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Discussion Starter #1
Ingredients:<br><br><br><br>
150g vegan sponge<br><br>
I packet raspberry vegan jelly<br><br>
2 tins peach slices, drained<br><br>
1/2 litre cold custard (made with 2 tablespoons custard powder, 2 tablespoons caster sugar and 1/2 litre soya milk - blended together and cooked gently til thickened)<br><br>
1 tablespoon cornflour<br><br>
150ml soya milk<br><br>
60g margarine, melted<br><br>
2 teaspoons vanilla essence<br><br>
2 tablespoons icing sugar<br><br>
Method:<br><br><br><br>
Break up the sponge into the bottom of a glass bowl.<br><br>
Make up the jelly according to the instructions and pour over the sponge. Leave to set in the fridge.<br><br>
Tip the peach slices over the set jelly and sponge and top with the custard in a thick layer.<br><br>
Put the soya milk and cornflour into a pan and mix. Heat it gently, stirring continuously until it goes thick.<br><br>
Stir in the melted margarine and allow to cool slightly.<br><br>
Beat in the vanilla essence and icing sugar and spoon over the top of the custard layer.<br><br>
Leave to cool completely.
 
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