Lovely Jubilee

The jubilee is nearly here and I can guess that most people have bought something red, white or blue in preparation.  There are street parties, beacons being lit, dressing up, all sorts of celebrations going on over the four day bank holiday weekend in the UK! Even if you are not a royalist, it’s a great excuse for a party and to meet your neighbours.  Thanh is doing exactly that with her family and we are off to the beautiful Lake District to see what’s happening up there.  So whatever you are doing, have fun and enjoy the celebrations.

Here’s a Jubilee Tart and Jubilee Cupcakes for you to try out and to make celebrations with your allergic child all the easier!

Have fun!!

Jubilee Tarts

Makes 8

Ingredients:

For the pastry:

• 225g (8oz) plain flour
• 115g (4oz) dairy free margarine
• 1tsp caster sugar
• 1-2tbsp cold water
• Flour for dusting

    For the filling:

• A selection of fresh raspberry, blueberries and blackberries
• Raspberry or blackcurrant jam

What to do:

• To make the pastry, add the flour and butter to a bowl and rub together using fingers until it looks like breadcrumbs.  Stir in the sugar
• Add the water a little at a time, combining it with your hands until you have a ball.
• Wrap in clingfilm and place in the fridge for 30 minutes.
• Preheat the oven to 200°C (392°F, gas mark 6).
• Sprinkle the work surface and rolling pin with a little flour
• Roll the pastry out to about 1/4cm thick
• Cut out 24 small circles and line 24 mini tart trays.
• Prick the base of each tart once with a fork
• Bake for 5 minutes
• Remove from the oven and fill the cases with the berries
• Top each with 1tsp of jam and bake for another 8-10 minutes
• Leave the tarts to cool and then transfer to a wire rack. 

Jubilee Cupcakes

Makes 12 fairy cakes

Ingredients:

• 225g (9oz) self raising flour
• 1tbsp baking powder
• 0.5 tsp bicarbonate of soda
• 226g (8oz) caster sugar
• 1tsp vanilla extract
• 2tbsp flavourless, nut free oil
• 1tbsp white vinegar
• 240ml (8floz) rice milk

What to do:

• Preheat the oven to 180°C (350°F, gas mark 4). Line 12 sections in muffin tray with small fairy cakes cases (silicone works the best but paper is fine)
• Sift the flour and baking powder in a bowl and add the sugar
• Add the remaining ingredients and mix until the mixture is a smooth batter
• Transfer the mixture to a jug and fill each case to just below the top
• Bake for about 25 minutes until risen.  When pressed gently with a finger tip, it should keep it's shape and not sink down
• Transfer to a wire rack to cool

For the buttercream:

• Whisk 70g (2.5oz) dairy free margarine at room temperature with 170g (6oz) icing sugar
• Add a few drops of vanilla essence
• 2 tbsp rice milk.  Add the milk slowly, a little at a time, until the mixture is smooth and stiff.  It needs to be able to hold it's shape for piping so add more icing sugar if not stiff enough.

Decoration:

• Decorate with slices strawberries and whole blueberries