Official Coronation Strawberry & Ginger Trifle

By Michelin-Starred Chef Adam Handling

Official Coronation Strawberry & Ginger Trifle

Preparation time
15 Minutes

Cooking time
30 Minutes




Yorkshire Parkin

  • 150g Golden Syrup (Code 8862)
  • 150g Unsalted Butter (Code 8991)
  • 40g Black Treacle
  • 150g Soft Brown Sugar
  • 150g Self-Raising Flour
  • 115g Oats
  • 2 Whole Eggs
  • 8g Ground Ginger
  • 1.5 tsp Ground Nutmeg
  • 1.5 tsp Mixed Spice


Strawberry Jelly

  • 350g Frozen Strawberries (Code 9276)
  • 125g Caster Sugar
  • 6 Gelatine Leaves


Ginger Custard

  • 8 Egg Yolks
  • 130g Caster Sugar
  • 100g Plain Flour
  • 500ml Whole Milk
  • 1 tsp Ground Ginger



  • 300g Double Cream (Code 897)
  • 50g Icing Sugar
  • 1 Vanilla Pod (Code 8877)



  1. Melt the butter, syrups and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on a low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined 900g loaf tin, at 160°C, for 25 minutes.
  2. Soften the gelatine in a bowl of cold water and squeeze to remove all the water. Warm the blended strawberries in a saucepan with the sugar and the gelatine. Pour through a fine-mesh sieve or coffee filter, to make the liquid become clear.
  3. Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Whisk the egg yolks and the sugar together, add the flour and then add the milk. Pour into a saucepan, cook on a low heat and whisk for 5 minutes until the custard thickens. Chill down in a tray and cover with greaseproof paper, to cool.
  4. Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving
  5. Dice the Parkin into chunks and add it to the bottom of the glass. Place a few of the defrosted strawberries on top. Pour the strawberry jelly into the glass, over the defrosted strawberries and diced Parkin, and transfer to the fridge, to set. Spoon a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Garnish with the chopped nuts