Vegetarian Christmas dinner
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Individual Vegan Bourbon and Ginger Trifles recipe

Individual Vegan Bourbon and Ginger Trifles recipe

Menu B: A feast to impress - Christmas feast for under £4 per person 

For dessert - Individual Vegan Bourbon and Ginger Trifles - Christmas is made for trifles and these grown-up ginger and bourbon ones are vegan and thoroughly moreish.

The earliest known recipe for trifle was published in 1596 in ‘The good huswife’s Jewell’ by Thomas Dawson. One of the ingredients in this recipe was ginger.

Individual Vegan 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

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