Seasonal Recipes - Desserts
Free-From Trifle
nfNut Free Option
sofSoya Free Option
efEgg Free Option
yfYeast Free
dfDairy Free
gfGluten Free
wfWheat Free
I recommend Proceli iced buns to use as the gluten-free sponge fingers. These are available from http://www.johnsonsdietaryprovisions.co.uk. Alternatively use any shop-bought free-from sponge, OR make a simple victoria sponge (I use Doves Farm flour – see recipe on back).
If you are making this for a mixed crowd of allergic/non-allergics then I recommend making mini trifles directly in serving bowls. Use the same sponge (they won’t notice) but add dairy cream and custard.
Serves 6
Ingredients
- 10 – 12 free-from gf sponge fingers OR 300g free-from sponge cake
- 3 peaches, stoned and cut into chunks
- Handful of strawberries to garnish
- 150ml fruit juice (I use apple)
- 1 tbspn liqueur of your choice (optional)
- 250ml Soya Whipping Cream (I use Cremovita) AND 500ml Soya Custard (I use Alpro)
- OR for soya-free, 100ml Chilled Coconut milk AND 650ml Free-from custard (see below)
Preparation
- Break the sponge cake up into pieces and place into bottom of large bowl.
- Add the peaches and pour over the fruit juice and liqueur (if using).
- Leave to soak for 15 mins.
- Lightly whisk the soya cream or coconut milk to achieve a smooth texture.
- Fold in the custard.
- Spoon the custard mix over the sponge and peach.
- Decorate with strawberries and keep chilled until ready to serve!
Free-From Custard
Ingredients
- 425ml/ 15floz Vanilla Rice Milk
- Vanilla pod (If can’t get flavoured milk)
- 5 tspn arrowroot
Preparation
- If using plain milk:
- Add vanilla pod to milk and bring milk to the boil then turn off and leave for 15 mins for the vanilla to infuse.
- Remove vanilla pod and reheat milk to a gentle simmer.
- If using flavoured milk:
- Bring milk to the boil then cool slightly.
- Mix 4 cold tbspn milk with the arrowroot.
- Pour into the pan and heat gently for 5 minutes.
- Cool and allow to thicken.
- If keeping custard to eat/use cold later, then cover with a dampened circle of baking parchment. This will allow custard to cool without forming a thick skin.
Key:
Free-From Trifle
nfNut Free Option
sofSoya Free Option
efEgg Free Option
yfYeast Free
dfDairy Free
gfGluten Free
wfWheat Free
I recommend Proceli iced buns to use as the gluten-free sponge fingers. These are available from http://www.johnsonsdietaryprovisions.co.uk. Alternatively use any shop-bought free-from sponge, OR make a simple victoria sponge (I use Doves Farm flour – see recipe on back).
If you are making this for a mixed crowd of allergic/non-allergics then I recommend making mini trifles directly in serving bowls. Use the same sponge (they won’t notice) but add dairy cream and custard.
Serves 6
Ingredients
- 10 – 12 free-from gf sponge fingers OR 300g free-from sponge cake
- 3 peaches, stoned and cut into chunks
- Handful of strawberries to garnish
- 150ml fruit juice (I use apple)
- 1 tbspn liqueur of your choice (optional)
- 250ml Soya Whipping Cream (I use Cremovita) AND 500ml Soya Custard (I use Alpro)
- OR for soya-free, 100ml Chilled Coconut milk AND 650ml Free-from custard (see below)
Preparation
- Break the sponge cake up into pieces and place into bottom of large bowl.
- Add the peaches and pour over the fruit juice and liqueur (if using).
- Leave to soak for 15 mins.
- Lightly whisk the soya cream or coconut milk to achieve a smooth texture.
- Fold in the custard.
- Spoon the custard mix over the sponge and peach.
- Decorate with strawberries and keep chilled until ready to serve!
Free-From Custard
Ingredients
- 425ml/ 15floz Vanilla Rice Milk
- Vanilla pod (If can’t get flavoured milk)
- 5 tspn arrowroot
Preparation
- If using plain milk:
- Add vanilla pod to milk and bring milk to the boil then turn off and leave for 15 mins for the vanilla to infuse.
- Remove vanilla pod and reheat milk to a gentle simmer.
- If using flavoured milk:
- Bring milk to the boil then cool slightly.
- Mix 4 cold tbspn milk with the arrowroot.
- Pour into the pan and heat gently for 5 minutes.
- Cool and allow to thicken.
- If keeping custard to eat/use cold later, then cover with a dampened circle of baking parchment. This will allow custard to cool without forming a thick skin.
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
