8 Delicious Recipes for your Jubilee Party

Unless you’ve been living under a rock the last couple of months, you’ll be well aware that Her Majesty The Queen’s Platinum Jubilee is just around the corner. And the best way to celebrate? With a party, of course. Whether you’ll be celebrating with friends, family or the neighbourhood, fret not. We’ve brought together some of our favourite jubilee recipes so that you can celebrate in (delicious) style, with treats from The Great British Pantry, Cottage Delight, Maldon Salt and Mary Berry’s Dressings. Happy cooking!

8 Delicious Recipes for your Jubilee Party

The Great British Pantry’s Victoria Sponge Cake

Ingredients

• 335g self-raising flour
• 335g unsalted butter, softened
• 335g golden caster sugar
• 3 tsp baking powder
• 6 large eggs
• 2 lemons, grated zest
• 1 lemon, juice
• The Great British Pantry Strawberry Preserve
• 200g fresh raspberries
• 100g fresh blueberries
• 100g fresh strawberries
• 600ml double cream

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease three 25cm round loose bottomed sandwich tins and line the bases with greaseproof paper.
2. Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined.
3. Divide two-thirds of the mixture between two of the tins. Add half of the raspberries to the last third of the mixture and mix them through, crushing some of the raspberries as you go. Put this mixture into the third tin.
4. Place the three tins in the oven and bake for 20 minutes until the sponges are risen and golden. The raspberry sponge may need another 5 minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool.
5. Whip the double cream thick enough to hold its shape. Spoon the cream into a piping bag fitted with a round nozzle.
6. Spread a thick layer of The Great British Pantry Strawberry Preserve on to one of the plain sponges, then pipe a layer of double cream. Gently place the raspberry sponge on top.
7. Spread a thick layer of The Great British Pantry Strawberry Preserve on the raspberry sponge, then pipe a layer of double cream. Gently place the last plain sponge on top, push down gently and check the layers are even.
8. Top with the leftover cream, strawberries, raspberries, and blueberries to create a Union Jack.

Cottage Delight’s Triumphant Union Jack Trifle

Ingredients

• 1 jar Cottage Delight Jubilee British Strawberry Jam
• 135g pack raspberry jelly
• 420g sponge swiss roll
• 4tbsp cranberry juice
• 500g strawberries, raspberries and blueberries
• 480ml custard
• 360ml whipped cream

Method

1. Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
2. Chop your strawberries in half and then combine with raspberries and blueberries. Leave some fruit for decorating. Roughly chop your sponge swiss role cake into 2cm slices. And chop your jelly into 3cm squares.
3. To assemble, line the bottom of a trifle bowl with half of your cake slices. Press slices half way up along the sides of the bowl. Drizzle cake slices with 2 tablespoons of cranberry juice.
4. Add one third of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over half of the custard. Spoon over half of the jam evenly.
5. Repeat with the remaining cake slices, drizzling over 2 tablespoons of cranberry juice again. Add one third of fresh fruit and all the remaining jelly squares.
6. Pour over the leftover custard. Spoon over the rest of the jam. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.
7. When you’re ready to serve, add whipped cream on top alongside leftover fruit to create a decorative Union Jack pattern.

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Union Jack Tart with Mary Berry’s Honey & Balsamic Vinaigrette

Serves 6

Ingredients

• 1 pack ready to roll puff pastry
• 3 red peppers
• 4 red onions
• 180g soft goat’s cheese
• 1 egg for glaze
• Olive oil drizzle
• Honey for drizzling
• Green salad
• 6 tbsp Mary Berry’s Honey & Balsamic Vinaigrette

Method

1. Preheat the oven to 180˚C.
2. Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20-25 mins until softened.
3. Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork.
4. Then arrange the filling as you like (you can create the union jack like we did). Add the grilled peppers, onions and goat’s cheese and brush the sides of the pastry with beaten egg.
5. Bake for 15-25 minutes, until the pastry is golden and crisp.
6. Toss the salad in Mary Berry’s Honey & Balsamic Vinaigrette and serve. This is also great at room temperature.

Cottage Delight’s Lemon Curd Meringue Cupcakes

Ingredients

Cakes

• 125g salted butter
• 155g caster sugar
• 2 tsp lemon zest
• ½ jar Cottage Delight Lush Lemony Curd
• 2 eggs
• 150g self-raising flour
• 150g plain flour
• 125ml milk

Meringues

• 4 egg whites
• 215g caster sugar

Method

1. Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.
2. Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20 minutes.
3. Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.
4. For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar 1 tablespoon at a time. Continue whisking until all sugar dissolves.
5. Use a piping bag to pipe meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast meringues or bake again for 3-5 minutes until toasted.

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Fish and Chip Celebration Cones with Mary Berry’s Blue Cheese Dressing

Serves 4

Ingredients

• 4 large potatoes
• 1 cup vegetable oil for frying
• Sea salt (to taste)
• 2 cod fillets
• Salt/pepper (to taste)
• 1/2 cup Panko crumb
• 1/2 cup flour
• 2 eggs, whisked
• 4 tbsp Mary Berry’s Blue Cheese Dressing to serve
• Lemon wedges to serve
• Chopped chives to serve

Method

1. Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips, rinse in cold water and pat dry with kitchen towel.
2. Heat the oil in a deep frying pan. Carefully lower the chips into the hot oil and fry for 10 minutes, or until cooked through, but not browned. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
3. Preheat the oven to 180°C. Place chips on a baking tray and cook for another 8-10 minutes, or until crisp and golden brown.
4. Meanwhile cut fish into strips and season well with salt and pepper. Place the flour, whisked eggs and panko crumbs in 3 separate dishes, ready to coat the fish. Start by coating the fish in the flour, shaking off any excess. Then coat the fish in the whisked eggs and finish them off by coating in the panko breadcrumbs, making sure to really press the breadcrumbs on the fish so they get a good crust.
5. Transfer the coated fish strips onto a baking sheet. Let the fish sticks rest while you heat the oil in the deep frying pan.
6. When oil is hot, add the fish strips. Fry for 3 minutes, after which the fish strips should be nicely browned on the underside and can be flipped.
7. Flip and cook for another 3 minutes on the second side. Then remove and let them cool on a few paper towels.
8. Serve your double cooked chips and fish in paper cones, with a lemon wedge, sprinkle of chives and a drizzle of Mary Berry’s Blue Cheese Dressing.

Maldon Salt’s Classic Bakewell Tart

Ingredients

For the pastry

• 220g plain flour
• 120g unsalted butter, cold and cubed
• 30g icing sugar
• 1 large egg, beaten

For the frangipane

• 100g unsalted butter, at room temperature
• 100g caster sugar
• 100g ground almonds
• 1 large egg, beaten
• 1 tbsp plain flour

Method

1. Begin by making the pastry. In a food processor add the plain flour and icing sugar and pulse together until well mixed. Then add the cold cubed butter and pulse together again until it resembles fine breadcrumbs. Next add the beaten egg along with 1 tbsp of cold water and pulse again until it comes together.
2. Tip the dough out of the food processor and gently knead to make sure it is smooth. Lightly flour the work surface and then roll the pastry out until it is 1cm thick, then carefully lift the pastry to line a 23cm fluted tart tin. Trim off the top and gently prick the base with a fork. Place the lined tin into the fridge to chill for 30 minutes.
3. Preheat the oven to 180c.
4. Once the pastry has chilled, remove it from the fridge and fill with baking paper and baking beans. Place the tart onto a baking tray and into the preheated oven to blind bake. Bake it for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes. Once the pastry case is baked remove from the oven and set aside to cool slightly while you make the filling.
5. To make the frangipane add the softened butter and sugar to a large bowl and beat together with an electric whisk until pale, light, and fluffy. Add the ground almonds, egg, almond extract, lemon zest and Maldon salt. Mix again together.
6. To the cooled pastry case start with a layer of raspberry jam, spread this across the pastry evenly. Then on top of this spoon over the frangipane and carefully smooth with a palate knife, trying to ensure the raspberry jam and frangipane remain in layers.
7. Place the tart back in the oven for 20 – 30 minutes until golden brown and a skewer comes out clean. Remove the tart from the oven and set aside on a wire rack to cool completely.
8. While the tart is cooling you can prepare the fondant icing for the top.
9. In a bowl add the icing sugar. Add the almond extract and roughly 2 tbsp of cold water to make a thick but smooth icing (add a splash more water if needed).
10. Place 2 tbsp of the icing into a separate small bowl and mix in the pink food colouring. Spoon this into a small piping bag with a small round nozzle attached.
11. Once the tart has cooled, spoon over the white fondant icing and smooth across evenly. Then pipe parallel lines of the pink icing across the surface. Then use a cocktail stick to create a feathered effect by dragging across in alternating directions. Pop a single glace cherry in the centre, if desired. Allow the icing to set before slicing and serving.

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Cottage Delight’s Mini Patriotic Pies

Ingredients

• 12 tsp Cottage Delight Sweet Apple Chutney
• 2 sheets of ready rolled shortcrust pastry (320g each)
• 200g finely diced pork
• 180g mature cheddar, grated
• 1 egg whisk

Method

1. Preheat your oven to 200°C/180°C fan/gas 6.
2. On a floured surface, lay out both sheets of pastry and cut out 12 large circles and 12 smaller circles. Line a muffin tray with the larger pastry circles and spoon in 1 teaspoon of Sweet Apple Chutney.
3. Add 1 tablespoon of pork, followed by 1 tablespoon of cheese and a second tablespoon of pork. Press the fillings down to ensure they are tightly packed.
4. Top the pies with the smaller pastry circles and crimp around the edge to seal. Brush with egg wash and use a knife to pierce the top of each pie.
   Bake in the oven for 20 minutes until golden brown.

Maldon Salt’s Eton Mess

Serves 8

Ingredients

• 175g Egg whites
• 350g Caster Sugar
• 1 tbsp Lemon juice
• Pink food colouring, optional
• 200g Strawberries, sliced into halves or quarters
• 250g Strawberry coulis or jam
• 600ml Double cream
• 50g Icing sugar
• Pinch of Maldon Salt
• 1 tbsp Vanilla bean paste
• Edible Gold leaf, optional
• Edible Flowers, optional

Method

1. Preheat the oven to 100C.
2. Begin by making the meringues. Add the egg whites to the bowl of a stand mixer and turn the whisk attachment on to high. Whip the egg whites until they form medium peaks and then turn the speed down to medium. Slowly add the caster sugar, a teaspoon at a time, allowing each addition to be properly incorporated before adding the next. You want the sugar to dissolve after each addition and the best way to check is to rub a little of the meringue between your thumb and forefinger – the mixture should feel smooth and not grainy. If it is still grainy then continue to whisk until smooth and all the sugar has been added.
3. The meringue should now be stiff, voluminous, and glossy. Add the tablespoon of lemon juice and whisk again to incorporate. The lemon juice helps to stabilise the meringue.
4. Line 2x large baking sheets with baking paper and use a little of the meringue mixture on the corner of the baking paper to stick it to the sheet. With our recipe we have chosen to bake some large meringues to crumble throughout the Eton Mess but also some smaller, meringue kisses to decorate the top – but this is optional. The pink and white meringue kisses are achieved using a piping bag with a small nozzle attached, then painting some pink gel food colouring up the inside of the piping bag with a food safe brush. Then simply spoon some meringue mixture into the piping bag and pipe small kisses onto the baking tray. These small kisses take roughly 45 minutes to bake.
5. With the larger meringue you can simply spoon these straight onto the baking tray. We left some of ours white. Then with the remaining meringue mixture we marbled some pink through by folding some pink food colouring through stopping before it was fully mixed. Then we spooned this onto the baking tray in the same way. These larger meringues take approximately 1 hour to bake. The best way to tell if the meringue is baked is if they lift very easily off the baking paper.
6. Once all the meringues are baked, remove from the oven, and allow to cool. Once the meringues are cooled you can assemble the Eton Mess. Lightly crush the large meringues and leave the kisses to garnish.
7. Pour the double cream into a clean bowl and add the icing sugar. Use an electric whisk to beat this to soft peaks. You can whisk this by hand, it just takes longer and a little more elbow grease! Finally add the vanilla bean paste and the Maldon Salt and fold through. The Maldon Salt is delicious here as it helps cut through the sweetness of the dessert and enhances the flavours of the strawberries and vanilla.
8. To a large trifle dish, you just want to start layering up – there is no correct way to do this. Simply alternate between layering the softly whipped cream, strawberries, crushed meringues pieces, and strawberry coulis. Finish the top of the layers with some peaks of the whipped cream.
9. Finally, garnish with some of the meringue kisses (we decorated ours with little flecks of gold leaf), strawberry halves and edible flowers. Serve immediately.

Featured image: Cottage Delight

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