Blog

Apr 03, 2023

Adam Handling's Coronation strawberry and ginger trifle

Adam Handling's Strawberry and Ginger Trifle follows recent royal tradition as

Adam Handling's Strawberry and Ginger Trifle follows recent royal tradition as the official dessert recipe for the Coronation of King Charles III. For the Platinum Jubilee of Elizabeth II, Jemma Melvin's Lemon Swiss Roll and amaretti trifle was chosen to be the official pudding for the celebration, beating 5,000 other entries in a nationwide competition. Trifle also has a long history as a street party favourite, and Adam Handling's recipe, designed to serve eight, would make a perfect addition to any Coronation party.

When asked about his inspiration for the dish, Handling said, "I think trifle is one of those desserts that's really nostalgic for a lot of people, so this is my modern interpretation of those childhood memories using the best of British ingredients – Scottish strawberries, Yorkshire Parkin cake, and eggs and dairy from British farmers."

To make the most of the Coronation-day celebrations, Handling advised, "Make it all the day before and just pipe the cream on the morning of the day you are eating it. Just because you're cooking doesn't mean you can't enjoy the fun times!"

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Strawberry and Ginger Trifle recipeBy Adam Handling

Serves 8

For the Yorkshire Parkin:150g golden syrup150g unsalted butter40g black treacle150g soft brown sugar150g self-raising flour115g oats2 whole eggs8g ginger, ground4g nutmeg, ground4g mixed spice

For the strawberry jelly:350g strawberries, blended125g caster sugar6 gelatine leaves

For the ginger custard:8 egg yolks130g caster sugar100g plain flour500ml whole milk1 tsp ginger, ground

For the cream:300g double cream, cold50g icing sugar1 vanilla pod, scraped

For serving:fresh strawberriesnuts, chopped

Method

Step 1For the Yorkshire Parkin, melt the butter, syrups and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on a low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined cake tin, at 160C, for 25 minutes.

Step 2For the strawberry jelly, soften the gelatine in a bowl of cold water and squeeze to remove all the water. Warm the blended strawberries in a saucepan with the sugar and the gelatine.

Step 3For the ginger custard, place the milk and ginger into a saucepan and heat until just before it reaches the boil. Whisk the egg yolks and the sugar together, add the flour and then add the milk. Pour into a saucepan, cook on a low heat and whisk for 5 minutes until the custard thickens. Chill down in a tray and cover with greaseproof paper, to cool.

Step 4Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving.

Step 5Dice the Parkin into chunks. Add a few strawberries in the bottom of the glass. Top the cake and strawberries with strawberry jelly into the glass and transfer to the fridge, to set. Spoon a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Garnish with the chopped nuts.

You can find out more about each of the Coronation recipes below, including tips on making them:

More coronation recipes:

BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future.

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