Epic Christmas sandwich

Berry and Custard Trifle

Our Christmas favourite! Our granny used to always make this and we hated the custard but over the years it’s really grown on us and we adore this dish and it reminds us of the great May Flynn our granny! Hope you enjoy this as much as we do!

Takes 40 minutes

Serves 10


  • Ingredients;
  • Sponge;
  • 200 g white all-purpose flour.
  • 150 g caster sugar
  • ½ tbsp baking powder
  • ¼ tsp baking soda
  • 170 ml plant milk
  • 60 ml neutral tasting oil
  • ½ Tbsp apple cider vinegar
  • ½ tsp pure vanilla essence
  • Berry compote;
  • 500 g frozen raspberries or mixed red berries of choice
  • 4 tbsp icing sugar
  • Custard;
  • 500 ml milk
  • 80 g icing sugar
  • tsp turmeric powder
  • 5 tbsp cornstarch
  • Whipped cream;
  • 500 ml vegan double cream
  • 80 g icing sugar
  • ½ tsp Vanilla essence
  • 4 tbsp Toasted almonds – to garnish just before serving


  • Preheat oven to 180 C fan
  • First we need to make our sponge.
  • Grease and line a 20cm (or 8 inch) springform cake tin with baking parchment. In a large mixing bowl, mix all the dry ingredients; flour, sugar, baking powder & baking soda. Then sift them through a sieve. Make a well in the centre.
  • Mix all the wet ingredients together; milk, oil, vanilla essence, apple cider vinegar. Then add mixed wet ingredients to the dry ingredients. Mix together until they just come together into a nice smooth uniform batter.Add the batter to the lined cake tin Place in the preheated oven for 30 minutes. Once done, check if cooked by placing a skewer in the centre, it should come out clean, if not put back in the oven and cook a little longer until the skewer comes out clean and dry. Remove cake from the oven and set aside to cool fully.
  • While the sponge is baking time to make the custard. In a medium size pot over medium heat, bring the milk, sugar and turmeric to a simmer, when the sugar has melted remove approx 200 ml and whisk in the cornstarch making sure there are no lumps, add this back into the pot and whisk while simmering until the custard has really thickened, a few minutes on medium heat. Remove from the heat and chill in the fridge until ready to use. You can do this step ahead if you like.
  • For the fruit mixture, add half the berries to a bowl along with 2 tbsp of icing sugar and mix and set aside. With the other half simply simmer the frozen berries and sugar in a pot for 2-3 minutes and remove from the heat and allow to cool.
  • Whip your cream, vanilla and icing sugar until nice and firmly whipped.
  • Toast the almonds in a clean dry pan for a few minutes until golden brown, taking care not to burn.
  • Very important step is to let everything cool before assembling.
  • To layer your Trifle, break up the cooled sponge and add to a large serving bowl, a glass one if you have it, so you can show off all the nice trifle layers. Drizzle the berry mixture over it , smooth to a flat surface pressing into the bowl, add the chilled custard and smooth into an even layer then layer with the whipped cream. Store in the fridge and keep chilled until ready to serve. And scatter the toasted almonds over the cream just before serving.
  • *we layered it up a little differently in the video but layer it up however suits you!


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