Golden Rum, Biscoff and Pumpkin Pie Trifle

Ingredients

For the custard

• 300g pumpkin or butternut squash, peeled, deseeded and cut into small chunks
• 1 tbsp sunflower oil
• 130ml oat or almond milk
• 28g caster sugar
• 1 tsp tahini
• 2 tsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• A few pinches of grated nutmeg
• A pinch of sea salt

For the Biscoff sponge layer

• 230ml oat or almond milk
• 1 tsp cider vinegar
• 100g Biscoff spread
• 1 tsp vanilla extract
• 100ml sunflower oil
• 130g caster sugar
• 200g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp sea salt
• 10g vegan margarine, for greasing

For the nuts topping

• 50g hazelnuts, very roughly chopped
• 50g pecans, very roughly chopped

For the blueberry compote layers:

• 250 frozen or tinned blueberries
• 1 tbsp lemon juice
• 2 tsp caster sugar, or to taste
• 100g mixture of chopped dried prunes and flame raisins

For the syrup

• 4 tbsp golden rum or bourbon, to taste
• 2 tbsp maple or golden syrup, to taste

For the cream and topping

• 300ml vegan whipping cream (we used Elmlea)
• 30g crystallised ginger
• Grated nutmeg

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. To make the custard: In a roasting tin, mix the pumpkin or squash with 1 tbsp of sunflower oil. Roast for 30-40 minutes or until tender and a little golden. Leave to cool completely. Put the cooled pumpkin and remaining custard ingredients into a food processor. Blend until it becomes silky smooth. Set aside in the fridge.
3. To make the sponge: Turn the oven down to 180°C/160°C fan/gas mark 4. Grease a 20cm x 30cm square brownie tin with the margarine and line with non-stick baking parchment.
4. In a jug, mix together the oat or almond milk and vinegar. Leave it to stand for 5 minutes, so it curdles slightly. In a medium bowl, add the Biscoff spread, vanilla extract, oil and sugar. Use an electric whisk to beat until smooth. Add the milk mixture and whisk together.
5. In a separate bowl, mix together the flour, baking powder, bicarbonate of soda and salt. Sieve one third of the flour mixture into the bowl with the wet mixture and fold it in using a large spoon. Add the next third and fold in again. Add the final third and fold in, being careful not to overmix.
6. Spoon the sponge mixture into the prepared tin and bake for 25-35 minutes, until springy to the touch. Remove from the oven and leave to cool in the tin for 15 minutes. Lift out of the tin with the paper and leave to cool on a wire rack.
7. To roast the nuts: Place the hazelnuts and pecans on a baking tray, then roast for around 10 minutes in the oven, until they are a deep golden colour. Shake the tray occasionally to ensure even roasting and to keep a close eye on them as they can burn easily. Put the hazel roasted nuts onto a plate or board to cool.
8. To make the blueberry compote layer: In a small saucepan, heat the blueberries with the lemon juice and sugar over a low heat. Simmer gently for around 5-7 minutes, until the mixture is syrupy and will coat the back of a spoon. Take off the heat and mix in the prunes and flame raisins. Set aside to cool.
9. To make the syrup topping: In a small jug, mix together the rum or bourbon and maple or golden syrup. Set aside.
10. To make the whipped cream: In a large bowl, use an electric whisk to beat the cream until it holds its shape. Be careful not to overwhip or it may split.
11. To assemble: Cut the sponge into small squares then add half of the sponge in a layer in the bottom of a trifle dish. Drizzle over some of the syrup topping and almost half of the blueberry compote.
12. Add a third of the nuts and a third of the ginger, then half the custard and a third of the cream. Repeat these layers a second time in the same order.
13. Top the trifle with the rest of the whipped cream. Sprinkle the rest of the crystallised ginger, nuts and nutmeg over the top. Drizzle over the syrup to finish.