Prince Albert’s Pudding, Victoria Sponge, Beef Curry – no wonder the queen was known to be greedy… here we re-create recipes from a best-selling cook of the age.
Elaborate jellies and creams were all the rage during the reign of Queen Victoria
Elaborate jellies and creams were all the rage during the reign of Queen Victoria, set in tall moulds and decorated with piped cream and fruits.
- 600g (1lb 5oz) ripe strawberries, chopped
- 85g (3oz) sugar
- 8 gelatine leaves, platinum-grade (creates a clear, soft set, from supermarkets)
- 300ml (10fl oz) milk
- 300ml (10fl oz) double cream
- Juice of 1 lemon
For the chantilly cream
- 100ml (3½fl oz) double cream
- 1tbsp icing sugar
- ½tsp vanilla extract
- 2 strawberries, finely diced, to decorate
Place the strawberries in a bowl and crush them with a wooden spoon.
Sprinkle the sugar over and let them stand for an hour, then push through a fine sieve into a bowl or purée in a liquidiser.
Soak the gelatine in a bowl with 4tbsp of cold water for 5 minutes, until softened.
Heat the milk in a pan over a low heat. Remove the gelatine from the water, squeezing it to remove excess water, and stir into the hot milk until it has dissolved.
Remove from the heat, add the double cream and keep gently stirring until cold, then pour gradually over the strawberries, whisking.
Add the lemon juice and pour the mix into a 1ltr mould (or 6 small ramekins). Leave to set in the fridge for 4 hours or overnight.
Whip the cream with the icing sugar and vanilla until thickened, and place in a piping bag with a star nozzle.
Dip the mould in hot water for just a few seconds and invert onto a plate. Pipe chantilly cream around the base and on top, and decorate with diced strawberries.