This is two desserts in one and perfect for a special occasion such as a street or tea party.
You will need a shallow straight sided round glass dish about 20cm (8”) and 5cm deep for the trifle and a 12 x 9 in (30 x 23 cm ) roasting tin and 6cm straight-edged scone cutters for the sandwiches.
Serves 6
Mini Victoria sandwiches
Ingredients:
225g soft butter or baking spread
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 eggs
4 tbsp milk
1 tsp vanilla extract
For the filling and topping:
300ml double cream, whipped
Raspberry jam
Fresh raspberries
Fresh blueberries
Icing sugar (optional)
Method
1. Preheat the oven to 180C/160Fan/Gas 4. Grease and base line a 12 x 9 in (30 x 23 cm ) roasting tin with greased greaseproof paper. Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
2. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
3. Remove the cake from the tin. Using a 6cm straight-edged scone cutter, cut out 12 mini cakes from the traybake (keep what's left over as you will be using it in the trifle).
4. Slice each cake in half across the middle and spread the bottom half with raspberry jam and a little whipped cream. Sit the other half on top. Spread more cream over the top and decorate with blueberries and raspberries.
5. Dust with icing sugar if desired.
Jubilee cherry and pear trifle
Ingredients:
For the custard
2 eggs
1 egg yolk
25g cornflour
50g caster sugar
1 tsp vanilla extract
300ml milk
300ml double cream
For the trifle
1 400g can pears in natural juice
400g sponge cake (use the remaining traybake)
Cherry jam
75ml Kirsch or cherry brandy
10 Ratafia biscuits, broken
For the topping
300ml double cream, whipped lightly
225g fresh cherries with stalks left on for decoration
Method
1. First make the custard. Measure the eggs, egg yolk, caster sugar, cornflour and vanilla into a mixing bowl. Whisk with a hand whisk until smooth and blended.
2. Measure the milk and double cream into a pan and heat gently until at scalding point (just hot enough to dip your finger in). Pour this over the egg mixture in the bowl and immediately whisk by hand until blended. Wash the pan and pour the custard into the clean pan. Heat gently, stirring all the time until of a slightly thickened and coating consistency. Pour into a jug and set aside to cool a little.
3. Drain the pears, reserving the juice and cut them into small pieces. Split the remaining pieces of traybake in half lengthways and generously spread with cherry jam and sandwich each sponge back together – they will be all different shapes but this is fine!.
4. Measure the Kirsch into a jug and make up to 150ml using the reserved pear juice.
5. Arrange half the trifle sandwiches in the base of the dish, in a single layer. Scatter with half the chopped pears. Add another layer of sponge and the remaining pears. Pour over the pear liquid. Push down so all the sponges are soaked in the liquid. Scatter over the broken ratafia biscuits.
6. Spoon over the cool custard and spread whipped cream over the top. Decorate with fresh whole cherries arranged in pairs around the dish.
7. Chill for a few hours before serving.
Also try:
Phil Vickery's corned beef and pickle turnover and potato salad
Get lots more sweet and savoury Jubilee recipes from ITV Food