Pumpkin Spice Trifle Pots

Ingredients

• 250ml vegan custard (we used Oatly)
• 100g pumpkin purée (canned or homemade)
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 4 slices vegan sponge cake (vanilla or ginger)
• 2 tbsp maple syrup
• 2 tbsp golden rum
• 4 tbsp blueberry jam or compote
• 8 Biscoff biscuits
• 2 tsp crystallised ginger
• 2 tbsp chopped nuts, pecans or hazelnuts
• 200ml whippable vegan cream
• ½ tsp vanilla extract

Method

1. Make the spiced custard: In a bowl, mix the vegan custard with pumpkin purée, cinnamon, ginger, and nutmeg until smooth and well combined. Set aside.
2. Prepare the sponge layer: Cut the vegan cake into small cubes. Split the cake between 4 short tumblers or ramekins.
3. Make the syrup: Combine the maple syrup and rum in a small jug. Drizzle over the cake cubes to soak slightly.
4. Crumble the Biscoff biscuits onto the cake, reserving a little for the top.
5. Layer the trifle: Spoon the blueberry jam over the cake and biscuit layer. Add a generous layer of the spiced pumpkin custard. Sprinkle with chopped nuts and crystallised ginger if using. Reserve some of the nuts and ginger to garnish.
6. In a large bowl, whip the vegan cream and vanilla, until soft peaks form. Spoon over the top of the trifle.
7. Garnish with the reserved crushed Biscoff, nuts, and ginger.