Host the ultimate British tea party and celebrate the Queen’s Platinum Jubilee with these delicious Jubilee recipes by Annabel Karmel.
Easy Jubilee recipes for your tea party!
Mouth-watering party dishes fit for a Queen (as well as the whole family and possibly the neighbourhood), Annabel Karmel has bowled us over with these simply gorgeous Jubilee recipes. Hang up the bunting, fly the flags and get baking!
Mini Yorkshire Puddings
- 175g of sirloin Scotch beef
To make the mini Yorkshire puddings
- Preheat the oven to 200°C/400°F/Gas 6.
- Drizzle a little oil into 30–36 holes of two 24-hole mini muffin tins and put the tins in the oven for 5 minutes to get hot.
- Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug.
- Remove the tins from the oven and immediately pour the batter mixture into the holes, until they are each half-filled with batter.
- Bake in the oven for 12–15 minutes until well risen and crisp.
For the filling
- Rub 1 tbsp of olive oil and rub it into the steak. Pre-heat a frying pan until very hot. Add the steak and fry for 2 minutes on each side.
- Transfer to a plate, cover with foil and leave to rest for 5 minutes.
- Slice the steak into thin strips.
- Mix the creme fraiche and horseradish together in a bowl.
- Spoon the mixture into the Yorkshire puddings and top with slices of beef and sprigs of parsley.
Crown Jewel Cookies for the Jubilee
- 100g softened butter
- 100g dark brown sugar
- 50g golden syrup
- 1 large egg
- 250g self-raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp mixed spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200g ready-made white fondant icing
- 100g ready-made red fondant icing
- 100g ready-made purple fondant icing
- White icing pen
- Edible gold paint
- Preheat the oven to 160C Fan. Line two baking sheets with non-stick baking paper.
- Measure the butter and sugar into a mixing bowl. Whisk until light and fluffy using an electric hand whisk. Add the syrup and egg and whisk again. Add the remaining ingredients and whisk until the mixture comes together.
- Lightly knead into a dough and wrap in cling film. Chill in the fridge for 1 hour until firm.
- Flour a work surface and roll out the dough. Stamp out crown shapes using a crown cookie cutter.
- Place on the baking sheets and bake for 15-18 minutes until lightly golden and just firm in the middle. Leave to cool.
- Roll out the white fondant on a surface lightly dusted with icing sugar and cut out crown shapes using the cutter. Using a sharp knife remove two holes from each to make the openings in the crown.
- Pipe a little icing onto the crown using the icing pen and attach the fondant. Using the icing pen, add small dots around the outside and leave to dry.
- Using a paint brush, brush with the edible gold paint and leave to dry.
- Lastly, roll out a little red and purple fondant and cut out to fill the two holes on each crown and attach with a little icing.
Mini Crown Cupcakes
For the cupcakes
- 100g/4oz butter, softened
- 100g/4oz caster sugar
- 100g/4oz plain flour
- 2 tsp baking powder
- 2 medium eggs at room temperature
- 1 tsp vanilla extract
For the buttercream
For the decoration
- 125g/4½oz each of red, white and blue ready-to-roll fondant icing
- Small gold dragées
- Red, white and blue jelly beans (optional)
- Preheat the oven to 180°C, 350°F, Gas 4. Line mini muffin tins with 18 small paper cases.
- Put the butter and caster sugar in a bowl and beat until pale and fluffy. Sift the flour and baking powder into the butter mixture. Add the eggs and vanilla extract and beat until just combined.
- Spoon the cake batter into the paper cases and bake in the preheated oven for 12-15 minutes, or until risen, lightly golden and firm to the touch.
- Meanwhile, make the buttercream. Beat the butter, then gradually add the icing sugar, 1 tbsp at a time, until you have smooth icing.
- Place the mini cupcakes on a cooling rack. When cool, spread a little buttercream over each cake.
- Roll out the blue icing and cut out circles large enough to just cover the tops of the cupcakes.
- Roll out the red and white icing and cut into strips. Arrange the strips on top of the blue icing, crossing over to create a Union flag pattern. (If you wet the underside of the icing it will stick better.)
- Dab a little buttercream on top of each cupcake and place a gold dragée on top. Serve with red, white and blue jelly beans scattered around, if liked.
Stately Sandwich Fingers
- Mash the egg with the mayonnaise and lightly season.
- Spread the egg mayo over one slice of white bread and sandwich together with another slice of white bread.
- Remove the crusts and cut each sandwich into fingers
Tuna Mayonnaise and Tomato
- Mix the tuna, mayonnaise and tomato together. Add the cheese.
- Spread the tuna mixture over one slice of brown bread, then sandwich together with another slice of brown bread.
- Remove the crusts and cut each sandwich into fingers
Gruyere with Chutney and Cucumber
- Butter a slice of brown bread.
- Arrange the slice of gruyere on top.
- Spread the chutney over another slice of brown bread.
- Top with a layer of sliced cucumber and sandwich together.
- Remove the crusts and slice each sandwich into four.
Chicken and Sweetcorn
- 30g cooked chicken, diced
- 15g mayonnaise
- 15g sweetcorn
- Mix the chicken, mayonnaise and sweetcorn together.
- Spread the chicken mixture over one slice of white bread and sandwich together with another slice of white bread.
- Remove the crusts and cut each sandwich into fingers.
Chocolate Covered Strawberries
- 400g large ripe strawberries with long stems
- 200g white chocolate
- Pink food colouring
- White chocolate stars
- Freeze-dried strawberry pieces
- Rinse the strawberries and pat dry (ensure these are completely dry).
- Line a baking sheet with non-stick baking paper.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water or in a microwave.
- Divide the chocolate into two bowls and add a little pink food colouring to one bowl.
- Dip the strawberries one by one into the melted pink chocolate or white chocolate coating them ¾ of the way up. Lift and twist the strawberry as you pull it out of the chocolate letting the excess drip back into the bowl. Place the strawberries onto the parchment, do not move or touch them once you have set them down.
- Once the chocolate coating has set pour the remainder of the melted chocolate into two separate piping bags – pour into the corner of a plastic bag and cut a very small tip off the corner of the bag. Gently squeeze the pink or white chocolate through the hole in the corner, drizzling the chocolate in a thin stream on top of the coated strawberries.
Annabel’s Berry & White Choc Tart
- 125g unsalted butter
- 250g digestive biscuits
- 275g full-fat cream cheese
- 300ml double cream
- 100g white chocolate
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 300g fresh blueberries
- 300g fresh raspberries
- Runny honey, for drizzling
- Start by making the biscuit base. Melt the butter in a saucepan then remove from the heat. Put the biscuits in a plastic food bag, seal the bag, then crush them to fine crumbs with a rolling pin. Transfer the biscuit crumbs to the pan with the melted butter and mix thoroughly. Press the buttery crumbs into the base and slightly up the sides of a 25cm fluted, loose-bottom tart tin. Chill in the fridge for 30 minutes, until firm.
- Melt half the white chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the base of the bowl to touch the water), then set aside.
- Place the cream cheese and double cream in a bowl. Beat with an electric whisk or by hand until the mixture forms thick, soft peaks, then add the melted white chocolate, maple syrup and vanilla extract. Stir until smooth.
- Remove the biscuit base from the fridge and spoon the cream cheese mixture onto the base. Smooth the surface, arrange the blueberries and raspberries on top, then decorate the tart with white chocolate shavings (using the remaining white chocolate) and drizzle with honey.
Annabel’s Chicken Goujons
- 200g crème Fraiche
- 2 tbsp fresh green pesto
- Squeeze of lemon juice
- Preheat the oven to 200C/ 400F/ Gas Mark 6, and grease a baking tin.
- Place the chicken breasts on a board. Cover them with clingfilm, then bash them with a rolling pin until they are slightly thinner. Remove the clingfilm and slice each breast into 7 goujon-shaped strips.
- Cut each slice of Parma ham in half. Wrap each goujon in a piece of Parma ham, then place on the prepared baking tray. Drizzle over the honey, then roast for 10 minutes, until cooked through and crisp.
- Mix together the crème fraiche, pesto and lemon juice and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.
- 200 ml Strawberry cordial
- 400 ml red grape juice
- 200 ml water
- 5 leaves gelatine
- 300g fresh mixed berries eg: blueberries, raspberries, strawberries (optional)
- Soak the gelatine in a bowl of cold water for 5 minutes until soft.
- Measure the cordial, grape juice and water into a saucepan.
- Squeeze out the water from the gelatine using your hands and add to the mixture. Stir until dissolved.
- Pour the jelly mixture into the glasses or mould. Allow to cool and then place in the fridge to set for about 6 hours or overnight.
- If using fruit it’s a good idea to set in two layers so that the fruit remains at the bottom. Divide the fruit between the glasses pour over enough jelly to cover reserving the rest. Allow to cool and then place in the fridge to set lightly for about 3 hours. Top up with the remaining jelly mixture.
Makes 6 portions
- 260 g mixed berries eg: blueberries, blackberries, strawberries, raspberries
- 1 tbsp plus 1 tsp icing sugar
- 125 ml double cream
- 1/4 tsp vanilla extract
- 1 x 200 g pot Greek yoghurt
- 2 meringue nests (35g), broken into pieces
- Put the berries in a bowl. Add one tablespoon of icing sugar and mix, crushing a few of the berries.
- In a separate bowl, put the cream, 1 tsp of icing sugar and the vanilla and whip to soft peaks. Stir the yoghurt to loosen slightly, then carefully fold the yoghurt into the cream, followed by the berries and the meringue.
- Spoon the mixture into 4 glasses and serve.
- You can chill these for up to 30 minutes but not much longer as the meringue will start to go soggy.
- 10 Wooden skewers
- Small star cutter
- Cut small stars from watermelon slices.
- Thread watermelon stars, strawberries, marshmallows and blueberries onto skewers to create wands. Remove fruit and marshmallows from wooden skewers before serving to young children.
- 4 egg whites
- 225 g caster sugar
- Approx 1 tbsp pink food colouring
- 300 ml double cream, whipped
- 225 g raspberries
- 100 g blueberries
- 150 g strawberries, halved
- Pink food colouring
- Pre-heat the oven to 140 C Fan / 160 C. Put a piece of non-stick parchment paper onto a flat baking sheet. Draw a 20 cm circle onto the paper.
- Whisk the egg whites in a free-standing mixer until stiff. Add the sugar a teaspoon at a time until stiff and skinny.
- Reserve a quarter of the meringue. Using the mixture, spread out on the base, then build up the sides. Put the reserved mixture into a piping bag filled with a fluted nozzle. Pipe rosettes on top of the sides to make it look like a crown.
- Dip a cocktail stick into the pink food colouring and draw lines of pink on the meringue.
- Place in the oven, then turn down the temperature to 130 Fan and bake for 1 hour, then turn the oven off and leave for another hour.
- When the meringue is cold, whip the cream to soft peaks. Fill the middle with cream and arrange the berries in the centre and a raspberry on top of each meringue rosette to look like jewels on top of the crown.
- 185 gplain flour
- 1 1/2 – 2 tsp ground ginger
- 1/2 tsp bicarbonate soda
- 50 g butter at room temperature
- 85 g dark brown sugar
- 1 large egg yolk
- 3 tbsp golden syrup
- Icing sugar
- Pink food colouring
- Pre-heat the oven to 180°C/350°F/Gas 4. Fan 160C.
- Sift the flour, ginger and bicarbonate of soda into a mixing bowl. Cut the butter into chunks and add to the bowl. Rub the butter into the flour using your fingers until the mixture looks like fine breadcrumbs.
- Stir the sugar into the mixture , then add the egg yolk and golden syrup and mix everything together using a wooden spoon.
- Sprinkle a clean work surface with flour and knead the dough until it is smooth .. Cut the dough in half. Sprinkle the work surface with a little more flour and roll out the dough starting at the centre of the dough and rolling evenly outwards. Repeat with the second ball of dough. Cut into shapes using cookie cutters Re-roll the trimmings until all the dough is used up.
- Place on non stick baking sheets and bake for 11 to 12 minutes. You can add currants for eyes before the cookies are baked if you like.
- Allow to cool then transfer to a wire rack to cool completely.
- Once cool, you can decorate.
- 125 g butter or margarine
- 150 g caster sugar
- 1/2 tsp lemon zest
- 2 eggs
- 150 g plain flour
- 1/4 tsp baking powder
Cream Cheese Icing
- 110 g cream cheese, at room temperature
- 110 g butter, at room temperature
- 1/2 tsp vanilla extract
- 85 g icing sugar
- Edible food colouring
- Edible jewels
- Jelly beans in bright colours
- Jelly tots
- Jelly diamonds
- Smarties or m&m’s in bright colours
- Sugar diamonds
- Pre-heat the oven to 180°C/350°F/Gas 4. Line a 12-holed muffin tin with 10 paper cases.
- Cream the butter or margarine in an electric food mixer until soft. Add the sugar and beat until fluffy, then mix in the lemon zest. Add the eggs, one at a time. Add 1 tablespoon of the flour with the second egg, beating continuously. Sift over the flour and baking powder then fold in gently. Divide the mixture between the paper cases and cook in the oven for about 20 minutes or until golden and springy to the touch.
- Remove from the oven and cool in the muffin tin for 15 minutes, then transfer to a wire rack to cool completely.
- Whilst the cupcakes are baking you can prepare the icing. Beat together the cream cheese and butter. Beat in the vanilla, then sift over the sugar and stir in until the sugar is combined. Beat for 1 minute until fluffy. Transfer to a bowl and set aside in the fridge. If you wish, you can divide the icing into two bowls and colour each with a few drops of the different food colourings.
- Once the cakes are cold, swirl some of the icing on top of them and stick a selection of decorations into the icing. Leave to stand for around 30 minutes to allow the icing to set.
Mini Tropical Pavlovas
- 3 large egg whites, at room temperature
- 175 g (6 oz) caster sugar
- 200 ml (7 fl oz) double cream
- 200 g (7 oz) natural Greek yogurt
- 1 ripe mango, peeled, stoned and sliced
- 150 g (5 oz) fresh redcurrants
- 2 passion fruit
- Preheat the oven to 150°C/300°F/Gas 2 and line 2 baking sheets with non-stick baking paper.
- Whisk the egg whites in a large, spotlessly clean mixing bowl until they form stiff peaks, then whisk in the caster sugar, a teaspoon at a time, until the mixture is stiff and glossy.
- Spoon large tablespoons of the meringue mixture onto the prepared baking sheets to make 6–8 mini pavlovas. Using a teaspoon, spread each meringue out into a rough circle and make a dip in the centre.
- Put the meringues in the oven, then turn down the temperature to 130°C/250°F/Gas ½ and bake for 40–45 minutes until firm to the touch and lightly golden in colour. Turn off the oven, leaving the meringues inside and the oven door closed, so that they cool slowly for another hour. Remove from the oven and remove from the baking sheets.
- Whisk the double cream until it forms stiff peaks, then fold in the Greek yogurt. Divide the mixture between each pavlova, then arrange the mango and redcurrants on top. Slice the passion fruit in half, scoop out the seeds and pulp and scatter over the top of each meringue.
Jubilee recipes from Annabel Karmel.