royal wedding

Chocolate orange battenburg cake makes a great change from the classic recipe, plus it features everyone's favourite flavour combo - orange and chocolate

Chocolate orange battenburg cake

(8 ounces) self-raising flour

baking powder

(8 ounces) golden caster sugar

(8 ounces) soft margarine or softened butter

eggs,

orange rind

orange juice

cocoa

milliliters (4tbsp) apricot jam, warmed

(1lb) marzipan

Delicious, squidgy Chocolate Chelsea buns recipe filled with chocolate chips, and topped with a nutty chocolate drizzle

Chocolate Chelsea buns

For the buns:

(12 ounces) strong plain flour

(1¾oz) caster sugar

level tsp salt

sachet fast-action dried yeast

(1¾oz) butter, melted

egg,

milliliters (¼ pint) milk, lukewarm

For the filling and topping:

chocolate

packet/carton dark or milk chocolate chunks/chips

x 28cm (7 x 11in) traybake tin, buttered

Small disposable piping bag

This classic chocolate sponge cake recipe is so easy to make and just perfect for sharing. Fill this chocolate sponge cake with cream and raspberries, or use our chocolate icing recipe for a really rich sponge cake.

Chocolate sponge cake

For the chocolate sponge cake:

(6 ounces) butter,

(6 ounces) caster sugar

(6 ounces) self-raising flour

(2 ounces) cocoa powder

1tsp baking powder

vanilla extract

For the chocolate icing:

(8 ounces) icing sugar

(8 ounces) butter

1tbsp milk

For a cream and fruit filling (optional):

whipping cream

raspberries

A real teatime treat - moist sponge dotted with dates and walnuts, topped with a creamy frosting!

Date and walnut cake

(6 ounces) dates, finely chopped

¾ level teaspoon bicarbonate of soda

(2 ounces) butter, softened

(6 ounces) light muscovado sugar

(2 ounces) walnuts pieces, chopped

For the topping:

(4 ounces) mascarpone or cream cheese

(1 ounces) walnut pieces, roughly chopped

20cm (8in) round cake tin, lined with Bakewell paper

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Almond & lemon meringue roulade

caster sugar

almond extract

tsp white wine vinegar

ground almond

double cream

icing sugar

lemon curd

almond

strawberries

Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.

Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.

Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.

Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.

To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.

Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

Use our foolproof recipe for vol-au-vents with retro puff pastry cases, then pack them high with savoury fillings for a party canapé

Party vol-au-vents

pack puff pastry

flour

fillings of your choice, to serve (see 'goes well with')

Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.

Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings below. The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.

Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish

Spiced egg & coriander mayonnaise vol-au-vent filling

vol-au-vent cases (see 'goes well with')

eggs

mayonnaise

tsp mild curry powder

onions

coriander

lemon juice

mango chutney to serve

Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.

Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.

Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users’ favourite Jubilee recipe idea

Mini pork pies with piccalilli

butter

shortcrust pastry bought

dried white breadcrumb

good Cumberland sausage (about 6)

smoked bacon lardon

¼ tsp each ground mace, ground pepper and dried sage

sesame seeds

piccalilli homemade

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

Top 8 royal wedding recipes from across the web

The most viewed royal wedding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate orange battenburg cake

Chocolate Chelsea buns

Chocolate sponge cake

Date and walnut cake

Almond & lemon meringue roulade

Party vol-au-vents

Spiced egg & coriander mayonnaise v...

Mini pork pies with piccalilli

Top 8 royal wedding recipes from across the web

The most viewed royal wedding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate orange battenburg cake

Chocolate Chelsea buns

Chocolate sponge cake

Date and walnut cake

Almond & lemon meringue roulade

Party vol-au-vents

Spiced egg & coriander mayonnaise v...

Mini pork pies with piccalilli

The most viewed royal wedding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine