The Royal Wedding is coming up this Saturday morning – and I, for one, am ready! I’ll be gathering with a group of great girlfriends early in the morning (5 a.m. eastern time but even earlier out west) to catch all the glitz and glamour of this special event. We’ll be in our best loungewear and wearing colourful tiaras on our heads, sipping tea and toasting the day.
Of course we’re in for the long haul – so food is key. And just what should be served in the homes of the faithful for such a grand occasion? Tea and scones for sure, perhaps a trifle as an ode to the frothy fashion we’re sure to view – and a special dish called the Queen of Puddings!
And some bubbly, of course – a fitting way to start Canada’s Victoria Day long weekend.
Royal Wedding Scones
Is there anything more perfect for an early morning wedding-watching treat than warm scones? If you’d like to bake these early on the Royal Wedding day, you can refrigerate the unbaked scones and bake them as usual. Recipe courtesy of Springridge Farms, who recently created a special Royal Wedding Jam that includes a splash of Canadian sparkling Wine (Springridgefarm.com.)
3 cups (750mL) pastry flour
1/3 cup (75mL) granulated sugar
2 tsp. (10mL) baking powder
1/2 tsp. (2mL) baking soda
1 1/2 cups (340g) cold butter, diced
1 cup (250mL) 10% cream
1 egg yolk
3-5 Tbsp. (45mL-75mL) granulated sugar, for sprinkling
Favourite jam, for spreading
Preheat oven to 425F (220C). In a large bowl, combine flour, sugar, baking powder, and baking soda and mix until blended. Add diced butter and toss to coat with flour mixture. Using a pastry blender, cut butter into dry mixture until mostly small pieces of butter remain, with some pea sized. Alternately, use your finger tips to work butter into dry mixture. Add all of cream and bring mixture together with a fork or your hands – don’t worry if mixture looks dry. Turn dough out onto a lightly floured surface and bring together into a ball (you may need to knead mixture a couple of times until it just comes together without crumbling).
Roll dough out into a rough square, a little more than 1/2-inch (1cm) thick. Cut diagonally into quarters, and cut each quarter in half to make 8 large scones. Place on a parchment-lined baking sheet, leaving at least 1-inch (2.5cm) between each.
Beat egg yolk with 2 Tbsp. (30mL) cold water and brush tops of scones to glaze. Sprinkle (generously) with granulated sugar. Bake scones in preheated oven at least 10-12 minutes or until bottoms are golden, tops are lightly browned, and scones spring back when gently pressed.
Makes 14 scones.
NOTE: You can add 1/4 cup (60mL) plump raisins to the mixture before rolling out dough.
Queen of Puddings
This dessert is a wonderful, traditional British pudding made with vanilla custard, sweet jam and a meringue topping. Most recipes call for breadcrumbs, in this recipe, courtesy Nigella Lawson (Nigella.com), she uses brioche.
6 oz. (175g) stale brioche, cut into slices*
1/4 cup (60mL) unsalted butter, softened, plus more for greasing
2 cups (500mL) full-fat milk (or 1 cup/250 milk and 1 cup/250mL cream)
1 lemon, zest and juice
1 tsp. (5mL) vanilla extract
2 Tbsp. (30mL) sugar
Pinch fine sea salt
4 large free-range egg yolks(whites reserved for meringue topping)
3/4 cup (175mL) favourite jam
4 large free-range egg whites (from eggs above)
1/2 cup (75mL) sugar, plus extra for sprinkling
Grease a 11- 8-2-inch (28-20-5cm) oval pie dish. Preheat oven to 350F (180C).
Place brioche pieces into a food processor and blend into crumbs. Place in a mixing bowl.
Gently warm milk in a saucepan with butter, lemon zest, vanilla, sugar and pinch of salt until butter has melted. Whisk yolks in a large bowl, pour warm milk mixture on top and whisk to combine, then pour this over crumbs in their bowl and leave for 10 minutes. Transfer mixture into greased dish. Bake for 20 minutes, or until top is just set, although crumb-custard will still be wobbly underneath. Remove from oven and set aside.
Whisk 2 tsp. (10mL) lemon juice into jam in a small bowl to make a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Whisk egg whites in a grease-free bowl firm peaks form, then gradually whisk in sugar, until you have a thick and shiny meringue.
Pour jam mixture over crumb-custard, gently smoothing top. Cover jam-topped custard with meringue, making sure it comes right to edges to seal it well. Use a fork to pull meringue topping into little peaks, and sprinkle with sugar.
Put dish back in oven and bake for about 20 minutes until meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving.
*You can use 1 cup (250mL) fresh white breadcrumbs if you don’t have brioche handy.
Easy Royal Wedding Trifle
Yogurt’s the key to this treat; courtesy Springridgefarm.com.
1 store-bought pound cake
1 tsp. (5mL) pure vanilla extract or paste
1-1/2 cups (375mL) plain Greek-style yogurt, 0%
1 jar favourite jam
1-1/2 cups (375mL) sliced strawberries
4 (or more) fresh whole strawberries, for garnish
Slice pound cake crosswise into 1/2-inch (1cm) slices, set aside. In a small bowl, stir vanilla into greek yogurt, set aside.
Start with a layer of pound cake in bottom of each of four large red wine glasses. You will likely need to cut slices of pound cake into smaller shapes in order to create this layer – don’t worry, the finished product will look great. Next, add a thin layer of jam. Then add a layer of strawberries, and then a layer of vanilla-flavoured yogurt.Repeat layers until glasses are full, aiming to finish with the yogurt layer. Garnish with a whole fresh strawberry and refrigerate until ready to serve.
NOTE: You can sprinkle a bit of port on layers of pound cake before layering.
Source:: Toronto Sun – Movies