maintaining your current weight and avoiding dairy, wheat and gluten, then keep this up your sleeve for your next special occasion.
The less processed homemade options are in brackets.
Gluten Free Vanilla Cake Mix – Cut into cubes and place in trifle dish
(You can make your own cake substituting flour for gluten free flour and milk for dairy free milk like coconut milk or almond milk).
Well Good Instant Custard Powder made with coconut milk and water
(A much nicer alternative is to make your own. Zest of 1 lemon, 60g honey, 50g of gluten free corn flour, 4 eggs, 1 tsp vanilla bean paste, 500g long life coconut milk. Put all ingredients in saucepan over medium-low heat and heat gently, whisking every now and then until it simmers, then lower heat and continue to whisk until custard thickens. Don’t let it boil).
(Make your own using 300g frozen raspberries or blueberries, 200g water, 2 tbs gelatine and 40g honey – place all ingredients in the blender, mix until smooth. Pour into saucepan, bring to a simmer. Cook, stirring over medium heat for 5 minutes. Pour over cubed cake and freeze for 30 minutes to set).
Fruit – Tinned peaches in natural juice, pour juice over the cake when putting trifle together.
(Use fresh peaches and strawberries thinly sliced).