Though the excitement surrounding the royal wedding has died down, I thought it would be nice to share our celebration of the historic event. We had a small party at my house the afternoon after the Royal Wedding. We had pettifores, tea, and the cake that William and Kate served at their reception. We sipped our tea and munched on our sweets, as we watched Kate step out of the car revealing the much anticipated dress. Kate’s delicate yet majestic lace dress beside Will’s red jacket with gold embroidery, gave a definition of sophistication for our generation. What a great way to celebrate history, with friends, delicious food and wide brimmed hats!
This last picture is the crunch cake that was served at William and Kate’s wedding. Attached below is the recipe that we used to make the cake, however we made the addition of dried cherries which gave the cake a little taste of spring!
- 12 ounces plain dark chocolate (I actually use half plain and half milk)
- 4 ounces butter
- 14 ounces condensed milk
- 8 ounces digestive biscuits (broken)
- 1/2 cup of dried cherries
- Line a spring form pan with clingfilm/greaseproof paper. I vary the tin depending on the event – a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you’re using the cake for a birthday.
- Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
- Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
- Add the broken biscuits and mix well.
- Add dried cherries
- Pour the mixture into the cake tin and press it well into the corners.
- Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).