The Queen's Platinum Jubilee: Family party recipes

• 335g self-raising flour
• 335g unsalted butter, softened
• 335g golden caster sugar
• 3 tsp baking powder
• 6 large eggs
• 2 lemons, grated zest
• 1 lemon, juice
• The Great British Pantry Strawberry Preserve
• 200g fresh raspberries
• 100g fresh blueberries
• 100g fresh strawberries
• 600ml double cream

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease three 25cm round loose bottomed sandwich tins and line the bases with greaseproof paper.
2. Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined.
3. Divide two-thirds of the mixture between two of the tins. Add half of the raspberries to the last third of the mixture and mix them through, crushing some of the raspberries as you go. Put this mixture into the third tin.
4. Place the three tins in the oven and bake for 20 minutes until the sponges are risen and golden. The raspberry sponge may need another 5 minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool.
5. Whip the double cream thick enough to hold its shape. Spoon the cream into a piping bag fitted with a round nozzle.
6. Spread a thick layer of The Great British Pantry Strawberry Preserve on to one of the plain sponges, then pipe a layer of double cream. Gently place the raspberry sponge on top.
7. Spread a thick layer of The Great British Pantry Strawberry Preserve on the raspberry sponge, then pipe a layer of double cream. Gently place the last plain sponge on top, push down gently and check the layers are even.
8. Top with the leftover cream, strawberries, raspberries, and blueberries to create a Union Jack.

• 125g salted butter
• 155g caster sugar
• 2 tsp lemon zest
• ½ jar Cottage Delight Lush Lemony Curd
• 2 eggs
• 150g self-raising flour
• 150g plain flour
• 125ml milk
• Meringue: 4 egg whites, 215g caster sugar

1. Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.
2. Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20 minutes.
3. Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.
4. For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar 1 tablespoon at a time. Continue whisking until all sugar dissolves.
5. Use a piping bag to pipe meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast meringues or bake again for 3-5 minutes until toasted.

• 1 jar Cottage Delight Jubilee British Strawberry Jam
• 135g pack raspberry jelly
• 420g sponge swiss roll
• 4tbsp cranberry juice
• 500g strawberries, raspberries and blueberries
• 480ml custard
• 360ml whipped cream

1. Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
2. Chop your strawberries in half and then combine with raspberries and blueberries. Leave some fruit for decorating. Roughly chop your sponge swiss role cake into 2cm slices. And chop your jelly into 3cm squares.
3. To assemble, line the bottom of a trifle bowl with half of your cake slices. Press slices half way up along the sides of the bowl. Drizzle cake slices with 2 tablespoons of cranberry juice.
4. Add one third of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over half of the custard. Spoon over half of the jam evenly.
5. Repeat with the remaining cake slices, drizzling over 2 tablespoons of cranberry juice again. Add one third of fresh fruit and all the remaining jelly squares.
6. Pour over the leftover custard. Spoon over the rest of the jam. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.
7. When you’re ready to serve, add whipped cream on top alongside leftover fruit to create a decorative Union Jack pattern.

• For the pastry:
• 220g plain flour
• 120g unsalted butter, cold and cubed
• 30g icing sugar
• 1 large egg, beaten
• For the frangipane:
• 100g unsalted butter, at room temperature
• 100g caster sugar
• 100g ground almonds
• 1 large egg, beaten
• 1 tbsp plain flour

1. Begin by making the pastry. In a food processor add the plain flour and icing sugar and pulse together until well mixed. Then add the cold cubed butter and pulse together again until it resembles fine breadcrumbs. Next add the beaten egg along with 1 tbsp of cold water and pulse again until it comes together.

2. Tip the dough out of the food processor and gently knead to make sure it is smooth. Lightly flour the work surface and then roll the pastry out until it is 1cm thick, then carefully lift the pastry to line a 23cm fluted tart tin. Trim off the top and gently prick the base with a fork. Place the lined tin into the fridge to chill for 30 minutes.Preheat the oven to 180c.

3. Once the pastry has chilled, remove it from the fridge and fill with baking paper and baking beans. Place the tart onto a baking tray and into the preheated oven to blind bake. Bake it for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes. Once the pastry case is baked remove from the oven and set aside to cool slightly while you make the filling.

4. To make the frangipane add the softened butter and sugar to a large bowl and beat together with an electric whisk until pale, light, and fluffy. Add the ground almonds, egg, almond extract, lemon zest and Maldon salt. Mix again together.

5. To the cooled pastry case start with a layer of raspberry jam, spread this across the pastry evenly. Then on top of this spoon over the frangipane and carefully smooth with a palate knife, trying to ensure the raspberry jam and frangipane remain in layers.

6. Place the tart back in the oven for 20 – 30 minutes until golden brown and a skewer comes out clean. Remove the tart from the oven and set aside on a wire rack to cool completely.

7. While the tart is cooling you can prepare the fondant icing for the top.

8. In a bowl add the icing sugar. Add the almond extract and roughly 2 tbsp of cold water to make a thick but smooth icing (add a splash more water if needed).

9. Place 2 tbsp of the icing into a separate small bowl and mix in the pink food colouring. Spoon this into a small piping bag with a small round nozzle attached.

10. Once the tart has cooled, spoon over the white fondant icing and smooth across evenly. Then pipe parallel lines of the pink icing across the surface. Then use a cocktail stick to create a feathered effect by dragging across in alternating directions. Pop a single glace cherry in the centre, if desired. Allow the icing to set before slicing and serving.