Trifle

SWEET
This recipe comes from South Africa where my sister-in-law,
Allouise, served it one Christmas.
This is my 250th vegan recipe blog! I will be signing off now as our first guest are arriving. I will be back in the New Year 2012 with many more vegan recipes. Happy Christmas to you all.
Ingredients
6 Swiss tarts, they may be stale or a biscuit base of your choice
4 ozs 125 g chopped nuts and cherries
1 tin peach or pear halves
2 pints vegan custard
2 fl ozs 50 mls Van der Hum, sherry or brandy may be used or orange juice
4 ozs 125 g coconut cream, thick
Method
In the bottom of a glass dish place the Swiss tarts. Sprinkle over half the nuts and cherries, keep the other half for decoration.
Pour over the liquor.
Chop up a couple of the peaches or pears and add with the juice.
Pour over the custard. Allow to set. Add the coconut cream.
Decorate with the remaining peach or pear halves and sprinkle over the nuts and cherries.
Keep chilled until serving.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Trifle

  1. Trifle for Christmas was fabulous – a real hit with the kids! Thanks for this great recipe

    • Thanks Fiona,
      My trifle was rather runny as the custard did not set firmly. A friend advised me that in the tropics you need to use less soya milk for it to set (the ratio is a 5th less – 500 mls in the recipe use 400 mls).
      Heather

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