Secret Recipe

Classic Victoria Sandwich Miniatures

Maura Mumball Lane


This summer, I plan to continue binge watching The Great British Bake Off, available on Netfilx and PBS on demand. The concept is simple: 12 amateurs compete with signature dishes, technical challenges, and show stopping baked goods for 10 weeks in a well-equipped tent on the grounds of a lavish castle somewhere in England. Hosted by the comedic duo Mel Perkins and Sue Giedroyc, and judged by the handsome Paul Hollywood and baking legend Mary Berry, The Great British Bakeoff is a guilty pleasure. I needed more information on my addiction and I knew there was only one place to go, Pond Hoppers. Sure enough, the owner Rob Brady was a #GBBO (Great British Bake Off) fan and as in love with the contestants and characters as I was. It turns out, Rob is an ace at baking and was willing to share his secret recipe with the Agenda!  I can’t wait to roll up my sleeves and make his scrummy sponge treats.

Pond Hoppers has every British treat you can imagine from Cadbury bars to marmalades to bangers. You can pick up a waving Queen Elizabeth or Union Jack apron for the expats on your gift list.


  • 1 box Green’s Vanilla Sponge Mix
  • 2 medium eggs
  • 6 tbsp. water
  • 50g good quality unsalted butter – softened
  • seedless raspberry preserve (or your favorite berry preserve)
  • 1 pack fresh raspberries
  • 1 small carton of heavy whipping cream
  • confectioner’s sugar – for dusting



  • Heat oven to 390?f (350?f convection)
  • Grease the sides and base of your miniature cheesecake pan
  • Whisk together the sponge mix, eggs, butter and water to make a smooth thick and creamy batter
  • Pour the mix into each well of your tin up to 3 quarters to the top
  • Bake for 15 minutes until golden brown and firm to the touch
  • Remove from the pan and allow to cool on a wire rack
  • Whilst cooling, make up your whipping cream to thick peaks form
  • Slice each sponge cake in half and add a generous layer of preserve
  • Lay thin slices of fresh raspberry on the top of the preserve followed by a good layer of the whipped cream
  • Add the second layer of sponge and make then nice and uniform
  • Pipe a swirl of cream on the top of each miniature topped with a whole fresh raspberry
  • Finally dust with powdered confectioner’s sugar just before serving


Pond Hoppers 2629 N Federal Hgwy Fort Lauderdale, FL 33306  954 566 9388