Coronation Strawberry and Ginger Trifle

This delicious Trifle is an exquisite combination of Yorkshire Parkin, Ginger Custard, Strawberry Jelly, and Vanilla Cream, topped with nuts. This strawberry and ginger trifle was created by Adam Handling and was an official recipe for the Coronation of King Charles.
#coronationtrifle #strawberryandgingertrifle #adamhandling #coronationrecipes
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[@GuillermoandSarah]

For the ingredients, here is the link to the Coronation Toolkit where you'll find the PDF with Adam Handling's recipe: coronation.gov.uk/toolkit/ We recommend doubling the quantity of the custard and also the jelly as there wasn't enough of these two to make 8 portions.

[@veronikavolhejnova5036]

Looks delicious... but such a lot of work! Would like to taste it, but probably won't try to make it...

[@GuillermoandSarah]

Veronika Volhejnová, it's really not all that much work, especially if you buy the pastry instead of making it!

[@Beedo_Sookcool]

Yeah, I was having qualms about making the parkin. When I'm back in England, I can just go down to the supermarket and buy one that I know is of good quality.

[@ludovica8221]

Yummy,, that looks lovely, Trifle is so traditional in the UK

[@GuillermoandSarah]

Ludo Vica, yes, isn't it pretty!!! We don't really tend to have trifle here in Canada. Happy to have made two now, this one and our Platinum Jubilee Trifle.

[@ludovica8221]

@@GuillermoandSarah The parkin must be a very powerful flavour in there.I never heard of it in a trifle but it sounds like a very "cheffy" creation to me . I wonder he didnt go further and add crystallized ginger into the mix. I bet a ginger parkin and rhubarb trifle would also work well, I would probably use strawberry cube jelly as thats what I am used to and Birds custard made with cream. but this all sounds lovely and I wish I could try it!

[@marthasaldana7076]

Ya espero con gusto sus vídeos.

[@MackerelCat]

Parkin actually improves with age and is best after at least six weeks. All the sugar preserves it well in cold temperatures and the ginger and caramelly flavours become more pronounced. It would also be easier to cut ❤

[@GuillermoandSarah]

@MackerelCat, thank you! A gentleman educated us about this a few months ago and we are in complete agreement. Our extra Parkin just kept getting better with time!

[@ParkAvenue34]

Oh. Do I LOVE a great very British Trifle. Thank you for the recipe

[@GuillermoandSarah]

You are very welcome Park Avenue! If you go to our channel you'll also see we have a video for the Platinum Jubilee Trifle. It's also delicious! Even more so than this one. 😀

[@ParkAvenue34]

@@GuillermoandSarah Ahhh! Thank you! Never too late to celebrate the Jubilee!!

[@GuillermoandSarah]

@@ParkAvenue34 never too late and the anniversary of the Jubilee is coming up soon! Do you live in NYC perchance, or is it the Montreal Park Avenue? 🤔

[@ParkAvenue34]

@@GuillermoandSarah Ahhh. Actually, I live in a suburb outside of Detroit, Michigan. I on a street named "Park" So I embellished--just a bit! However, we still enjoy a Traditional 'Very English Trifle' and Coronation treats!. Thank you, again for the recipes!

[@marthasaldana7076]

No puedo evitar intentar su receta.

[@GuillermoandSarah]

De verdad, si esta rico!!

[@GuillermoandSarah]

We recommend doubling the amount of jelly. There wasn't enough jelly for 8 portions.

[@AlittleHamsterKM]

So yummy 💕💕

[@GuillermoandSarah]

A Little Hamster - KM, it really is!!

[@lizzycodd4777]

I’m half way thru the recipe at the moment so found your video reassuring. Like you I found the parkin mixture was just lightly warmed after 25 mins, mine took an hour to get a skewer. Also like you my jelly wasn’t clear despite fine straining. I’m just starting to make my custard again as as soon as I heated the mixture with flour it set rock solid, rather like a choux paste rather than a creme anglais. Going to use far less flour this time! Crazy isn’t it? It’s on the UK gov website too as a recommended recipe for the coronation!!

[@GuillermoandSarah]

Lizzy Codd, I'm glad you found our recipe reassuring. Sorry I didn't get back to you earlier. Our daughters were sick and then we had the first beautiful warm Sunday of the spring so we spent all day outside. I think that the quantity of flour is wrong on the recipe. In the Jamie Oliver recipe we referred to there is only a very small amount of flour. Our custard tasted like flour, which was okay when combined with all the other ingredients, but still... Also I think the recipe should have called for at least double the amount of gelatine. It's really crazy, I agree. There were issues with all the recipe on the UK gov website, but his one had the most. If the quantities and techniques were clear it would have been a fantastic recipe! One person in the comments suggests straining the gelatine overnight through parchment paper. Never heard of using parchment paper to strain, but worth a try for another time! Sarah

[@marthasaldana7076]

Es alta la calidad de sus recetas.

[@GuillermoandSarah]

Por este receta tenemos que decir gracias al chef Adam Handling, de Inglaterra.

[@anharzido5785]

Can you write the ingredients in the description box please ❤

[@GuillermoandSarah]

ANhar Zido, you can go to this website for the original PDF with the ingredients. Just use the ingredients listed but follow our video and double the amount of gelatine! coronation.gov.uk/toolkit/

[@potdog1000]

coming from Yorkshire i would have stopped at PARKIN 7 not bothered with the rest even though it looks lovey lol

[@GuillermoandSarah]

john e Lawler, it is very tasty! There was a lot of extra, so we've been enjoying it on its own. How do you use it in Yorkshire? We didn't know about it until making this video. Sarah

[@potdog1000]

@@GuillermoandSarah we just eat it as it is BUT once it cools down wrap it in greaseproof paper & store it in an air tight tin, leave it for a week & it's great but after a month it's fantastic, that's why i make them two at a time , one for now the other for later lol

[@GuillermoandSarah]

@@potdog1000 this is so great to know!! We've been keeping ours in the fridge. So I guess we should keep it at room temperature instead! We'll make it again! The British mixed spice was completely new to us.

[@GuillermoandSarah]

john e Lawler, I'm having some now before Guillermo eats it all!

[@durgaprasad32154]

Use parchment paper to drain for clear broth and drain overnight for the best.

[@GuillermoandSarah]

Thank you Durga Prasad!! We'll try that next time!!

[@Chulitatr]

The link for the recipe doesn't work.

[@GuillermoandSarah]

@Chulitatr, thanks, we didn't know the link was no longer working. Can you send us an email at [e-mail] and we'll send you the PDF? Just note that there are steps missing in Adam Handling's written Directions, which we show in our video. We'll update the video description. Cheers.

[@OkOk-de3lb]

I would really like to have the recipe in grams. thank you

[@GuillermoandSarah]

Hello Ok Ok, here is the link to the Coronation Toolkit where you'll find the PDF from Adam Handling with the recipe in grams:coronation.gov.uk/toolkit/ I recommend doubling the quantity of the custard and also the jelly as there wasn't enough of these two to make 8 portions. Hope it works out well for you! Sarah

[@OkOk-de3lb]

@@GuillermoandSarah thank you👍

[@GuillermoandSarah]

@@OkOk-de3lb it's our pleasure. Sorry, we forgot to post a link to that recipe in the comments. We'll do it now for everyone to see!

[@lahianealves4882]

Olá seria possível legendas em Português?

[@GuillermoandSarah]

Adicionamos legendas em Português. O prazer é nosso!

[@ratuadilFF]

Mbah kok yg ini blm the end

[@GuillermoandSarah]

angga, Saya tidak yakin apa yang Anda maksud. Bisakah Anda menguraikannya?

[@ahmedhamada2889]

سوف انتظر منك ترجمة باللغة العربية مع حبي وتقديري لك❤

[@GuillermoandSarah]

أضفنا ترجمات باللغة العربية. هذا من دواعى سرورنا. شكرا على

[@ahmedhamada2889]

@@GuillermoandSarah أحمد رسول الله رسول اخر الزمان والمهدي المنتظر يحييكم من القاهرة لقد أحببت الشعب الإنجليزي كثيرا وكان يسكن في الشقة المقابله لنا أثناء إقامتي في مدينة طرابلس ليبيا أسرة إنجليزية من عام 1976 وحتى عام 1981 قبل عودتي إلى مصر وسافرت إلى مدينة لندن بالمملكة المتحدة في صيف عام 1979 ومكثت هناك لمدة شهر وقد تعرفت على أعضاء فرقة ABBA الغنائية هناك وتقابلت مع المطربة انيتا أثناء دخولها مول السلفردج بشارع أكسفورد والذي كنت اسكن بجواره وكان عمري وقتها ثلاثة عشر عاما حبي وتقديري للشعب الانجليزي ومستعد للإجابة على أي سؤال وسعيد جدا بتواصلكم معي

[@DavidGlaser]

Like you, disappointed with this recipe as the instructions were incorrect (as you spotted) and there was not enough jelly to make for eight people. In short, for a Michelin starred chef I was not impressed and glad for the reference to Jamie Oliver to make vanilla custard!

[@GuillermoandSarah]

David Glaser, definitely not enough jelly for 8 people. We had enough for 4 portions. Lots of parkin left over though and a fair bit of custard. I think that Adam Handling must have served it at his restaurant, where they don't plan carefully for portion size. I think it that perhaps the request for the recipe came in very quickly since we found problems and lines (possibly due to someone editing the pdfs) missing from all the late entry recipes on the Toolkit!

[@DavidGlaser]

@Guillermo and Sarah Thanks, and 25 minutes to cook the Parkin? It took my 1hr 25 mins, but came out perfect 🥰

[@Dk-qk6hy]

@@DavidGlaser 1:34 - 143

[@iangudgin6536]

Your Parkin is so over-baked!!! It should never be crumbly. It is a very moist cake

[@GuillermoandSarah]

Ian Gudgin, thanks for writing to let us know. We're Canadian, not English, so we are complete novices with Parkin! We will be sure to bake it for less time in future to have a moist cake.

[@lgic111]

KING CHARLES and ALL ROYALS should talk on PAINLESS KILLING OF ANIMALS for hardcore meat eaters. However, HE SHOULD PROMOTE VEGANISM ON PRIORITY. He should fight for ANIMAL RIGHTS also🙏

[@GuillermoandSarah]

LOGIC, that would certainly be a high priority cause for him to take on!

[@BRAIRCO]

Unfortunately your excellent explanation is for English-speaking countries since many of the ingredients used are not available in other countries, so the recipe is impossible to prepare. Actually is not a dessert that I like and without a doubt the Jubilee Triffle was much better. Your explanations are excellent but unfortunately the recipes are impossible to prepare because the ingredients are not available in countries other than Anglo-Saxon.

[@GuillermoandSarah]

BobSZato, you are absolutely right. It could even be tricky here in Canada. We're lucky that we're near a lot of international grocery stores so we were able to buy the Mace spice to make the British Mixed Spice. In which country do you live? Are there any desserts or other recipes you'd love for us to do a video on? Thanks for the compliment on our explanations. Sarah

[@Radiance1324]

It keeps suggesting British spices. They are not. All the spices are native to the Indian subcontinent, once a colony of the British Empire. From here, you can figure out how much influence India has on the British plate.

[@GuillermoandSarah]

Radiance, we are following the recipe created by English Chef Adam Handling. he refers to a spice mix called British Spice Mix. We're well aware that the spices aren't from England, as we're sure most people are. The British refers to the particular mix, and I don't think there is any claim to them being British spices. We are well aware of the legacy of colonialism and of the importance of India to the British plate, though we ourselves live in Canada, where there is also a legacy of colonialism, of course.

[@Radiance1324]

@@GuillermoandSarah thanks for the clarity.

[@GuillermoandSarah]

@@Radiance1324 we appreciate your comment. It's always good to remember the legacy of colonialism and despite (and while) making this video it is something we think about and talk about often.

[@janicegame2372]

The Parkin was over cooked!

[@GuillermoandSarah]

Janice Game, the instructions from Adam Handling weren't accurate. We cooked ours for 25 minutes as he instructs and it was still liquid. For us it took over an hour.

[@debrabelz]

not worth it

[@GuillermoandSarah]

It's a lot of work, but for some who really enjoy a good trifle, it's worth it!

[@wilfred660]

Too much work

[@GuillermoandSarah]

Wilfred, do you live in England?

[@wilfred660]

@@GuillermoandSarah no actually I live in united states

[@sarapara174]

British spice mix... 😂😂😂how many spices do you grow to call it a British spice mix

[@GuillermoandSarah]

sara para, fortunately these days you can buy them!

[@remorossi5487]

It would probably look better on top of Charlie's head😂😂😂😂😂

[@GuillermoandSarah]

Remo Rossi, it's a fun idea, but we couldn't very well do that!! Though it definitely would have gotten some clicks.

[@suziecreamcheese211]

Too much work.

[@GuillermoandSarah]

Suzie cream cheese, do you live in England?

[@desemajohnson6383]

Too much hard-work. I am sure there is an easier way

[@GuillermoandSarah]

Desema Johnson, there are easier ways to make other desserts, unfortunately no easier way to make this one!

[@yoginishraddha2606]

It isn't a trifle if there's no ladyfingers, meat, onions, and peas😅

[@samarpitabhattacharya5953]

What type of trifle you are talking about that has meat onion and peas?

[@yoginishraddha2606]

@@samarpitabhattacharya5953 The one that Rachel makes on F.R.I.E.N.D.S!!!

[@samarpitabhattacharya5953]

@@yoginishraddha2606 I haven't watched it but trifles are dessert

[@yoginishraddha2606]

Yes, I know. It was supposed to be a joke😅

[@GuillermoandSarah]

Shraddha, can you explain? Do you mean ladyfingers, meat, onions, and peas in the trifle!!??

[@ted1091]

Hold Britain accountable for slavery. Reparations now!

[@GuillermoandSarah]

Agreed!