Queen Camilla had a front row seat to the action on Centre Court within the Royal Box she sat next to her sister Annabel Elliot A. The baker has used granulated instead of caster sugar. Also, the mixture was not mixed well enough, which means the sugar has not dissolved.

Put it in a bowl, and cover it with cling film, making sure the cling film is touching the creme patisserie so that a skin doesn't form on it. Put it in the fridge to cool. To make the custard base, add the milk and butter in a small saucepan and heat gently until it comes to a simmer. The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale. Place the 12 large pastry circles into the bun tin. Add a teaspoon of mincemeat to each bottom. Don't overfill or they'll spill over. Then place one of the stars on top of each.If you don't want to make the creme patisserie from scratch, use a good quality shop bought custard instead. She says, “I wanted to make something that would represent the UK coming together. It’s a light, summery pudding using ingredients from each country; Scottish berries, Yorkshire rhubarb, Welsh Cakes and Irish butter and cream.” Jemma

A. It is such a beautiful county that you can easily see why so many people – including lots of good chefs – want to live there. And if the chefs come then that reputation for good food and drink comes too. The number of tourist visitors also helps because you need someone to buy your food but it all starts with what a beautiful place it is. You can find Mary Berry's Victoria Sandwich cake recipe here, and you can catch up with Celebrity Best Home Cook on Saturdays at 12pm at or on BBC iPlayer. Bake off the custard base the day before and then top it with jam and the meringue and bake it off fresh for dessert. Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.

A. If you are making a sponge cake, it should be springy to the touch and shrinking slightly from the sides of the tin. You should aim for a cake that is pale and golden brown in colour. If you are making a fruit cake, gently insert a fine skewer, which will come out clean if the cake is properly cooked. The cake should be light brown for a light fruit cake and dark brown for a traditional rich, fruit cake. Mary says she likes that here, in the Westcountry, we work hard to use locally-sourced ingredients (instead of just paying lip service to the idea) because this also means we tend to plan and execute more seasonal menus.

This book reflects Stork's rich history while highlighting its innovative spirit, with recipes for everything from a scrumptious Victoria Sponge to a delectable Vegan Chocolate Cake. Between its traditional holiday bakes and dairy-free delicacies, there is something in here for everyone! Read more Details Onion: Strictly speaking, the onion is optional, but I think it adds a lovely extra depth of sweet, aromatic flavour. It only takes around 10 minutes to slightly caramelize them and you can do that while you’re pre-baking the pastry. Make sure you follow the reheating instructions on the box. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night.Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. What if you don't have a kitchen blowtorch? An Eton Mess is a brilliant example of beauty in simplicity. Or perhaps make something lion-shaped to symbolise the monarchy. Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream). A. If you are making a sponge cake, it should be springy to the touch and shrinking slightly from the sides of the tin. You should aim for a cake that is pale and golden brown in colour. If you are making a fruit cake, gently insert a fine skewer which will come out clean if the cake is properly cooked. The cake should be light brown for a light fruit cake and dark brown for a traditional rich fruit cake. A quiche lorraine is so flavourful that you don’t want any sides to outshine it. Simple is best. Perhaps a very simple green salad with cherry tomatoes and cucumber. Or this Greek lettuce salad. It also goes well with coleslaw. Try this Greek yogurt brussel sprouts coleslaw if you want to feel all smug and healthy!

This Spanish omelette is pretty legendary, once you’ve learned how to make it properly. Try it and see! Second member of Royal Family 'is named as racist' in Omid Scobie's book: Dutch translation of Endgame appears to identify two family members 'accused of speaking about Archie's skin colour' - as publishers desperately pulp copiesAs patron of the All England Lawn Tennis & Croquet Club, she'll be handing out trophies to the winners of the women and men's finals on Saturday and Sunday. Mary Berry’s recipes just work. They’re classic and simple, and above all reliable. Perfected over her many many years of experience. This quiche lorraine recipe is no exception! While you’re baking your pies do keep an eye on them. There are plenty of oven variables that can affect how your food is cooked. Through our rigorous oven lab tests we found that some models don’t evenly spread heat as you’d hope, causing uneven browning. If so, try rotating the baking tray a couple times while cooking.