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Privacy NoticeAs the Queen’s Platinum Jubilee bank holiday celebrations edge ever closer, you may be planning to ring in the regal occasion with a street party, or perhaps a dinner with loved ones – especially as temperatures could well be set to creep up once more. And while a lemon trifle may have been crowned the nation’s official winning Platinum Pudding last week, there’s still room to get creative with homemade bakes of your own choosing. From delicate meringues to classic scones and cheeky tipples, OK! has some tasty recipes that are sure to satisfy the sweet tooth of each and every one of your guests. So, here’s a trio of red, white and blue bakes that are suitably patriotic for Her Majesty’s special four-day weekend… Cream tea MAKES 18 SCONES
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients For the scones 460g self-raising flour 50g caster sugar A pinch of salt 2 tsp baking powder 120g unsalted butter, at room temperature 2 large eggs 150ml whole milk, plus a little extra to glaze To serve 200g clotted cream Tiptree Jubilee strawberry jam Edible flowers to garnish, optional Method Line two baking trays with baking paper and preheat the oven to 200°C/180°C fan/gas mark 6. Place the flour, sugar, salt and baking powder in a large mixing bowl and stir. Add the butter in small pieces and rub in by hand until you have a fine crumb texture. In a small bowl, beat together the eggs and add the milk. Slowly add this to the flour mixture, until you have a soft dough. Tip the dough on to a lightly floured surface and knead gently until it’s nice and smooth. Then use a rolling pin to roll out the dough until it is roughly 3cm thick. Use a 6cm fluted cutter to stamp out the scones. Place them on the baking trays with a little space between each scone. Knead the offcuts lightly together again and re-roll the dough. Repeat the stamping out process until you have used up all of the dough. Brush the tops of the scones with a little milk and then place both the trays in the preheated oven. Bake for 15 minutes, until the scones are well risen and lightly golden. Remove from the oven and allow to cool before serving with lashings of clotted cream, strawberry jam, edible flowers if using, and a pot of tea. Meringue clouds SERVES 6
A marvellous meringue for Her Maj!
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Ingredients 3 large egg whites 175g white caster sugar 1⁄2 tsp vanilla extract To serve 300ml double cream, chilled 300g strawberries, halved 100g blueberries Edible flowers to garnish, optional Method Preheat the oven to 140°C/120°C fan/ gas mark 1. In a large, clean mixing bowl, whisk the egg whites to soft peaks. Slowly add the caster sugar, 1 tablespoon at a time. Whisk continuously until you have a stiff, glossy mixture. Add the vanilla extract and mix further to thoroughly combine. Line a baking tray with baking paper. Using a metal spoon, carefully spoon 6 dollops of meringue on to the baking paper, spaced well apart. Bake for 11⁄2 hours then turn off the oven. Allow the meringues to cool inside the oven for 4 hours. Just before serving, add the double cream to a clean bowl and whip until it reaches stiff peaks. Serve the meringue clouds with a dollop of whipped cream, dotted with the strawberries and blueberries and garnished with edible flowers, if using. Royal rose margarita MAKES 2
Divine Jubilee-themed drinks
Ingredients 2 tbsp fine salt, for the rims of coupe glasses 1⁄2 a lime 50ml lime juice 100ml tequila 100ml sparkling rosé wine 1 tbsp rose syrup Edible flowers to garnish, optional
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Method Add the salt to a saucer, then run the wedge of lime around the rims of your two coupe glasses. Place the rim of one glass in the saucer and twist gently to coat with salt. Repeat with the second glass and set aside. Pour the lime juice, tequila, rosé wine and rose syrup into a cocktail shaker and fill with ice. Stir well to mix and strain into the coupe glasses to serve. Garnish with edible flowers, if using. With thanks to Samantha Gibbs at the Perfect Cupcake Company. Follow @perfectcupcakecompany on Instagram. For all the latest lifestyle news, sign up to our daily newsletter here. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
