The puddings
A variety
of pods will beautify the buffer table. Ideally, they should be able to stand
at room temperature for some time without spoiling. Add Jubilee accents with
flags, themed china and bunting.
The
Perfect Victoria Sponge
Fluffy,
light and befitting a Royal buffet – the Victoria sponge is one of Britain’s
best-loved cakes.
Hands-on
time 30 min, plus cooling. Cooking time about 30 min. Cuts into 10 slices
· 225g (8oz) unsalted butter,
softened, plus extra to grease
· 225g (8oz) self-raising flour, plus
extra to dust
· 225g (8oz) caster sugar
· 4 medium eggs
· 1tbsp milk
· 6tbsp loose strawberry jam
· 250ml (8fl oz) double cream
· Icing sugar, to dust
- Preheat the oven to 1800C (1600C fan) mark 4.
Lightly grease two 20.5cm (8in) sandwich tins and line the bases with
baking parchment. Dust the sides of each tin with flour (tap out excess).
- Put the butter and caster sugar into a large bowl and beat together
using a handheld electric whisk until pale and fluffy, about 3 min.
gradually add the eggs, beating well after each addition (if the mixture
looks as if it might curdle, mix in a few tablespoons of the flour).
- Sift over the flour and fold together using a large metal spoon.
Next fold in the milk.
- Divide the mixture equally between the sandwich tins and level the
surface of each. Bake in the centre of the oven for 25-30 min or until the
cakes are golden and spring back when lightly pressed. Leave cakes to cool
in tins for 5 min before removing from tins and cooling completely on a
wire rack.
- Spread the jam over the top of one of the sponge cakes, next,
lightly whip the double cream in a medium bowl and dollop over the jam
layer. Top with the remaining sponge cake and dust with icing sugar. Serve
in slices.
Per
slice 527cals, 35g
fat (21g saturates), 52g carbs (35g total sugar)
Het
ahead: Prepare to
end of step 4 up to a day ahead. Wrap the cooled sponges in cling film and
store at room temperature. Complete recipe up to 2hr ahead.
Individual
queen of Trifles
If you want
to make these trifles child-friendly, then use orange juice to douse the
Madeira sponge.
Hands-on
time 30 min, plus cooling and chilling. Cooking time about 10 min. makes 10
· 300g (11oz) Madeira sponge cake
· 25-40ml (1 – 11/2fl
oz) cream sherry, to taste
· 5tbsp raspberry jam
· 300g (11oz) raspberries
· 4tbsp Bird’s custard powder
· 4tbsp caster sugar
· 600ml (1pint) milk
· 2tsp vanilla extract
· 300ml (1/2
pint) double cream
· 2tbsp icing sugar, sifted
· About 50g (2oz) meringue nests,
crumbled
· 25g (1oz) shelled unsalted
pistachios, chopped
- Slice the Madeira cake into 10 equal slices and roughly crumble
each slice into the base of a tumbler or small wine glass. Press down
lightly. Divide the sherry among the glasses, pouring it over the cake.
- Heat the jam gently in a medium pan until it loosens. Add the fresh
raspberries and gently stir to coat the berries in the jam. Divide among
glasses.
- Next make the custard. Put the custard powder and caster sugar into
a pan and gradually whisk in the milk until smooth. Put the pan over
medium hob heat and cook, stirring constantly to prevent lumps, until custard
thickens (it will need to boil first). Take off heat and stir in vanilla.
Set aside to cool for 15 min.
- Re-whisk the custard to break up and divide among the glasses.
Chill until needed.
- To serve, lightly whip the cream and icing sugar until the cream
just holds its shape. Divide among glasses, then scatter over meringues
and pistachios. Serve.
Per
serving 229 cals,
6g fat (3g saturates), 43g carbs (31f total sugars)
Get
ahead: Prepare to
end of step 4 up to a day ahead. Complete up to 1hr ahead.
