Brands have gone Wedding Crazy all with their own take on recipes, so I thought I would share some of my favourites with you.
This part 1
The British Cheese Board inspired by Kate and Williams upcoming wedding have put together a William and Kate themed cheese board -
- British cheddar is the best in the world (in fact we invented it!) so a tasty cheddar is a must for the Royal cheeseboard. We’d suggest Denhay West Country Farmhouse Cheddar, which is produced for the Prince of Wales’ Duchy Originals line - a fitting tribute to the father of the groom. Did you know that West Country Cheddar is also reputed to be a favourite of Tudor Monarchs?
- For the mother and father of the bride, Wensleydale with cranberry is a fruity blended cheese hailing from Yorkshire, just like Miss Middleton’s father. Made in the Yorkshire Dales this cheese will bring a taste of the North to the London nuptials.
- Not forgetting the Duchess of Cornwall, St Endellion Luxury Cornish Brie seems a fitting contribution from Camilla’s title county. Made with added cream, this cheese will add some luxury to the day, an indulgent cheese fit for two future queens.
- No cheeseboard (no less a royal one!) would be complete without a fine slab of the ‘king’ of English cheese: Blue Stilton. Queen Victoria was once so impressed with a model of Cleopatra’s needle made from over 1,300 Stilton cheeses and exhibited at the 1878 Islington Dairy Show, that she bought the lot!
- To complete the red, white and blue theme, is Leicestershire Red. Not to be confused with the more common Red Leicester, this is a traditionally made cheese with a beautiful strong colour and sweet nutty taste.
To find out more, please visit the British Cheese Board website at www.britishcheese.com or find us on Facebookwww.facebook.com/britishcheeseboard.
Union Jack Celebration Cake
1 x 20cm (8inch) deep round Madeira or fruit cake, covered in Dr Oetker Natural Marzipan
1 x 20cm (8inch) thin round cake board
Icing sugar to dust
1.5kg (3lb 5oz) Dr Oetker White Ready to Roll Icing
1 x 25cm (10inch) deep round Madeira or fruit cake, covered in Dr Oetker Natural Marzipan
4 short pieces plastic dowling
100g pack Dr Oetker red coloured Ready to Roll Icing
100g pack Dr Oetker blue coloured Ready to Roll Icing
Red ribbon to decorate
1. Position the marzipaned 20cm (8inch) cake to fit on the thin cake board. On a lightly dusted work surface roll out one third of the white ready to roll icing and cover the cake as instructed on the pack. Reserve the trimmings.
2. Roll out the remaining white ready to roll icing along with the trimmings and cover the 25cm (10inch) cake in the same way. Trim as necessary and carefully transfer the large cake to a serving plate or board.
3. Cut the dowling pieces to the exact depth of the iced large cake. Carefully push them into the centre of the cake in a 12cm (5inch) square arrangement – these will act as supports for the top cake.
4. Carefully sit the smaller cake on top of the large one, making sure it is in the middle.
5. Knead the red icing until smooth and pliable and roll out thinly to make a rectangle approx. 30cm (12inch) x 6cm (2 1/2inch) - to make the red stripes of the flag, you will need 2 x 2cm wide strips of icing and 2 x 1/2cm (1/4inch) wide strips.
6. Secure one of the 2cm (1/2inch) wide strips down the centre of the top cake with a light brushing of water. Cut the other 2cm (1/2inch) strip in half and arrange pieces either side of the secured central strip to make a cross. Cut the thin strips in half and arrange on the cake to make up the 4 remaining flag stripes. Trim the red strips as necessary.
7. Knead the blue icing until smooth and pliable and roll out very thinly to make a rectangle approx. 32cm (12 3/4inch) x 15cm (6inch). Using the templates shown, cut out 4 of each size of “flashes”.
8. Secure the blue flashes on the cake with a light brushing of water to make up the Union Jack design. Trim as necessary then secure red ribbon round the bottom of both cakes before serving.
British Nostalgia – Dr. Oetker Lemon Polenta Cupcakes
Makes 12 cupcakes using Dr. Oetker Muffin Cases
240g gluten free plain flour (or ordinary plain flour works too)
1tsp Dr. Oetker Baking Powder
½ tsp salt
200g unsalted butter, softened
250g caster sugar
3 medium free range eggs
Juice and zest of 1 lemon
1 tsp Dr. Oetker Natural Lemon Extract
180g quick cook polenta
Smooth Strawberry Jam
Dr. Oetker Regal-Ice Ready to Roll Icing White
Dr. Oetker Regal-Ice Ready to Roll Coloured Icing (Includes Red and Blue)
- Sieve and combine the flour, baking powder and salt.
- Using an electric hand mixer or a wooden spoon, cream together the butter and sugar.
- Gradually add the eggs to the mixture, along with 1 tablespoon of the flour mixture per egg. This will prevent the mixture from curdling.
- Add the lemon juice, zest and Dr. Oetker Natural Lemon Extract.
- Finally stir in the polenta.
- Divide the mixture among the Dr. Oetker Muffin cases, they should be about 2/3 full and level on top.
- Bake for 30 minutes, until a skewer inserted into the centre comes out clean, and they are golden on top.
- Allow to cool for 5 minutes in their tin, then turn out and cool completely on a wire rack.
- Warm six tbsp of strawberry jam in the microwave or a small pan until it thins.
- Brush the thinned jam onto the sides and top of each small cake.
- Roll out the Dr. Oetker Blue Regal-Ice on a worktop and then cut a circular piece to cover the top of the cupcake and trim it to fit.
- Roll out the Dr. Oetker White Regal-Ice and cut into even sized strips about 4mm wide, then place on the cake following the photo design.
- Roll out the Dr. Oetker Red Regal-Ice and cut into 2mm wide strips, place on the cake following the photo design.
Country Life Butter are launching a limited edition pack for the Royal Wedding, they have shared some recipes with me for the day.
Individual Victoria Sponge
Preparation Time: 20 minutes
Cooking Time: 20 minutes
For the cake:
200g caster sugar
200g Country Life Unsalted butter, softened plus a little for greasing
4 medium eggs
1 tsp vanilla extract
200g self-raising flour, sieved
1 tsp baking powder
2 tbsp milk
For the filling:
100g Country Life Unsalted butter, softened
150g icing sugar, sifted
A drop of vanilla extract
340g jar good-quality British strawberry jam
Caster sugar, to decorate
- Heat oven to 190°C/fan 170°C/375°F, gas 5.
- Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height.
- Beat together the Country Life Unsalted butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 minutes.
- Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
- Add the egg very gradually to the mixture. Do this slowly to avoid curdling. If the mix does curdle add a tablespoon of the flour. Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.
- Divide the mixture between the tins, smooth the surface. Bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the butter icing: beat the Country Life Unsalted butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
- Split the cakes in half. Spread the butter cream over the bottom half and top it with jam. Sandwich with the top. Dust with a little caster sugar before serving.
- Keep in an airtight container and eat within 2 days.
- For chocolate lovers – remove two tablespoon of flour and replace with cocoa powder
- For a traditional coffee and walnut – add 2 tbsp coffee powder dissolved in 2 tbsp water and 50g finely chopped walnuts
STRAWBERRY AND ORANGE SCONES
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes: approx. 10
300g (12oz) self- raising flour
5ml (1tsp) baking powder
75g (3oz) Country Life block butter, cut into small squares
50g (2oz) caster sugar
Finely grated zest 1 orange
75g (3oz) fresh British strawberries, chopped into small pieces
50g (2oz) sultanas
150ml (¼pt) milk
milk for brushing
- Preheat the oven to 200°C, 400ºF, gas mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.
- Stir in the sugar, orange zest, strawberries and sultanas and mix well. Gently stir in the milk with a rounded knife until the mixture is soft dough and comes together in a ball.
- Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm (¾") thickness, then using a 6cm (2½") pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones.
- Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack.
- Delicious served warm or cold, spread with extra Country Life butter (Country Life Spreadable or Lighter Spreadable will spread straight from the fridge).
Cook’s tip- handle the dough as little as possible or it will become tough. Dip the cutter in a little flour to stop the dough sticking. Any remaining scones can be stored in an airtight container for 2-3 days or frozen for up to a month - just reheat in the oven.