Food & Drink
A small home-made sponge tray bake:
• 275g self raising flour
• 225g unrefined golden caster sugar
• 225g unsalted butter, softened
• 2 tsp baking powder
• 1 tsp vanilla extract
• 5 free range eggs
• 226g jar of ART’s Bananaruma jam
• 2 tablespoons of rum
• 2 tablespoons of orange juice
• 2 sliced bananas
• 1 pint packet of pineapple jelly
• 1 pint of custard
• 300ml softly whipped cream
• Toasted flaked almonds and grated chocolate to garnish
Preparation time plus chill time adds up to approximately 4 hours, but each stage can fit around other party-prep activities.
Make sponge: Line a small (34.5 cm x 24cm, depth 3cm) tin with grease-proof paper (or Bake-O-Glide, if you are using an AGA). Put all the ingredients into the bowl of an electric mixer and combine well. Pour the batter into the lined tin and smooth the top.
Bake in a preheated oven to 180°C/350°F/gas 4 for 40-45 minutes (or on the fourth set of runners in the roasting oven of the AGA, with the cold shelf on the second set of runners, for 20-25 minutes). Once cooked, allow to cool thoroughly before cutting into pieces to fit your trifle bowl.
To make the trifle: Line the trifle bowl with the sponge, spread the sponge with ART’s jam until all the sponge is well covered. Combine the rum with the orange juice and pour evenly over the sponge. Make the pineapple jelly, (using only 3/4 pint water, to give a slightly more robust jelly). Allow to cool, but not solidify. Slice the bananas over the sponge and pour the cooled jelly over the top. Place in fridge to set.
Make up the custard and cool, stirring regularly to avoid a skin forming. When cool, pour over the set jelly. Dress the trifle with the whipped cream and garnish with flaked almonds and chocolate shavings. You can always add further decorations if you wish… why not try adding sliced bananas and a few macrons? Keep in fridge until ready to serve. Best eaten within 3 days.
Goats’ cheese & allotment chutney tartlets
For the pastry:
• 175g plain flour, plus extra for dusting
• 75g chilled unsalted butter, cubed
• 1 large free range egg, beaten
• Salt and black pepper
For the filling:
• 1 x 1/2 lb jar of ART’s Allotment chutney
• 175g/6oz goats’ cheese
• 1 free-range egg yolk
• 1-2 tbsp double cream
• Salt & black pepper
Preheat the oven to 200°C/390°F/Gas 6. To make the pastry, put the flour and butter into the bowl of a food processor with a little salt and black pepper. Mix on the pulse setting until the mixture resembles breadcrumbs. Add the egg and gradually add enough cold water (about 1 tbsp) to form a soft dough.
Roll out the pastry on a clean, lightly floured work surface to 5mm (1/4 inch thick), then cut into 24 rounds using a 5cm (2in) fluted round cutter.
Line each hole of 2 x 12-hole deep mini bun tins with the pastry circles and prick the bases with a fork. Chill in the fridge for about 30 minutes.
Remove the pastry from the fridge and place a teaspoon of ART’s Allotment chutney into each case.
Trim away any rind from the goats’ cheese and crumble the cheese into a bowl. Mix with the egg yolk and cream, and season with salt and black pepper.
Spoon the goats’ cheese mixture over the top of the chutney. Bake the tartlets for 8-12 minutes, or until golden brown on top and crisp underneath. Serve warm to your party guests…