Vegan trifle

Heat the oven to 180C/160c fan/gas 4 and line a 20cm x 20cm baking tin with baking paper.

To make the lemon sponge fingers, combine the flour, sugar and baking powder in a large mixing bowl. Pour in the soya milk, sunflower oil, lemon zest and juice, then mix until combined. Pour into the lined baking tray, then bake for 25-30 mins or until risen and slightly golden.

Allow the cake to cool fully before slicing into 2cm-wide fingers. Put the fingers into the base of a large trifle dish in a single layer (any remaining cake fingers can be frozen for up to three months).

Layer the raspberries over the sponge fingers, then prepare the jelly according to pack instructions. Allow the jelly liquid to cool for a few minutes before pouring over the raspberries. Chill until the jelly has fully set.

To make the custard, put the cornflour in a small bowl and pour in just enough vanilla soya milk to make a paste. Add more gradually, stirring to combine, until half of the milk is used. Pour into a saucepan, along with the remaining milk, vegan cream and sugar. Bring to the boil over a low-medium heat, stirring with a balloon whisk for 5-6 mins or until thickened. Remove from the heat and allow to cool fully. Pour the cooled custard over the jelly layer, then refrigerate while you prepare the whipped cream.

Pour the cream into a bowl and whip using a hand mixer for 2-3 mins or until thickened. Spoon the whipped cream over the custard, then sprinkle over the grated chocolate.