10x15cm/4×6” microwavable dish or container, large glass dish, 2 x mixing bowls and saucepan

TRIFLE SPONGE
25g FREEE Self Raising White Flour
2 tsp FREEE Chickpea Flour or FREEE Gram Flour
25g caster sugar
1 tbsp oil
1 tbsp water
½ tsp lemon juice
oil, for dish

RASPBERRY TRIFLE
40g raspberry jelly crystals
260ml boiling water

CUSTARD
360ml milk or vegan milk
4 tbsp sugar
½ tsp vanilla extract
4 tbsp FREEE Organic Cornflour

CREAM
150ml whipping cream or vegan cream

TO ASSEMBLE THE RASPBERRY TRIFLE
150g raspberries
4 tbsp red fruit jam
raspberries, to decorate

Microwave 1 minute on full power

Trifle Sponge

1. Rub some oil around the inside of 10x15cm/4×6” microwaveable dish or container. 
2. Put the self raising flour and chickpea flour or gram flour into a mixing bowl and stir to combine.
3. Measure the sugar, oil, water, vanilla and lemon juice into another bowl or jug and beat together well.
4. Tip the mixture into the mixing bowl and beat into a smooth paste.
5. Pour into the prepared container.
6. Microwave on full power for 1 minute.
7. Leave to cool in the dish.

Raspberry Jelly

1. Put the jelly crystals into a bowl.
2. Pour on the boiling water and stir until the crystals are dissolved.

Custard

1. Measure the milk into a saucepan then remove five tablespoons of the milk to a bowl. 
2. Add the sugar and vanilla extract to the saucepan. 
3. Heat the pan of milk, stirring occasionally, until the sugar has dissolved.
4. Bring the milk almost to the boil then take it off the heat.
5. Add the cornflour to the cold milk stirring to make a smooth paste.
6. Pour half of the hot milk onto the paste stirring as you do this.
7. Tip the mixture back into the saucepan. 
8. Return the pan to the heat and stir as the custard thickens. 
9. Allow the custard to bubble and cook for a minute while stirring.
10. Remove from the heat and leave to cool.

Whipped Cream

1. If using vegan cream, chill this before using.
2. Pour the cream into a bowl.
3. Beat until thick.

To Assemble the Raspberry Trifle

1. Cut the sponge into 6 pieces and put them in the bottom of a glass serving dish.
2. Pour the jelly over the sponge and leave to set.
3. Put the raspberries and jam into a bowl, stir to combine then spread them over the set jelly. 
4. Whisk the cold custard and spread it out over the raspberries.
5. Spoon the whipped cream on top of the custard.
6. Chill until ready to serve.
7. Before serving, scatter a few raspberries over the top of the trifle.