So today’s topic is to recreate a childhood meal. I struggled with this one for a while, I had loads of great tasting stuff growing up so it was hard to choose just one thing. I decided to pick something I had occasionally as a kid that I wasn’t massively keen on but something that I now love. Trifle. Don’t get me wrong, I wasn’t a trifle hater, but I’ve never been super keen on boozy desserts and jelly is okay but not my favourite.
So I’ve created a waffle based, alcohol and jelly free trifle. It’s awesome.
For the choc chip waffles:
- 1 cup plain flour
- 1 tbsp caster sugar
- 1 tbsp flaxmeal
- 2 tsp baking powder
- 50g chopped plain/dark chocolate or chocolate chips
- pinch of salt
- 2 tbsp vegetable oil
- 2 tsp vanilla extract
- 1 cup dairy free milk
- Grease and fire up the waffle iron
- Mix together all the dry ingredients and then stir in the wet ingredients. Stir until just combined
- You want to make small waffles for this dish, so spoon only 1 tbsp of the mixture onto each side of the iron. Cook according to the directions of your waffle maker. These only took around 30 seconds – 1 minute to cook for me. You don’t want them to be super crispy, you want them spongey so they’ll soak up all the tasty trifle ingredients.
- When cooked, set aside.
- 1 batch of choc chip waffles (I made around 12-14 small ones)
- 2 punnets of strawberries, sliced
- chocolate syrup
- 2 cartons soya custard
- 2 cartons vegan whipping cream
- Whip up the soya cream and set aside ready for layering
- Begin with the mini waffles, layer the bottom with waffle, then custard, then sliced strawberries. Squeeze a load of chocolate sauce over the strawberry later and then top with whipped creamed. Repeat.
- Top with strawberries, choc sauce and centre with a waffle if you have any left.