20cm/8” square baking tray, saucepan, 2 x mixing bowls, large serving dish or up to 10 smaller ones

PARKIN CAKE
75g unsalted butter
75g golden syrup
75g black treacle
75g soft brown sugar
65g FREEE Self Raising White Flour
75g FREEE Organic Porridge Oats
5 tsp ginger, ground
2 tsp mixed spice
1 tsp nutmeg, ground
1 egg
butter, for tray

GINGER CUSTARD
350ml milk
1 egg
50g caster sugar
25g FREEE Plain White Flour
1 tsp ginger, ground

STRAWBERRY JELLY
1 packet of strawberry jelly cubes or crystals
250g strawberries
hot and cold water, for jelly

VANILLA CREAM
300ml double cream
50g icing sugar
1 tsp vanilla extract

180°C, Fan 160°C, 350°F, Gas 4

Parkin Cake

1. Pre-heat the oven,
2. Measure the butter, golden syrup, treacle and brown sugar into a saucepan.
3. Put the pan over a gentle heat, stirring occasionally until the sugar has dissolved then remove from the heat.
4. Rub some butter around a 20cm/8” square baking tray or insert a baking liner.
5. Weigh the flour and oats into a mixing bowl, add the ginger, mixed spice and nutmeg and mix them together well.
6. Pour the butter and syrup mixture into the mixing bowl and beat until smooth.
7. Break the egg into a small bowl and beat to mix.
8. Tip the beaten egg into the mixing bowl and beat until combined.  
9. Pour into the prepared tray and bake for 20- 25 minutes.

Ginger Custard

1. Measure the milk into a saucepan. 
2. Break the egg into a mixing bowl, add the sugar and beat to combine.
3. Add the flour, ginger and 3 tablespoons of the milk from the saucepan and mix into a smooth paste.
4. Put the saucepan of milk over a gentle heat until small bubbles appear at the edge then remove the pan from the heat.
5. Pour half of the milk into the mixing bowl while stirring the paste.
6. Tip the mixture back into the saucepan and whisk everything together.
7. Put the saucepan back over a very gentle heat and continue stirring as the custard thickens.
8. Allow the thickened custard to come gently to the boil then remove the pan from the heat
9. Lay a piece of baking parchment over the custard to prevent a skin forming and leave to cool.

Strawberry Jelly

1. Make the jelly according to the on-pack instructions, pour into a bowl and leave to set.
2. Remove the strawberry stalks, reserve three strawberries for decoration and cut the strawberries into quarters.

Vanilla Cream

1. Pour the cream into a bowl and add the icing sugar and vanilla extract.
2. Beat the cream until it has just thickened, avoid over mixing.

To assemble the Coronation Strawberry and Ginger Trifle

1. Cut the cake in half and crumble it into the bottom of the serving dish(es). 
2. Add the remaining cake or keep this for another day.
3. Chop the jelly into small chunks and spoon it over the cake.
4. Scatter the quartered strawberries over the jelly.
5. Remove the paper from the custard and spread the custard over the jelly.
6. Spoon or pipe the cream onto the custard.
7. Cut the reserved strawberries into pieces and lay them decoratively on the trifle.
8. Chill until serving.