What with the recent glorious weather the Polestars team have been excitedly planning our favourite seasonal hen parties; from Glamping to Woodland Survival Weekends we love any excuse to spend a weekend in the gorgeous Cotswold countryside. We’ve created this DIY recipe guide for you to prepare some tasty picnic puds to bring along to your next al fresco hen party or baby shower.
Jam Jar Trifles
These little gems are particularly perfect for outdoors occasions as they’re easily transported around without the worry of spilled custard and a swarm of wasps all over the picnic rug.
Sandwich 350g of Madiera cake with lashings of strawberry jam before slicing into cubes and dividing between 6 large jam jars, or wide glasses. Add a splash of strawberry or raspberry liqeur before spooning a few sliced, sugared strawberries over the sponge. Top each jar off with a layer of vanilla custard (use 500g in total) then divide 300g of whipped double cream before decorating with fresh strawberries. A showstopper at any picnic!
Dessert Shots
For ladies who would much rather indulge in miniature treats than a shooter of Sambuca, then these tiny Pecan Pie Shots should feature at the top of your hen party menu.
Make the filling by blending 3 beaten eggs with a cup of sugar, a cup of dark syrup, quarter cup of melted butter and a handful of pecan halves. Bake until gooey (for about 45 minutes) at 180 °. To prepare the crumble, mix a quarter cup of butter, half a cup of flour and a tablespoon of sugar then bake at 180 ° until it’s set. To assemble you will need to pipe the layer of filling into 12 shot glasses, spoon in a layer of crumble (with a tiny layer of chopped pecans), add another layer of filling then finis off with whipped cream. A perfect crumbley cocktail!
Strawberry and Lime Margarita Cheesecake Trifle
Our last trifle is perfect to get the party started. Complete with Tequila and Grand Marnier this tantalising treat is best served once all the cucumber sandwiches have been eaten and the bubbly has been opened!
To make the crust, whisk together 1 cup of crushed biscuits with a quarter cup of sugar and a quarter cup of melted butter. Bake for 6 minutes at 180 ° then set aside.
To make the cheesecake beat 8oz of cream cheese, gradually mixing in 1 cup of sour cream until smooth. Add in the three quarters of a cup of sugar, before beating in 3 eggs (one at a time.). Add in 3 tablespoons of lime juice, tequila and Grand Marnier before pouring the filling over the cooked crust.
Bake for about an hour, before partially opening the over door and leaving it to stand for another 30 minutes. Then let it cool to room temperature before refrigerating for 8 hours.
To create the lime topping whisk 1 cup of sour cream with fresh lime juice, sugar and grated lime zest (2 tablespoons of each.) Spread evenly over the cooled cheesecake before arranging sliced strawberries and a slice of lime on the topping for garnish. A slice of summer on a plate!
