250mlplant creamI used Elmlea double. You can use coconut cream.
Preheat oven to 180oC/356oFMix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms. Set aside for ten minutes for the ingredients to soak up the liquids. After ten minutes give the mix another few stirs and pour into a lined/oiled cake tin 7/8" .Pop in the oven for 25-30 minutes. Carefully remove from the oven and allow to cool in the tin for 20 minutes on a wire rack. Remove from the tin and allow to fully cool before before cutting into fingers.
Bake sponge first or use a shop bought one.Cut sponge into large fingers and layer in the base of a glass dish. Add some chopped strawberries. Prepare your jelly and pour over the sponge and fruit. Place in the fridge to set. Mine took around 3 hours.In a saucepan add the custard and white chocolate. Heat gently until the chocolate has melted. Pour over the set jelly and place back in the fridge for a further 3+ hours to set.Once the custard layer is set, whip your cream and spread over the top. Decorate with fresh strawberries. Enjoy!
Tip: Allow the jelly and custard to cool for a few minutes before placing in the fridge. This is a very basic recipe using ready made custard and shop bought cream. If you wanted you can make your own custard and use coconut cream instead.