Summer Berry Trifle

For the Sponge

• 75g dairy-free butter
• 100g caster sugar
• 100g coconut yoghurt
• 100ml Boring oat milk
• ½tsp vanilla extract
• 180g self-raising flour
• ¾tsp baking powder

For the Custard

• 450ml Boring oat milk
• 60g caster sugar
• ½ vanilla pod
• 40g cornflour/cornstarch
• 4 large free-range egg yolks

For the Cream

• 150ml dairy-free thickened cream
• 2 tsp icing sugar

Assembling the Trifle

• 250g frozen summer berries
• 2 Tbsp caster sugar
• Small bunch of mint
• 2-3 Tbsp strawberry jam
• 90ml sweet sherry/brandy
• Dark diary-chocolate, optional
• 40g almond flakes, toasted, salted

Directions

For the sponge

Preheat the oven to 180°C fan bake. Grease and line a 21x21cm square cake tin.

Beat the butter and sugar together until light and fluffy. Whisk in the yoghurt, then the Boring oat milk and vanilla extract. Lastly whisk in the flour mixed with the baking powder.

Pour the batter into the prepped tin and bake in the centre of the oven for 18-20 minutes, until springy to the touch. Turn out onto a rack and allow to cool forat least20 minutes.

For the custard                                              

Split the vanilla pod down the middle lengthwise remove the seeds and add to the Boring oat milk in a saucepan. Stir through with half of the sugar, and warm on a medium heat – keep watching it until it just begins to steam – not too hot as it will scramble the egg. 

Whisk the egg yolks in a heat proof bowl with the remaining sugar and the cornflour. Slowly whisk in the warmed milk a small ladle at a time until you make a paste, and then a creamy milk.  Pour the mixture back into the saucepan and gently cook on a medium low heat, while whisking. It will thicken into a custard consistency.   

To assemble the trifle 

Cut the sponge in half and spread jam over the top of half (you can keep the other half for another time). Cut the jammy sponge into cubes about 4x4cm and place into the bottom of your trifle bowl. Pour over the sherry or brandy.  

Spoon on a layer of the macerated berries, then spread over the custard, gently pushing it out to the edges. Whip the cream with icing sugar and spatula it out on top of the trifle. Finely grate over the white chocolate and sprinkle over the toasted almonds. Place in the fridge for at least an hour or make the day before until you are ready to serve.