If you're not out reveling on the streets of London, join in on the royal baby celebration at home by cooking up some classic British dishes. From tea sandwiches to Victoria sponge cake and pudding for dessert, these definitively English and definitely delicious recipes -- and a nice cup of tea -- will make you feel like royalty.
|Victoria Sponge Cake|
This dessert, named after Queen Victoria, is the most popular cake at Tea & Sympathy, a British tea shop and restaurant for anglophiles in New York City. The afternoon tea cake is light and easy to prepare.
Serves 8-10 Preparation Time: 35-40 minutes
Ingredients for the cake:
1 cup (2 sticks) unsalted butter
1 cup sugar
A few drops of pure vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
Confectioners' sugar for dusting
Ingredients for the butter cream:
1/2 cup (1 stick) butter
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
1-2 tablespoons milk
Preheat the oven to 350 degrees F.
With an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, along with the vanilla.
With a spatula, fold in the flour and baking powder and mix until smooth.
Divide the batter between 2 buttered and floured 8-inch cake tins and smooth the surface by tapping gently on the side of the tins.
Bake 20 to 25 minutes.
As with all cakes, the best way to make sure the cake is done is by inserting a thin knife or skewer into the center of the cake. If it comes out clean, then the cake is done. Turn out onto wire rack to cool.
For the butter cream: In an electric mixer beat the butter until light and creamy, then add the vanilla.
Gradually beat in the confectioners' sugar.
Add just enough milk to make the mixture soft and spreadable.
To assemble the sandwich: Raspberry jam
Confectioners' sugar for dusting
Once the cake has cooled, spread one half of the cake evenly with the butter cream. Spread the other half with raspberry jam.
Put the two halves together, with the cream facing the jam, and place on a cake plate. Dust lightly with confectioners' sugar.
Recipe courtesy of Tea & Sympathy
Few dishes are more traditionally British than tea sandwiches. Often served with cucumber or egg salad, these bite-sized delights will satisfy your royal appetite.
Scones are a classic British breakfast food. Emeril's rosemary-infused buttermilk scones served with an orange curd sauce are a perfect way to feed your royal palate. Enjoy them with fresh creamery butter or clotted cream.
|British Summer Pudding Recipe|
British summer pudding is a traditional dish that pairs perfectly with tea, according to the experts at Tea & Sympathy, a British restaurant and store made for anglophiles in New York City.
"In England, pudding means any kind of dessert. This British summer pudding recipe is the easiest pudding to make, but people think you are a creative genius, because it looks like a lot of work has gone into it (sneaky ay?)," they write on their website.
Serve with fresh berries around the dish, a sprig of mint on top, and a dollop of clotted cream or slightly whipped heavy cream.
2 lbs. fresh berries (strawberries, raspberries, and blueberries)
½ cup sugar
Juice of 1 lemon
8-10 slices of white bread
Whole berries for garnish
Mint sprig for garnish (optional)
Clotted cream or heavy cream (optional)
Simmer the fruit with the sugar and lemon juice for 5 minutes, until the fruit has softened. Taste and add more sugar if necessary.
Remove the crusts from the bread and line a dessert bowl with the slices, reserving enough bread to cover the top of the fruit.
Fill the bread-lined bowl with the fruit and then cover with the remaining bread slices.
Cover the bowl with a plate that fits inside of the bowl, so it sits directly on top of the pudding. Put something heavy on top to weight it down, and chill overnight.
When ready to serve, place a large plate upside-down on top of the pudding and flip over the pudding with the plate. The pudding should come out whole. (If the pudding doesn't come out whole, just serve it in individual service dishes and garnish as below.
Garnish with some fresh berries and a sprig of mint. Serve with clotted cream, or fresh heavy cream, poured or whipped.
Tip: Use a smooth round bowl so it will come out in a nice dome shape, then sprinkle a few fresh berries around the dish and plop a sprig of mint on top. We love it with a dollop of clotted cream or slightly whipped heavy cream. Courtesy of Tea & Sympathy.
Beef Wellington is a traditional British dish of beef tenderloin, wrapped in pate and a golden pastry. The dish, according to local folklore, is thought to be named after the first Duke of Wellington, who was looking for additional ways to add wine and truffles to his supper and wrapped beef, soaked in wine and truffles, then wrapped in pate and puff pastry. Try Sandra Lee's version of this classic dish with mushrooms, onions, garlic and cognac, that's sounds slightly simplier to make at home.
Prince William's childhood favorite treat is reportedly chocolate biscuit cake, which informed the couple's wedding cake choice. ABC News' Nick Watt shared the generations-old Watt family recipe for the rich dessert.
Raise a glass to the royal couple tonight with this gin cocktail made with gin, pomegranate juice, fresh lemonade and bitters.