Howard's Mini Platinum Jubilee Trifles

Join the brilliant Howard Middleton (Great British Bake Off Contestant from series 4) live from Sheffield, UK, who will teach you the skills you need to master his take on the Platinum Jubilee Trifle!

This class takes place on Saturday 4th June at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2.5 hours for this class.

Let Howard show you how to make mini lemon curd filled Swiss rolls alongside soused satsumas, topped with crème patisserie, veggie-friendly orange jelly, and peaks of whipped cream. Finished off with an amaretti crown, it's the perfect regal treat!

Bake With A Legend Online Classes is an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Howard, learning many tips and tricks along the way as you perfect all the skills required to make Howard's delicious take on the trifle. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved in such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment:

6 tumblers

Wine glasses or trifle dishes 

Pans Electric hand whisk/ or rotary whisk

A shallow dish or solid based cake tin (about 23cm/9in square or similar) 

Balloon whisk 

Wooden spoons 

Baking parchment 

Baking sheet/tray 

Mixing bowls 

Swiss roll tin (23x33cm/9x13in) 

Piping bag and nozzles

Large metal spoon

Ingredients:

Lemon curd

1 large egg 

1 large egg yolk 

65g caster sugar

Zest and juice of 1 lemon (about 50ml) 

50g unsalted butter

Crème patisserie

300ml double/heavy cream 

100ml full fat milk

1 tsp vanilla paste or extract

4 large egg yolks 

50g caster sugar 

25g cornflour/corn starch

Swiss rolls

3 large eggs (separated) 

85g caster sugar (plus extra for rolling)

1 tsp vanilla paste or extract 

25g cornflour/cornstarch 25g rice flour*

½ tsp baking powder

* This makes a gluten-free sponge but you can replace the rice flour with standard flour if you wish

Orange jelly

Juice of 2 large oranges (about 175ml) 

Zest of 1 large orange 

25g caster sugar

1 – 1½ tsp agar powder 

A little water

Soused satsumas (or marinated mandarins)

6 – 8 satsumas or mandarins, peeled and all pith removed (or you can use tinned fruit)

Amaretto liqueur to taste (optional)

Amaretti

1 large egg white 

100g ground almonds 

75g caster sugar

2 tsp amaretto liqueur (or replace with the finely grated zest of 1 lemon)

Icing sugar for rolling

Crème chantilly

300ml double/heavy cream 

2 tsp icing sugar

Decoration

50g white chocolate 

6 pieces of candied orange or lemon peel (optional)

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.