The jubilee is upon us and many are gearing up for a celebratory street party in honour of the Queen’s 60 years on the throne with hundreds of celebrations taking place up and down the country. However, you can’t go to a party empty handed, so here are three fabulously patriotic recipes which are simple to make and will impress all the other guests.
Individual traditional trifles
Serving size 6
- 350 gram Madeira cake
- Strawberry jam
- Strawberry or raspberry liqueur or brandy
- 400 gram strawberries , sliced
- 1 tablespoon golden caster sugar
- 500 gram pot of good quality vanilla custard
- Large pot double cream, lightly whipped
- Slice the cake and sandwich the slices together with jam. Cut into cubes.
- Sprinkle sugar over strawberries in a bowl. Divide the sandwiched cake between 6 glasses and sprinkle a little liqueur over each.
- Spoon over the sliced strawberries and then top each with a layer of custard and a layer of cream.
- Decorate with strawberries.
Pimms Royal jelly
Serving size 4
- 750 gram ripe strawberries , extra to serve
- 50g caster sugar
- 250-300 millilitre Pimm’s
- 4 sheets leaf gelatine
- lemon juice
- whipped cream and shortbread, to serve
- Wash, drain and hull the strawberries.
- Tip into a food processor or blender with the caster sugar and crush.
- Line a colander with a sheet of clean muslin. Place the colander over a large bowl. Tip the strawberry mixture into the colander and allow the juices to drip through overnight.
- The following morning measure the strained juice. Add enough Pimm’s to make up to 600 ml if necessary.
- Place the gelatine leaves in a bowl and cover with cold water. Leave for 10 minutes to soften, then lift out of the water, squeezing out to remove excess. In a small pan, heat 200 millilitre of the strawberry and Pimm’s liquid until it is hot to touch, then remove from the heat. Add the gelatine to the hot liquid and stir to dissolve.
- Pour back into the remaining cool liquid, taste and add sugar or lemon juice to balance the flavour.
- Divide the mixture between four glasses and place in the fridge for at least 4 hours to set. Top with halved strawberries and whipped cream, and serve with shortbread.
Serving size 6
- 450 gram good quality pork sausage meat
- 1 onion, very finely chopped or grated
- 2 tablespoon finely chopped sage
- 250 gram ready-made puff pastry plain flour for dusting
- 1 free range egg, beaten
- 1 tablespoon poppy seeds
- Preheat the oven to 200C/fan 180C/gas 6.
- Put the sausage meat, onion and sage into a large bowl and mix well.
- Roll the pastry onto a floured surface into a big rectangle.
- Cut lengthways into two long, even rectangles.
- Divide the sausage mixture in two and roll each piece into a sausage shape.
- Lay the pieces lengthways along the centre of each rectangle.
- Brush the long edge of the pastry with water, then fold one side of the pastry over to wrap the filling inside. Press down with a fork to seal the join.
- Brush with the beaten egg and sprinkle with poppy seeds. Cut the long rolls into bite-size chunks and space them out on a baking tray.
- Bake in the oven for 25 minutes or until puffed, golden and cooked through.