From VE Day to Every Day: Four Recipes to Share and Enjoy

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With VE day celebrations underway and set to extend into the weekend, the UK’s no.1 organic flour brand Doves Farm has shared four recipes fit for the occasion.

From classic Victoria Sponge cake, to recipes for scones, traybakes and sausage rolls, these tasty treats are ideal for celebrating with friends and family.

And as each bake is made using Doves Farm organic flour, grown in harmony with nature and free from harmful chemicals and pesticides – you’re not only elevating bakes, but supporting sustainable farming practices that protect the environment and promote biodiversity too.

Ready to get baking? Here are four delicious recipes perfect for the long weekend.

VE Day baking recipes

Wholemeal Scones

Oven 18-20 minutes or Air Fryer 14-15 minutes – 8-9 scones

Equipment: large baking tray for oven or metal plate, foil or parchment for air fryer, mixing bowls and 3cm/1¼ inch round cookie cutter

SCONES
200g Doves Farm Organic Fine Plain Wholemeal Flour
4 tsp Doves Farm Baking Powder
1 tbsp brown sugar
50g butter170ml milk
flour, for dusting
milk, for brushing

RHUBARB JAM COMPOTE
200g rhubarb
150g sugar
1 tsp orange zest
2 tbsp orange juice

Oven 220˚C, Fan 200˚C, 425˚F, Gas 7 or Air Fryer 180°C

Scones

  1. Preheat the oven or see note below for air fryer baking.
  2. Measure the flour, baking powder and sugar into a bowl, stir to combine then sieve the blend into a mixing bowl.
  3. Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in the milk to form a soft mass of dough and rest for 3 minutes.
  5. Dust the dough and work top with flour, tip out the dough, form into a ball and gently flatten it to 3cm/1 inch with your hands.
  6. Press a floured 3cm/1¼ inch round cookie cutter, or upturned coffee cup, into the dough to cut out circles.
  7. Gather up and squeeze together any offcuts, then flatten and cut more circles.
  8. Brush the dough circles with milk
  9. Lift the dough circles onto the baking tray.
  10. Oven bake for 18-20 minutes until golden brown, or see note below for baking in an air fryer.

Air Fryer Baking

  1. Preheat the air fryer to 180°C for 3 minutes before baking.
  2. Bake on a metal plate, foil or parchment allowing space for the air to circulate.
  3. Bake for 14-15 minutes in one or two batches depending on air fryer size.

Rhubarb Jam Compote

Pour the jam compote into a warm sterilized jar.

Wash, dry and slice the rhubarb into 3xm/1 inch lengths.

Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat.

Boil, stirring occasionally for 20-25 minutes until the jam compote starts to thicken.

VE Day baking recipes

Coconut Flour Jam and Coconut Traybake

40-45 minutes – 1 traybake

Equipment:  18 x 23cm/7 x 9” baking tray, chopping board and 2 x mixing bowls

COCONUT SPONGE CAKE
25g Doves Farm Organic Coconut Flour
25g tapioca flour
2 tsp Doves Farm Baking Powder
3 eggs
75g caster sugar or xylitol
50g oil
oil, for tray

COCONUT TOPPING
6 tbsp strawberry jam
2 tbsp desiccated coconut

180°C, Fan 160°C, 350°F, Gas 4  

  1. Pre-heat the oven.
  2. Rub some oil around the inside of an 18 x 23cm/7 x 9” baking tray or insert a baking liner.
  3. Measure the flour, tapioca and baking powder into a bowl, stir to combine and sieve into another bowl.
  4. Break the eggs into a mixing bowl, add the sugar or xylitol and beat well.
  5. Beat in the oil.
  6. Stir in the prepared flour mix.
  7. Pour into the prepared baking tray, smoothing out to the edges.
  8. Bake for 40-45 minutes.
  9. Allow the cake to cool in the tray.
  10. Put a chopping board over the tin and invert the two to turn out the cold cake.
  11. Spread the jam over the sponge.
  12. Sprinkle the coconut over the jam.
  13. Slice the cake into squares or triangles to serve.
VE Day baking recipes

Pork and Apple Sausage Rolls

20-25 minutes – 25 sausage rolls

Equipment: large baking tray and 2 x mixing bowls

FLAKY PASTRY
200g Doves Farm Organic Plain White Flour
¼ tsp salt
100g butter, chilled
7-8 tbsp cold water
flour, for dusting
oil, for baking tray

PORK AND APPLE FILLING
1 apple, grated
200g minced pork
1 tsp dried sage
1 tsp dried parsley
salt and pepper
1 egg

220°C, Fan 200°C, 425°F, Gas 7

Flaky Pastry

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Cut the chilled butter into very thin slices and lay these out on a plate.
  3. Take about a third of the butter and add it to the mixing bowl.
  4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.
  5. Add the water and stir until the pastry starts to hold together.
  6. Gather the mixture into a ball of soft dough. If the dough seems dry, add another teaspoon of water or if it is excessively wet, cover and rest for 5 minutes.
  7. Dust the work surface with flour, place the dough in the middle and dust it with flour.
  8. Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle.
  9. Lay a second third of butter slices across the middle of the dough in lines which just touch.
  10. Run a damp finger all around the outside of the pastry rectangle.
  11. Gently lift the left side of the pastry over and onto the middle of the butter.
  12. Now lift the right side of the pastry, folding it over so the butter is covered.
  13. Press around the edges and pinch together any cracks.
  14. Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
  15. Dust the pastry with flour, turn it over and dust the other side.
  16. For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
  17. Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
  18. Run a damp finger all around the outside of the pastry rectangle.
  19. Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
  20. Press around the edges, pinching any cracks to make sure no butter is exposed.
  21. Gently fold the pastry in half for a final time.
  22. Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

Pork and Apple Filling

  1. Grate the apple into a mixing bowl, add the minced pork, sage, parsley, salt and pepper, and mix together well.
  2. Divide the mixture into two equal pieces and roll each into a 23cm/9” cylinder.

Pork and Apple Sausage Rolls

  1. Pre-heat the oven
  2. Allow the pastry to come back to room temperature.
  3. Rub some oil around the inside of a large baking tray or insert a baking liner.
  4. Dust the work surface and pastry with flour
  5. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  6. Cut the pastry into two 10 x 25/4 x 10” lengths.
  7. Place a sausage cylinder on each pastry length.
  8. Break the egg into a bowl, beat well and brush beaten egg all over the exposed dough.
  9. Gently lift the long edges of pastry over the sausage to enclose it.
  10. Press to seal the edges with a fork.
  11. Brush the remaining beaten egg over the pastry.
  12. Cut the sausage rolls into 3cm/1¼” slices.
  13. Transfer the slices to the prepared baking tray.
  14. Chill for 10 minutes or up to 4 hours.
  15. Bake for 20-25 minutes.
  16. When completely cold store in a tin or freeze.
  17. To re-heat from frozen bake for 20 minutes.
VE Day baking recipes

Classic Victoria Sponge Sandwich Cake

Equipment: 2 x 15cm/6” or 2 x 18cm/7” or 2 x 20cm/8″ round baking tins, electric beaters and 2 x mixing bowls

180°C, Fan 160°C, 350°F, Gas 4

Sponge Sandwich Cakes

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two round baking tins of your chosen size or insert a baking liner.
  3. Chop the butter into small cubes.
  4. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
  5. Break the eggs into the bowl one at a time, beating well after each.
  6. Sieve the flour into the bowl and mix it in.
  7. Add the water and vanilla extract and stir to combine.
  8. Divide the mixture between the prepared tins and smooth the tops.
  9. Bake for the time shown according to the tin size. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  10. Leave the cakes to cool in the tins for 5 minutes.
  11. Turn the cakes out onto a wire rack and leave until completely cold.

Buttercream and Jam Filling

  1. Chop the butter into small cubes.
  2. Put the butter cubes into a bowl and beat until smooth.
  3. Sieve the icing sugar into a bowl.
  4. Beat the icing sugar into the butter a spoon at a time.
  5. Spread the buttercream over one cold sponge.
  6. Spread the jam over the buttercream.
  7. Place the other sponge on top.

Topping

  1. Sieve the icing sugar over the top of the cake.

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