ADAM HANDLING'S CORONATION STRAWBERRY AND GINGER TRIFLE RECIPE

✦ The official desert of the Queen's Platinum Jubilee was a trifle and it was hugely popular, and this trifle recipe looks like it will go down just as well for the King's Coronation

Give it a go with this British classic, Strawberry and Ginger

Trifle curated by Adam Handling

Serves 10

Ingredients for the Yorkshire parkin:

• 300g golden syrup

• 300g unsalted butter

• 75g black treacle

• 300g soft brown sugar

• 300g self-raising flour

• 225g oats

• 3 whole eggs

• 15g ginger, ground

• 7g nutmeg, ground

• 7g mixed spice

For the strawberry jelly:

• 150ml strawberry juice

• 125g caster sugar

• 6 gelatine leaves

• For the ginger custard:

• 16 egg yolks

• 260g caster sugar

• 200g plain flour

• 1lt whole milk

• 20g ginger, micro planed

For the cream:

• 300g double cream, cold

• 50g icing sugar

• 1 vanilla pod, scraped

Candied pistachios:

• 200g pistachios

• 200g caster sugar

• 150ml water

For serving:

• Strawberries, roasted

Method:

1. (For 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 160°C, for 25 minutes.

2. (For the strawberry jelly) Bloom the gelatine in an ice bath and squeeze to remove all the water. Warm the strawberry juice in a saucepan with the sugar. Dissolve the gelatine and pass through a fine sieve. Add the malic acid.

3. (For the ginger custard) Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Remove from the heat and leave to the side to infuse for 20 minutes. Whisk the egg yolks and the sugar together, add the flour and then pass the infused milk through a fine sieve into the egg mixture. Whisk together and then transfer back into the saucepan. Place the saucepan back on the heat and whisk continuously, until the custard reaches 85°C and thickens. Transfer to a tray and cover with greaseproof paper, to cool.

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

5. (For the candied pistachios) Preheat the oven to 170°C. Place the nuts on a baking tray and toast, in the oven, for 12 minutes. Pour the water and sugar into a small saucepan. Place it over a mediumhigh heat and bring it to the boil. When the temperature of the liquid reaches 135°C, or the syrup is beginning to colour at the edge of the pan, add the pistachios and whisk until the syrup has completely crystallised and coated the nuts. Pour the coated nuts onto a baking tray, lined with greaseproof paper, and allow to cool.

6. (For serving) Dice the Parkin into 1cm dice. Place 3 roasted strawberries in the bottom of the glass with the diced parkin. Add 90ml of strawberry jelly into the glass and transfer to the fridge, to set. Pipe a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Add the candied pistachios on the top, to finish.