A delicious selection of scones, cupcakes, truffles and more that offers something for everyone.

  • Serves: 8 people
  • Prep time: 30 minutes
  • Cooking time: 15 minutes
    • French
    • Vegetarian

    Sweet Tray Board

    Recipe Information

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    1 x pack Specially Selected Sultana Scones

    1 x 160g pack Specially Selected Salted Caramel Hand Finished Slices

    1 x pack Specially Selected Meringue Nests

    Specially Selected Strawberry Conserve

    200ml Double Cream

    1 x The Pantry Cake Mix

    1 x The Pantry Vanilla Frosting Tub

    Fresh Berries


    Ingredients – White Chocolate Truffles

    1 X200g Block White Chocolate

    100g Unsalted Butter

    75ml Double Cream

    40g Ground Almonds

    1 X Tsp Vanilla Essence


    Ingredients – Pineapple Skewers

    1 x Pineapple

    100g Demerara Sugar

    100ml Coconut Milk

    1 X Lime


    Make the cupcakes as per the directions on the pack – once cooled use the frosting to decorate.

    Lightly whip the cream and use to fill 6 meringue shells and the rest for the scones.

    Top the cream filled meringues with fresh berries, serve any left-over berries in a bowl.

    Serve the jam along with the scones.

    Make the White Chocolate Truffles and Pineapple Skewers as per in the below methods.

    Position all prepared elements on a large board and serve.


    Method – White Chocolate Truffles

    Break up the chocolate and put into a heatproof dish.

    Chop up the butter and add along with the cream and vanilla essence.

    Put the bowl over a pan of simmering water – make sure the bottom of the dish does not touch the water, gently stir as it melts.

    Once the mixture has melted – allow to cool completely.

    Then take teaspoons of the mixture – roll into balls and then roll in the ground almonds, put in the fridge to harden.


    Method – Pineapple Skewers

    Cut the top of the pineapple, then cut in half lengthways.  

    Cut each half into six wedges and the cut off the skin – to give you 12 pineapple wedges.

    Grate the rind from the lime and juice.

    Put the lime juice and sugar in a bowl and then add the pineapple and stir to coat.

    If time permits allow to soak for an hour.

    Grill the pineapple for about 15 mins till it starts to brown – turning as you cook.

    Put the grated peel from the lime and mix with the coconut milk.

    Serve the pineapple wedges on skewers alongside the coconut dip. 

    Serve warm or chilled.