A visit to the BBC Good Food Show has been on my ‘bucket list’ for some time now and this year, I am finally getting to tick it off. Taking place at NEC Birmingham from 11th to 14th June this year, you can see not only top chefs such as Mary Berry, James Martin, Tom Kerridge, John Torode, and the Two Greedy Italians: Antonio Carluccio & Gennaro Contaldo and Michel Roux Jr in action in the live demonstrations, there is the chance to visit the Good Food Kitchen and treat yourself to a spectacular meal or take afternoon tea in the English Tea Garden and finish off with a spot of shopping from the large range of exhibitors there to tempt and inspire you.
If that isn’t enough, BBC Gardeners’ World Live Show is also taking place at the same time and the ticket includes entrance into both shows. How brilliant it that? There are still tickets available and you can save 15% if you use the following codes;
Gardeners World Live: 2MV8
Good Food Summer SMV1
I am really excited and can’t wait to sample some new flavours and see the chefs in action. Mary Berry is one I will be hoping to see and we have been busy giving her All-in-one Victoria Sandwich Recipe a go this week and it is absolutely delicious. It hardly takes any time to prepare as you put everything in together and it is so light, it melts in your mouth. The recipe includes instructions for three different sized cakes.
- For a 20cm (8 in) Victoria Sandwich
- 225 g (8 oz) softened butter
- 225 g (8 oz) caster sugar
- 4 large eggs
- 225 g (8 oz) self-raising flour
- 2 level teaspoons baking powder
- Bake in 2 20 cm (8 in) greased and lined sandwich tins for about 25 minutes
- For an 18 cm (7 in) Victoria Sandwich
- 3 large eggs,
- 175 g (6 oz) of softened butter,
- 175 g (6 oz) of caster sugar,
- 175 g (6 oz) of self-raising flour
- 1½ teaspoons of baking
- Bake in two 18 cm (7 in) greased and lined sandwich
- tins for about 25 minutes.
- For a 15 cm (6 in) Victoria Sandwich
- 2 large eggs,
- 100 g (4 oz) of softened butter, 100 g (4 oz) of caster sugar,
- 100 g (4 oz) of self-raising flour
- 1 teaspoon of baking powder.
- Bake in two 15 cm (6 in) greased and lined sandwich tins for about 20 minutes.
- FOR THE FILLING
- AND TOPPING
- 4 tablespoons strawberry
- or raspberry jam
- a little caster sugar,
- for sprinkling
- Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.
- Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
- Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
- Fill with 4 tablespoons of strawberry or raspberry jam, or a little less, if you like.
This Recipe is taken from Mary Berry’s Baking Bible by Mary Berry (BBC Books, Hardback £25) Photographer: Dan Jones
I have been given complimentary tickets to BBC Good Food Show and have been given permission to reproduce this recipe as part of promotion of the show.