Matt Tebbutt showcased delicious mini Victoria sandwiches with strawberry and lemon on Saturday Kitchen.

The ingredients for the sponges are: 160g unsalted butter, 150g caster sugar, 2 medium free-range eggs, beaten, 3 lemons, juice and zest, 150g self-raising flour, splash whole milk and pinch salt.

For the strawberry filling: 250g strawberries, halved, 50g caster sugar, ½ vanilla pod and 1½ tbsp cornflour.

For the lemon filling: 1 jar best-quality lemon curd, 150ml double cream, whipped to stiff peaks and icing sugar, to dust.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.