Celebrate Like a Dane at Danish Fair in London – or enjoy a Danish rhubarb trifle at home!

Spring is in the air, and that means one thing for the Danish community in London: it’s almost time for Danish Fair! A beloved tradition which has been taking place for more than 70 years.

Every year on a Saturday in May (this year on 17 May), the Danish Church in London and its beautiful gardens are transformed into a colourful and festive marketplace for a celebration of all things Danish. With over 1,000 guests of all ages, it is a day for everyone – no matter your background or connection to Denmark, and the entire event takes place in both Danish and English.

The fair is packed with stalls offering classic and modern Danish design, handicrafts, antiques, books, flowers and delicious treats – all served with a generous dose of Danish charm. Inside the church, you will find everything from liquorice and home-baked goods to unique finds and design inspiration, while the garden turns into a vibrant food market with traditional smørrebrød in the marquee, Danish hot dogs, frikadeller with potato salad, and cold drinks from the bar, as well as loads of activities for the children.

Special Guests: Danish Nordic Noir Authors, Lone Theils & Heidi Amsinck

Also, this year, Danish Fair will welcome the two acclaimed Danish Nordic Noir authors, Lone Theils and Heidi Amsinck. From 11am to 1pm, visitors can stop by the book stall to meet and greet the authors, purchase their latest novels, and have them signed. Both authors have recently released new titles that continue to captivate readers with their distinctive voices and sharp storytelling.

Lone Thiels is the author of the popular Nora Sand series, the first of which, Pigerne fra Englandsbåden (Fatal Crossing), has been adapted for television and aired on Channel 4. Season 2 is currently in production. In her latest thriller, En djævelsk plan, the story begins at a summer party at the Danish Church in London, where a Danish couple makes a desperate plea for help in finding their missing daughter.

Heidi Amsinck is the author of the Copenhagen-based Jensen series, which follows a crime reporter through a gripping new case. Her latest novel, Out of the Dark, has just been released and selected as The Sunday Times’ ‘Pick of the Month’. A former journalist and BBC Radio 4 contributor, Heidi has also written numerous critically acclaimed short stories for radio.

We look forward to welcoming you!

Danish Fair 2025

Saturday 17 May | 11am – 5pm
The Danish Church in London
4 St Katharine’s Precinct, London NW1 4HH

More info:www.danskekirke.org/danish-fair-2025

Serves 6-8

Ingredients

Rhubarb Compote

• 600g rhubarb, cut into 1 inch pieces
• 280g sugar
• 1 vanilla pod
  

Custard

• ½ vanilla pod
• 2 egg yolks
• 2 tbsp sugar
• 2 tsp cornstarch
• 200ml whole milk
• 200ml whipping cream

Crunchy Layer (choose one)

• Option 1: 175 g crushed makroner (amaretti style biscuits – such as these)
• Option 2: 75 g rolled oats, 60g sugar, 50g butter

Decoration

• 200ml whipping cream

Instructions

Rhubarb Compote

1. Rinse and chop the rhubarb.
2. Split the vanilla pod and scrape out the seeds.
3. In a saucepan, combine rhubarb, sugar, vanilla seeds, and empty pod.
4. Simmer gently over low heat for 30-50 minutes, until the rhubarb breaks down. The compote should not be watery.
5. Remove the vanilla pod and allow the compote to cool completely.
6. Taste and adjust flavour. If too sweet, you can add a bit of lemon juice.
7. The compote will keep for several days in the fridge, and arguably improve.
   

Custard

1. Split the vanilla pod and scrape out the seeds.
2. In a bowl, whisk egg yolks, vanilla seeds, sugar, and cornstarch until smooth.
3. Bring the milk to a boil in a saucepan.
4. Slowly pour the hot milk into the egg mixture while whisking.
5. Pour the mixture back into the saucepan and heat gently, whisking constantly, until it thickens (between 70-80°C).
6. Remove from heat, add to a bowl, cover the surface with cling film and cool completely.
7. Whip the cream until soft peaks form, then gently fold it into the cooled custard.
   

Crunchy Layer

• If using makroner, simply crush them by hand into small pieces.
• If using oats, mix sugar and oats, melt butter in a frying pan over low to medium heat, add the oat mixture and fry over medium heat till golden brown. Take pan off heat and let it cool completely before using.
  

Decoration

• Whip the cream until soft peaks form.
  

To Assemble

1. It’s traditional to serve the trifle in glass to show off the layers, either in a large bowl for family style, or individual portion-sized bowls or glasses.
2. Layer in the following order:
   1. Rhubarb compote
   2. Custard
   3. Crunchy layer (either makroner or toasted oats)
   4. Repeat the layers once more
   5. Finish with a generous layer of whipped cream
   6. Optional: Garnish with toasted flaked almonds or a sprinkle of dark chocolate shavings – or whatever you fancy.