Puddings for the Platinum Jubilee Long Weekend
It’s officially the long weekend and time to celebrate 70 years of reign for Her Majesty, Queen Elizabeth II. Why not mark this occasion with a traditional British pudding. Here is what Groombridge Farm Shop Staff will be making this weekend.
Lemon Swiss Roll and Amaretti Trifle
Of course we recommend trying the official pudding of the Queen’s Platinum Jubilee created by Jemma Melvin from Southport, Merseyside.
Prep time: Over 2 hours
Cook time: 35 minutes
What you will need
- 2 Swiss roll tins, approximately 24cm x 34cm (9 ½ inches x 13 ½ inches)
- A trifle dish with capacity of 3.5 litres (6 pints)
For Swiss rolls:
- 4 large eggs
- 100g caster sugar, plus extra for dusting
- 100g self-raisin flour, sieved
- Butter, for greasing
For the lemon curd
- 4 large egg yolks
- 135g granulated sugar
- 85g salted butter, softened
- 1 lemon, zest only
- 80ml fresh lemon juice
For the St. Clement’s jelly
- 6 gelatine leaves
- 4 unwaxed lemons
- 3 oranges
- 150g golden caster sugar
For the custard
- 425ml double cream
- 3 large egg yolks
- 25g golden caster sugar
- 1 tbsp cornflour
- 1 tsp lemon extract
For the amaretti biscuits
- 2 egg white
- 170g caster sugar
- 170g ground almonds
- 1 tbsp amaretto
- Butter or oil, for greasing
For the chunky mandarin coulis
- 4 x 298g tins mandarins
- 45g caster sugar
- 16g arrowroot (2 sachets)
- ½ lemon, juice only
For the jewelled chocolate bark
- 50g mixed peel
- 1 tbsp caster sugar (optional)
- 200g white chocolate, broken into pieces
- 600ml double cream
- To make the Swiss rolls, preheat the oven to 180C/ 160C Fan/ Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the eggs and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10-12 minutes or until the sponges are lightly golden and cooked through.
- Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.
- To make the Lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.
- To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/ 14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.
- To make the Custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool.
- To make the Amaretti biscuits, preheat the oven to 180C/ 160C Fan/ Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/ ¾in apart, as they will expand during cooking. Bake for approximately 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.
- To make the chunky Mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, stir the arrowroot with 2 tablespoons cold water to make a paste, then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely
- To make the jewelled Chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards.
- To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/ 1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.
- Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards.
Recipe source: https://www.fortnumandmason.com/platinum-jubilee
Victoria Sponge Cake
If the official jubilee pudding sounds too much then why not try a real classic, the Victoria sponge. Named after Queen Victoria, this is a quintessential British bake. We have a fantastic Victoria Sponge available in the shop. Alternatively why not try making it with ingredients from the shop.
Prep time: 15 minutes
Cook time: 30 minutes
- 160g unsalted butter, softened
- 160g self-raising flour, sifted
- 160g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 100ml double cream
- 125g strawberry jam
- 1 tbsp icing sugar, for dusting
- Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with non-stick baking paper.
- Cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated. Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
- Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the non-stick baking paper.
- Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.
Few desserts say summer like Eton mess, the ultimate British pudding. The Eton mess was first mentioned in print in 1893.
Prep time: 20 minutes
Cook time: 1hr and 15 mins
- 2 large egg whites
- 120g caster sugar
- 500g strawberries, hulled and roughly chopped
- 450ml double cream
- 1 tbsp icing sugar
- Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
- Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.