To mark the Royal Wedding, Country Life has launched a Great British Butter pack for one month only as patriotic fever spreads across the nation.
The new pack, which will be adorned with the British flag, is designed to celebrate all things British and make the perfect ingredient for all those Royal Wedding street parties.
Perfect to have with traditional British scones, crumpets and cucumber sandwiches, Country Life is the only major British butter brand available on supermarket shelves, that's made exclusively with milk from British dairy farms. This means it has a delicious, creamy taste and has picked up less food miles on its way.
Here are some delicious recipes that you can make for your own Royal Wedding celebrations using, of course, Country Life’s Great British Butter packs. Look out for them from now in all major supermarkets.
Individual Victoria Sponge
Cooking Time: 20 minutes
- For the cake:
200g caster sugar
200g Country Life Unsalted butter, softened plus a little for greasing
4 medium eggs
1 tsp vanilla extract
200g self-raising flour, sieved
1 tsp baking powder
2 tbsp milk
- For the filling:
100g Country Life Unsalted butter, softened
150g icing sugar, sifted
A drop of vanilla extract
340g jar good-quality British strawberry jam
Caster sugar, to decorate
- Heat oven to 190°C/fan 170°C/375°F, gas 5.
- Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height.
- Beat together the Country Life Unsalted butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 minutes.
- Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
- Add the egg very gradually to the mixture. Do this slowly to avoid curdling. If the mix does curdle add a tablespoon of the flour. Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.
- Divide the mixture between the tins, smooth the surface. Bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the butter icing: beat the Country Life Unsalted butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
- Split the cakes in half. Spread the butter cream over the bottom half and top it with jam. Sandwich with the top. Dust with a little caster sugar before serving.
- Keep in an airtight container and eat within 2 days.
- For chocolate lovers – remove two tablespoon of flour and replace with cocoa powder
- For a traditional coffee and walnut – add 2 tbsp coffee powder dissolved in 2 tbsp water and 50g finely chopped walnuts