Celebrate VE Day at home with recipes for some delicious vintage treats from The Stable Door Cafe’s Paul Plumbley!

We might not be able to have street parties, but that doesn’t mean we can’t celebrate VE Day in style this Friday! 

The Stable Door Café’s Paul Plumbley has provided us with his own twist on some classic recipes, to help us all mark this important day, at home.

Paul says: “Just add some little sandwich triangles and some bunting and you have a perfectly posh picnic! Maybe even add a glass of Pimm’s too?”

Classic Cupcakes

Ingredients:

• 5oz self-raising flour
• 4oz caster sugar
• 4oz butter
• 2 eggs
• 1 tsp baking powder
• 1tbsp milk

For the buttercream:

• 12 oz icing sugar
• 4oz butter

Please note that the allergens in this recipe are: Flour, eggs and milk

Method

1. Mix the butter and caster sugar together and whisk until creamed
2. Add the eggs, one at a time
3. Sieve the flour and baking powder into the mixture and stir
4. Portion into muffin papers
5. Cook at 160c for 15 minutes then cool
6. For the buttercream, mix the icing sugar with the butter and whisk until silky smooth
7. When the cakes have cooled, pipe the icing onto them – ta-dah!

Sensational Scones

Ingredients:

• 1kg self-raising flour
• 250g unsalted butter
• 15g baking powder
• 375ml milk
• 2 eggs
• 175g caster sugar
• 1tsp vanilla extract
• A pinch of salt
• 175g sultanas (optional)

Please note that the allergens in this recipe are: Flour, eggs and milk

Method:

1. Turn the oven on to 170c
2. Sift the flour into a deep bowl
3. Add a pinch of salt
4. Dice up the cold butter and rub it into the flour and salt. Mix it until it resembles breadcrumbs
5. Mix the milk, one egg, caster sugar and vanilla in a large jug
6. Pour the milk and egg mixture into the flour and bring it together using a knife or your fingers
7. When the mixture comes together and resembles dough, pour onto a lightly floured work surface (do not knead)
8. Gently roll out or pat down the dough until it is around 1.5 inches thick
9. Using a cutter or knife, cut the scones to the size you want (don’t twist the cutter, cut straight down)
10. Place the scones on a lined baking tray, whisk the remaining egg and lightly brush the top of the scones
11. Leave the scones for five minutes and repeat
12. Cook for 20 minutes until nice and golden

Marvellous Mini Filo Quiches

Ingredients:

• 4 filo sheets
• Butter or oil

Filling:

• 250g Lancashire or cheddar cheese
• 200g cooked bacon (optional)
• 2 tomatoes (optional)
• 100ml milk
• 200ml cream
• 5 eggs

Please note, the allergens in this recipe are: Egg, milk and gluten.

Method:

1. Melt the butter
2. Cut the pastry into 6cm square
3. Brush your quiche moulds with the melted butter or oil
4. Layer the pastry into the moulds, one sheet at a time, brushing each sheet with butter or oil. Layer 4 sheets
5. Bake for 4 minutes at 180c
6. Put the sliced tomato, sliced bacon and cheese into the pastry case
7. Mix the cream, eggs and milk together, then pour over
8. Cook for 20 minutes until it sets
9. Allow to cool and eat