Sunday, 6 January 2008

Dairy Free Trifle (egg free, dairy free, gluten free)

Six years ago, we spent our first New Year’s Eve in our first ever house. It was all very exciting because although we still felt like students, we were able to offer food and shelter to those poor folk looking for fun on a wintry New Year’s Eve; namely my good friends Sandra and Nat.

Oh how we giggled in excitement that we had the house all to ourselves and no-one could tell us when to go to bed! Oh how hilarious it was when the balloon I was smearing with chocolate burst, and the kitchen suddenly resembled a crime scene. Oh how alarmed we were that my husband was able to drink so much and then propel fireworks into the air from his home-made launch pad in the garden. It was quite a sobering moment as we watched him peer owlishly at the touch paper of enormous rockets and realised that our lives were in his hands. Noting our concern he assumed a reassuring paternal air and brandished a Super Woofer Mega Beirut Bang;

Relaxssh Girlssh’ he grinned, ‘I know exshackly what I’m doing’.

I still remember with fondness, the team nightshirts from that first New Year’s Eve. In the build up to our soirée I’d happened upon some truly dreadful winceyette nightshirts. Cheap as chips, I’d snapped up three so that Sandra, Nat and I could be attired as one. I’d not expected the girls to be so excited, nor for them to insist that we immediately put them on and wear them all evening. Little did I know that a tradition had been born.

Over the intervening years, Sean and Erin, Sandra (again), Kate and Matt have all received their share of nightwear. Kate and Matt in particular lucked out one year with lovely Cath Kidston PJs for her, and some rather fetching drawstring pinstripes for him. It had been a year of plenty.

This year we were entertaining family. I dithered over the pyjama tradition; can one really buy nightwear for one’s in-laws, brother-in-law and brother-in-law’s girlfriend? I decided that one probably could, and before we could start our meal, we first had to open our pyjamas and put them on. At some point in the evening, the delightful Deborah decided to fashion a headdress for herself from the pyjama bottoms. Carole and I were not to be outdone and we all cavorted for the camera in our various guises. We were a motley mix of Nun, Al Qaeda devotee (complete with log from the fire as surface to air missile launcher), and turban-wearing woman from the East.

After the meal, the evening continued pleasantly outside around a bonfire. The guitar slurred drunkenly as my husband and his brother vied with each other to remember the riffs to rock anthems from the 60’s through the 90’s. I’m sure I saw the ghostly, anguished face of Jimi Hendrix in the wreaths of smoke from the fire. And the Gallagher brothers should definitely have been wincing.

The chimes of Big Ben were sadly lacking, but we belted out a rousing chorus of Auld Lang Syne at midnight, then pleased our Gallic neighbours with a raucous rendition of God Save the Queen at 1am. That was Carole’s idea; she wanted to be in step with the UK and celebrate the real entrance of the New Year. Apparently the real New Year starts at 00:00GMT regardless of your creed, colour or location in the world. When our house is firebombed by irate locals, I shall send the bill to her.

And as a fine climax to our evening, I served up a New Year Trifle. I’ve never made one before, but as Carole always does, it seemed fitting that I should return the compliment.
Perhaps another New Year’s tradition has been born?

Pyjamas and Trifle; it’s a winning combination.

New Year Trifle

Trifle is a bit of a tricky one to make dairy-free. It's even trickier to make it egg free, dairy free and gluten free. The one I made (and the one pictured) was everything-free from the base to the top of the custard...and then was topped with oat cream which most coeliacs would not be able to tolerate. However, I have a cunning plan of alternatives. To make this everything free, you could top it with coconut cream. If you need only be gluten free, you can top it with dairy cream. If you need only to be dairy free, you can top it with oat cream. Phew, I hope that's clear...and acceptable.

Trifle sponges (egg free, dairy free, gluten free):

4 heaped tsps Orgran 'no egg' egg replacer mixed with 8 tbsp orange juice

1 heaped tbsp ground linseeds (put whole linseeds in your blender and blitz)

130g sugar

2 tbsps vegetable oil

1 tsp mixed spice

Trifle Sponges (egg free, dairy free with wheat flour):

4 heaped tsps Orgran 'no egg' egg replacer mixed with 8 tbsp orange juice

1 heaped tbsp ground linseeds (put whole linseeds in your blender and blitz)

1.5 tsp gluten free baking powder

1 tsp mixed spice

110g sugar

2 tbsp vegetable oil

110g wheat flour

Trifle Sponges (gluten free with eggs)

4 eggs

2 tbsps vegetable oil

130g sugar

1 tsp mixed spice

  • For egg free versions: put the 'no egg' and the ground linseeds into a bowl and whisk gently to remove any lumps. Set aside
  • Pre-heat the oven to 200 degrees celsius/Gas 4
  • Grease and line a 28x18cm rectangular tin with baking parchment
  • Put the 'no egg' and linseed mix - or eggs if using - into a large mixing bowl. Add the sugar and oil. Either use a hand whisk or an electric whisk to whisk the 'egg' and sugar together until it thickens slightly. If you are using real eggs, you will need to whisk until the mixture has doubled in volume (or is at least very fluffy and puffy)
  • Add the mixed spice, baking powder and wheat flour if using. For gluten free: add the rice and potato flour, xanthan gum, mixed spice and baking powder. Mix gently with a metal spoon until all the ingredients are mixed together
  • Pour the mixture into the middle of the tin. Then using the back of the metal spoon, gently ease the mixture to the edges of the tray ensuring that you have an even spread of mix over the tin
  • Bake for approximately 10 minutes until it has risen, is golden brown and springy to the touch. Remove from the oven
  • Turn the sponge onto a cooling rack and allow to cool. When cold, cut into sponge finger shapes (or squares) or whatever shape will best fit your trifle bowl
  • Place in the base of your trifle bowl

For the base:

2-4 tbsps of sherry / port or whatever you wish

Approx 200g of Fresh, frozen or jarred fruit - enough to cover the sponges, (I used a mix of cherries from a jar, blackcurrants from a jar and fresh blackberries)

1 sachet of vegetarian jelly crystals

For the custard:

350ml rice milk

200ml coconut milk (or 500 ml of dairy milk if you can tolerate it)

2 tbsps Bird's Custard Powder (or other Gluten free custard powder)

2 tbsps sugar

For the topping:

250ml Dairy whipping cream, oat cream, or coconut cream

Approx 50g dark chocolate

  • With your trifle sponges neatly positioned in the base of the trifle bowl, spoon over the sherry/port/etc. You could use orange juice if you wanted to avoid alcohol
  • Arrange your fruit of choice over the sponges
  • Make up the sachet of jelly crystals with boiling water as per the packet instructions (make up the liquid using some juice from your jarred fruit if you wish). Leave it to cool until it is thickening slightly, but is not setting. Pour the jelly over the sponges and fruit. Make sure you leave enough space at the top of your trifle bowl for the custard layer and cream layer; you might not need to use all the jelly
  • Leave the jelly to set for a few hours
  • Meanwhile, using the mix of rice milk and coconut milk, make up the custard as per the instructions on the packet. When it is thick, and still hot, completely cover the surface with cling film to prevent a skin forming. You'll need to press the cling film/plastic wrap/cling wrap down onto the top of the custard, not just cover the top of your jug. Leave the custard until it is almost cold
  • When ready to use the custard, remove the cling film from the custard and use a small wire whisk to whisk out any lumps that have escaped your cling film. Pour the custard over the surface of the set jelly, smooth with the back of a spoon. Remember to leave enough space at the top for your cream layer; you might not need to use all the custard
  • Leave the custard to go completely cold
  • When ready for the final push, whisk your cream of choice to remove any lumps. For dairy cream you will need to whisk until it thickens enough to spread. Spread your cream layer over the custard layer and grate some dark chocolate over the top. Or top with cherries, or some gluten free, dairy free Carnival Sprinkelz available from Dietary Needs Direct
  • The best way to eat this trifle is to bury your head in it and start sucking. Remember to suck not inhale, you don't want to choke now do you? The sucking method is only recommended for adults, and Pig in the Kitchen can accept no resposibility for death, disablement or other awful things that may result from this practice
  • And a Happy New Year to you all!

© Pig in the Kitchen 2007

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Potty Mummy said...

I used to suck up vodka jelly. Now I'm older and wiser, I think your trifle would do just as well. Happy New Year, Pig!

Pig in the Kitchen said...

PottyM, i've never tried vodka jelly having been seriously burned with flavoured vodka...and I don't mean third degree burns. I'm on my frugal January diet and really, REALLY want my trifle right now!
Happy New Year to you 2,

Amanda at Little Foodies said...

Sounds like loads of fun!

We always had trifle on New Years Day. Sadly with everything going on this year I'm still awaiting trifle. Hence it will feature in this weeks menu... Must be mad!

Happy New Year!!

mutterings and meanderings said...

What a wonderful tradition. I am a PJ devotee.

Your NY party sounds fab too.

Pig in the Kitchen said...

A@LF, I think your husband should be roped in to make the trifle with the boys? This could become a new year tradition in your house? Your part is to insist on being in pyjamas when you eat it!

M&M, Pyjamas are the only way to go. I stayed in mine for the whole day on Jan 1st. I did have to team them with wellies and a coat when i went to get wood from the garage, but i don't think that mattered....!

Iota said...

Do you think it's called wincyette because the very thought of it makes you wince a little?

Pig in the Kitchen said...

oh Iota, i know it SHOULD make me wince, but i've grown rather attached to it! so warm on those (many) nights that my husband is away. but shhh, we won't tell anyone, ok?

Brom said...

That's a damn fine looking trifle - non diary too - amazing!

Nice tale, I can especially relate to the guitar bits! nice.

Frog in the Field said...

My sister-in-law made me promise never to make trifle again. I can make just about anything else...honestly.

Pig in the Kitchen said...

why thank-you Brom! I was rather amazed it tasted so good; i ate more than anyone. I'm sure you're a very fine guitarist after a couple of bottles of wine. And before as well. And I think i'm digging myself a hole, so i'll stop now!

FITF, really? And you a farmers wife, I had you down as churning out bacon sandwiches (not with those beautiful new piglets tho), apple pies, trifles, roast dinners... It seems i am wrong!

Akelamalu said...

Wonderful traditions there Pig! LOL

My sherry trifle is renowned - mainly for the amount of sherry it contains! ;)

Marianne said...

Happy New Year to you PITK.

I love new traditions and think my Christmas Walk could become one. The Pyjama idea is inspired! Funnily enough, I did actually see the New Year in in bed, but didn't bother with pyjamas! Wonder if that could become a new tradtion too?

Pig in the Kitchen said...

Akelamalu, I was quite sparing with my sherry (in fact i used Port), perhaps next time i'll take a leaf out of your sloshed trifle recipe book!

Marianne, happy new year to you! I confess to blushing a little at your saucy admission! I will be heading over to you very soon to see if the man in the pink shirt is responsible for your New Year's Duvet celebrations!

Amanda at Little Foodies said...

I could stay in pj's all day every day. Love my pj's. When in France for my cousin's wedding during the Summer my nickname was Hugh (as in Heffner) as I'd stay in my pj's all day. Pottering around the house and garden doing preparations and stuff. I got dressed at about 3 or 4pm. I had no bunny help though!

I'll admit there are (rainy) days when we're at home and I let the boys (and me) stay in pj's all day. Drives husband mad! Also a bit embarrassing when people just turn up... to find very lazy bovine creature and her offspring!

Mopsa said...

Can you also do a recipe for a calorie free trifle? Please.

Pig in the Kitchen said...

A@LF, oh i'm with you on the all-day pyjama option. My son hates having to get out of his pyjamas. I'm very happy for all of mine to stay in pyjamas all day; they have the rest of their life to knuckle down and pull on uniforms and suits!
I like the playboy story, may i call you Hugh?!

Pig in the Kitchen said...

Mopsa, oh I'm so rude! i think you must have posted your comment as i posted mine. A calorie-free trifle is the simplest recipe of all my dear. All you do is eat the trifle with your eyes firmly shut. It's a simple trick but really does ensure that the trifle has no impact on your glycaemic index.
(i'm not entirely sure if a person has a glycaemic index, but it sounded good didn't it?! Rest assured; close your eyes, the trifle contains no calories.)

elizabethm said...

love the idea of sucking up trifle and am impressed with the pajama tradition. would definitely have to have new ones if they were to be worn in even semi public.

Mya said...

Sounds delicious! Food containing alcohol always gets my vote - kill two birds with one stone, and all that.
I'm on the spartan January regime too, woofing up rice cakes as if they're almost edible. It's pathetic.

Mya x

Amanda at Little Foodies said...

You may and as you're such a pyjama advocate I'll admit that it doesn't have to be a rainy day for us to stay in pj's. So good to know I'm not the only one.

Pig in the Kitchen said...

ElizabethM, the pyjama tradition is a way to guarantee at least one new pair of pyjamas a year, result!

MYA, oh my sympathies. Why does denying myself food result in a food obsession? I think Paul McKenna may be my next stop.

Oh Hugh, not to worry, your dirty pyjama secret is safe with me. (Such an honour to have you on my blog, thank-you. Do you have any spare bunny tails?)

academic said...

I actually enjoyed reading through this posting.Many thanks.

Catering Equipment said...

Sounds like fun!

Catering Supplies

Anonymous said...

all dove's farm gluten free flours inc. rice and potato have trace amounts of cross contamination with gluten.

HelloKitty said...

I tried your recipe, egg and dairy free and it came out brilliant! I had 19 people over for my sons nineteenth and there were 5 people off egg, 4 off dairy, and a further two off gluten and sugar as well(they just didnt partake of dessert!) Not to mention the vegetarian who also doesn't eat gelatin.
But it was lovely. I'm so impressed how the sponge came out without egg. I've never attempted cake without egg, hence my daughter has only had cake once, when a mother went to a load of bother to bake an egg free cake at a party she was invited to.

Pig in the Kitchen said...

Hello Kitty! Thanks so much for taking the time to comment and I'm thrilled that it all worked out and everyone was happy. I'm also in awe at you casually inviting 19 people around for a party! Big respec' to you :-)

Allie gg said...

This is the nicest thing I've eaten in my entire life!.... I couldn't stop!!!...I am vegan and gluten free and find it difficult to make real nice 'treat' dishes. Even my non-vegan friends couldn't get enough, thanks pig! :)