Individual Ginger and Bourbon Trifles
Serves 4


600ml water
2 sachets Vege-gel
1 tsp natural orange extract
3 tbsp bourbon
3 tbsp ginger syrup (from the stem ginger jar)
3 tbsp caster sugar
50g crushed ginger nut biscuits
80g stem ginger, chopped
250ml vegan custard
to garnish vegan whipped cream (optional), mint leaves

  1. Mix the first six ingredients together in a large saucepan then bring to the boil.

  2. While you are waiting for the water to boil, put half of the biscuit crumbs in 4 tall glass tumblers and press down gently to form a base. Now divide the stem ginger between all the glasses.

  3. Once the water mixture has come to the boil pour it into the tumblers leaving about a 4cm gap at the top. You might find it easier to pour the liquid into a jug first than directly into the glasses. Leave to set in the glasses – this will take at least an hour.

  4. Cover the top of the jelly with the remaining biscuit crumbs then top the glass with vegan custard.

  5. You can top with whipping cream if desired for extra presentation. Garnish with a sprinkle of biscuit crumbs, a few pieces of stem ginger and a mint leaf. Serve immediately so as not to let the crumb mixture go too soggy.

NB: Soyatoo brand vegan whipped cream can be purchased in a carton or a spray can if you are looking for this ingredient.

© The Vegetarian Society 2010

Individual Ginger and Bourbon Trifles
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