Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeWhether you’re celebrating King Charles III’s coronation with a street party with your neighbours or with a dinner party with friends, no celebration is complete without having something sweet to devour. But while it may be tempting to reach for traditional puddings like a trifle and Eton mess, there’s plenty of other showstopping options to give a go – and you don’t have to be a master in the kitchen to whisk them up either. From mouthwatering chocolate hazelnut cake to delicious shortbread crowns, here’s three recipes that you’ll want to keep for long after the coronation celebrations are over… Hazelnut chocolate fudge frosting cake Serves 8-10
Hazelnut chocolate fudge frosting cake is the perfect choice for any chocolate lovers
(Image: Isobel Oakes)
Ingredients 220g plain flour 350g golden caster sugar 70g cocoa powder 11⁄2 tsp baking powder 11⁄2 tsp bicarbonate of soda 2 eggs 2 tbsp Bonne Maman Hazelnut Chocolate Spread 200ml buttermilk 2 tsp vanilla extract 100ml vegetable oil For the frosting 200g unsalted butter, softened 200g icing sugar 8 tbsp Bonne Maman Hazelnut Chocolate Spread 100g milk chocolate, melted and cooled 150ml double cream To decorate 200g good-quality white chocolate, melted 2 tbsp toasted hazelnuts, roughly chopped Edible gold sprinkles Method Heat the oven to 180°C/160°C fan/gas mark 4. Line the base and sides of two 18cm deep sandwich tins (not loose-based) with baking paper. In a large bowl mix together all the dry ingredients. In a second bowl whisk together the eggs and Hazelnut Chocolate Spread, then whisk in the buttermilk, vanilla, and vegetable oil. Beat the liquid into the dry ingredients until smooth. Pour in 200ml boiling water and whisk again. The mixture will look thin. Divide the cake mix between the lined tins and bake for 25 minutes. Cover loosely with foil and bake for a further 10-15 minutes. Test with a skewer. Cool in the tins before turning out. While the cakes are cooling make the frosting. Put the soft butter in a bowl and gradually beat in the icing sugar until smooth. With an electric whisk, beat in the Hazelnut Chocolate Spread then the melted milk chocolate. Finally, whisk in the cream until fluffy and light. Sandwich the cakes together with a third of the hazelnut chocolate fudge frosting. Then coat the top and sides with the remainder. Chill for 30 minutes. Meanwhile, line 2 baking trays with baking paper. Spread the melted white chocolate into a thin layer on both trays and sprinkle with the nuts and gold sprinkles. Leave to set, cut into long triangular shards then chill. Press the shards onto the cake sides using a little extra Hazelnut Chocolate Spread. Serve. Celebration party traybake Serves 16-20
Celebration party traybake is a great option if you’re hosting guests
(Image: Isobel Oakes)
Ingredients 125g dried Morello cherries 1 Darjeeling tea bag 370g jar Bonne Maman Damson Plum Conserve 175g soft brown sugar 125g golden caster sugar, plus a little extra 300ml sunflower oil 3 eggs 2 tsp freshly grated ginger 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon 300g carrots, coarsely grated 75g pecan nuts, chopped For the frosting 200g thick set natural yoghurt 250g tub mascarpone cheese 1 tsp vanilla extract To decorate Scattering of plum slices, cherries and pecan nuts Method Heat the oven to 180°C/ 160°C fan/gas mark 4. Line the base and sides of a (roughly) 25 x 20cm traybake tin with baking paper. Put the cherries and tea bag in a bowl and pour over 200ml boiling water. Leave to soak for an hour then strain and stir 2 tbsp Damson Plum Conserve into the cherries. In a large bowl, whisk together the sugars, oil, eggs and ginger. Stir in all the dry cake ingredients and finally stir in the cherries, carrots and nuts. Spoon into the tin and bake for 40 minutes. Cover loosely with foil and bake for a further 10-15 minutes or until a skewer comes out clean. Allow to cool. Gradually beat the yoghurt into the mascarpone and add the vanilla and 1-2 tsp extra caster sugar to taste. Spread the top of the cold carrot cake with Damson Plum Conserve then spoon over the frosting. Decorate with plums, cherries and nuts. Store in the fridge. Allow 20 minutes at room temperature before serving. Glittering crown shortbreads Serves 12
Glittering crown shortbreads have a special royal touch
(Image: Isobel Oakes)
Ingredients 225g unsalted butter, softened 2 tsp vanilla extract 115g caster sugar 340g plain flour 125g custard powder 4-5 tbsp milk Bonne Maman Conserve or Hazelnut Chocolate Spread Edible glue, gold glitter, sprinkles and spray Method Heat the oven to 150°C/ 130°C fan/gas mark 2. In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough. Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes. Using crown-shaped cutters, stamp out an even number of biscuits. Now stamp out a small round from the centre of half the biscuits to make the tops. Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes. Once the shapes are cut out, arrange on 2 baking sheets lined with paper and chill for 10 minutes. Bake the biscuits for about 10-12 minutes or until firm and a pale golden colour. Cool on the baking sheet. Using edible glue, decorate the top biscuits with edible glitter and sprinkles then spray with edible gold spray. When cool, spread your favourite Bonne Maman Conserve or Hazelnut Chocolate Spread on the bottom biscuits and top with another, pressing them together. Spoon a little extra conserve or spread into the centres. For further information, tips and recipes see Bonnemaman.co.uk, like on Facebook @BonneMamanUK and follow on Instagram @bonnemaman_uk READ MORE: Click here for today’s top showbiz news Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes Mouthwatering meals using store cupboard ingredients from lentils to tinned fruit Make your own Easter treats at home – simple hot cross buns to bundt cake Get exclusive celebrity stories and shoots straight to your inbox with OK!’s daily newsletter Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFoodKing Charles Coronation
