An Afternoon Tease!

Beautiful blue skies & big blossom trees in full bloom must mean Summer is finally making her grand entrance & I for one am rather pleased!  The last couple of months have been a rollercoaster of rain, sunshine & hailstorms, giving us all wardrobe issues (you go out in the morning dressed for freezing rain & by lunchtime it’s sweltering sunshine!).  It’s May Bank Holiday weekend & although it’s probably not shorts & scanty vest weather just yet, hopefully it will be soon (fingers crossed though, this is the UK remember).

May always evokes fond memories of when I was a young girl, running around the lawn barefoot in the warm sunshine, the scent of tiny pink Dianthus filling the air & lovely long Lupins, standing tall in the flowerbeds with their umbrella-like leaves.  The anticipation of indulging in various delectable delicacies was always exciting, as I could hear the faint clinking of china cups & saucers, as plates were piled high with treats & loaded onto the table, one after another.  My Mum would spend all morning baking up a storm in the kitchen & filling the house with the heady perfume of pastries & cakes!  It was bliss!

All my friends know that I absolutely love making afternoon tea & on one occasion, I made cupcake shoes for my guests to take home.  Afternoon tea should be a lavish affair – all those miniature, elegantly decorated cakes, plump sumptuous sultanas embedded in fluffy scones, fragrant ripe fruit & berries perched on pastry cups & delicious dainty sandwiches, crustless with cream cheese & cucumber.   Of course, there’s the endless cups of Earl Grey tea, with wafer thin lemon slices floating like lilypads on the surface, sometimes accompanied by a flute of fizz (or two, because there’s no such thing as leftover fizz – it’s a myth, like leftover chocolate).

Because scones are synonymous with afternoon tea treats, I wanted to share a really easy scone recipe with you.  They take very little effort to make & always look rather impressive.  If you’re going to put dried sultanas in them, I suggest you soak them first to plump them up – nobody likes shrivelled sultanas in their scone, they’re just chewy & not very squishy!  Put a large handful of dried fruit in a large mug or a bowl with a tea bag (try Chai tea) & cover in warm, boiled water (let the kettle cool for a couple of minutes first).  Give it a stir, put a plate on top & leave it for an hour or two (overnight if you can) & then drain to reveal sumptuous, squishy sultanas!   Aprons on, hands washed & here we go!

What you need (makes about 12 scones):

8oz Strong Bread Flour (plus extra for rolling out)
4 teaspoons Baking Powder
1 large Egg
100ml Semi-Skimmed Milk (approx)
2oz Butter (or Stork or Sunflower Spread) – room temperature is best
1oz Sugar
2oz Sultanas (optional – if you don’t like them, just leave them out)

What to do:

Pre-heat the oven to 220*C & prepare your tins – simply line a couple of baking trays with greaseproof paper (which means no washing up, always a bonus!).

Into a large mixing bowl, sieve the flour & baking powder, then add the sugar & stir everything together.

Cut the butter into pieces & add to the dry ingredients in the bowl.  Using your fingertips, rub everything in together to form a fine, crumbly mixture (a bit like fine breadcrumbs).

If you are adding fruit, strain your sultanas & add them to the mixture, stirring well to combine.  Remember, these will add moisture to your mixture.

Crack the egg into a measuring jug & top up to a quarter of a pint with semi-skimmed milk, then beat together.

Pour most of the egg & milk into the mixture, keeping some back for brushing on top of your scones.

Mix everything together with a fork, until all the ingredients have formed a slightly sticky ball of dough.

Lightly dust your worktop with some flour & tip the dough out.  I like to knead mine gently for a moment, just to make sure everything is mixed in.

Roll out on the worktop (dust on top with a little flour if you need it) & get it to about a quarter of an inch in thickness.

Using a pastry or cookie cutter, cut into circles or shapes & place each one on the baking tray, leaving a couple of inches between each.  Repeat until you have used all the dough – any leftover bits can be gently rolled into a ball in your hands & pressed onto the baking tray.  We don’t waste anything & this one can be your taste test scone (Chef’s perks).

Using a pastry brush, lightly dip in the egg & milk you saved from earlier, then brush each scone on the top to glaze.  Don’t brush the sides, because it will stop them from rising properly.

Let them rest for five minutes – your scones will start to grow & rise slightly.

Bake in the centre of the oven for about 10 minutes, until risen & the tops have turned a gorgeous golden colour.

When cooked, remove from the tray & leave to cool on a cooling rack for a few minutes.

Once cooled, simply stack them on a huge plate, ready to be smothered with strawberry slices, juicy fruit-filled jam & splodges of cream (whipped or clotted cream is fine, whatever you like!).  They also taste fabulous eaten slightly warm, sliced in two & spread with a bit of softened butter, which melts into the scone beautifully.  Any spares can be stored in an airtight container (they will keep for a couple of days, but freshly baked on the day is always best).

If you’re doing them without fruit, why not add a few chopped nuts instead?   Of course, everyone likes scones their own way – my Son prefers plain or walnut scones (actually, he makes the best walnut scones!).

Treat yourself & a few friends to your own afternoon tea, while relaxing (hopefully) in the garden.  However you do it, afternoon tea should be frivolous, fabulous & fun!   Stay hungry 😉   A x

Go Ahead, Make Mother’s Day!

March is a truly magnificent month & this year, it has arrived with a dazzling display of serious snow & storms to herald the new season!  “In like a lion & out like a lamb”, as the saying goes & whoever said that definitely got it right!  Spring is so close you can almost taste it & it’s a well-needed breath of fresh air for us all, as the chilly curtain of Winter is being whisked away, revealing vibrant new life springing up all around us!  On my way into town this week, there were bundles of colourful crocuses starting to show through the verges & tiny white snowdrops, proudly peeking out of long grass.  It’s almost time to start planting seeds for beans, peas & tomatoes, & I can’t wait to get the garden sorted (there’s something I never thought I’d say!).

If you’ve been following my antics on social media, you’ll know I’ve been working on a few (or rather a lot of) floral creations of my own over the last couple of months (which is why my blogs have been a bit all over the place recently, so apologies).  Recently, I’ve been making sugar art surprise gifts, including a pair of sparkly snow white roses for a wedding present & three beautiful birthday blooms for a lovely friend.  Now I’m working on bunches of blossoming roses for Mother’s Day gifts & although my kitchen looks like I’ve opened a sugar florists, I am still managing to bake my usual fayre (although my bread has recently developed a subtle sparkle from the edible glitter, because no matter how much you try to clean that stuff up, it gets everywhere!).

What better way to start the season of newy newness, than with a fabulous celebration for Mothers everywhere!  Mother’s Day has always been special for me, so I like to go all out & celebrate in elegant, ladylike style.  All my friends know that I absolutely love making afternoon tea – dainty, dinky delicacies, miniature gateaux, sumptuous sultanas embedded in fluffy scones, sweet strawberries perched on pastry cups & crustless, slender sandwiches filled with cream cheese & cucumber (not my usual doorsteps of bacon & egg, or meatballs & tomato sauce!).  Tea is served in chintzy china cups, with wafer thin lemon slices floating like lilypads on the surface, often accompanied by a glass or two of pink fizz.

Firstly, sort out your sarnies!  The simpler the sandwich, the better & you really don’t want to over-complicate things when you’ll have lots of other stuff to do!  You can make the sandwiches earlier in the day, then put them in the fridge on a plate covered with a clean, damp tea-towel & wrap the whole thing in cling film (I saw the fabulous Mary Berry do this on the TV once & it really works, but then of course it would).  This will keep them fresh & lovely, while you go & make yourself fresh & lovely!  Select delicate fillings (& make sure you pick your Mum’s favourites), such as cream cheese, wafer-thin sliced cucumber, breaded ham, maybe some smoked salmon slices.  I tend to pick two or three fillings & just do a batch of each.  Remember to cut the crusts off & slice your sandwiches into elegant fingers (keep the crusts to make breadcrumbs & pop them in the freezer).

Usually, you need scones for any decent afternoon tea (with soaked, squishy sultanas, of course), but I think it’s about time I did a cake recipe for you all, especially an easy one that you can use for any occasion!  There is one thing that I love making & that’s cake!  This is quite honestly one of the best chocolate cakes I’ve ever made & I think you’ll love it too.  It is a standard 4oz recipe that I tweaked slightly & makes a dozen cupcakes (or a single layer 7 inch cake), so if you want more just double the recipe.  So, hands washed & aprons on!

What you need:

2 large Eggs
4oz softened Butter (you can use Stork or Sunflower Spread if you like)
4oz Caster Sugar (chuck regular sugar in the coffee grinder if you don’t have any caster)
3oz Plain Flour
2 teaspoons of Baking Powder
1oz Cocoa Powder (please do not use drinking chocolate – it’s mostly sugar & will alter your cake)
1 teaspoon instant Coffee
1 tablespoon Milk (either full fat or semi-skimmed)

What to do:

Pre-heat the oven to 190*C.

Get your patty tin prepared by placing muffin sized cake cases in each space (they don’t need to be fancy, because you’ll be discarding them after baking).

Tip all your dry ingredients into a large bowl & mix well with a spoon.  Set to one side.

In a large mixing bowl, cream the butter & sugar together until a lovely, fluffy texture & light colour.  You can use the electric mixer for this if you prefer, but it’s just as quick with a wooden spoon.

Add one egg carefully to the bowl, then sift in half of the dry ingredients using a large sieve.  Gently blend this together until fully incorporated.

Add the last egg & the remaining dry ingredients using the sieve, then repeat the above step.

Add a splash of milk to the mixture & blend again to a smooth consistency.

Using either a couple of spoons or an ice-cream scoop, splodge into the cake cases equally (or as equally as you can do – even with a scoop, this can sometimes be hit & miss, so don’t worry too much).

Bake in the centre of the oven for 18-20 minutes until risen & small cracks appear on the top.

Remove from the oven & place each cake on a cooling rack (don’t leave them in the tin, otherwise they will become heavy).

Now, that’s your cake done & they just need to be turned into mini gateaux, filled with rich, black cherry jam & lightly whipped cream, then smothered in a silky smooth chocolate sauce.

Fillings:

1 jar Black Cherry Jam (or Sour Cherry Jam – Lidl do a lovely one!)
1 dozen Amareno Cherries, strained
300ml Double Cream, whipped with a little icing sugar (1 teaspoon)
Chocolate Sauce (recipe below)

What to do next:

Whip the double cream with a teaspoon of icing sugar (this allows it to hold it’s shape), or you can use buttercream if you prefer (blend 2oz icing sugar with 4oz softened butter).

Remove the cupcakes from their paper cases & set the cakes on a board.

Get a cookie cutter, just smaller than each cupcake & use it to cut each cake into a round, so they are all the same size.  Save the leftover trimmings in a bowl to make cake pops (chocolate cake on a stick – what’s not to love?!).

Slice each cupcake in half & spread a little black cherry jam over the bottom slice, then pipe on a little buttercream or whipped cream & pop the top of the cake on, pressing down lightly to make it stick.  Time to make some chocolate sauce!

What you need:

4oz softened Salted Butter
8oz Chocolate
14oz can of Sweetened Condensed Milk

What to do:

Put everything into a saucepan & heat gently to melt, stirring carefully until everything has melted into a dark, delectably dense pan of silky deliciousness, it’s done.  Store any leftovers in a sterile jar in the fridge & spread on toast, cake or cookies (don’t get me started on how gorgeous it is on cookies!).

Spoon some of the cooled chocolate sauce on top of each cake, so that it runs down the sides (don’t overdo it though, or you’ll have a chocolate puddle!).

Plop an Amareno cherry on top of each cake & put them in the fridge on a plate lined with greaseproof paper, so they can set for an hour or so before serving (they won’t set completely, so you might want to eat it with a spoon or fork).

If you do have time, you could make some cake pops from the crumbs & get the kids to decorate them as their gift to Mum.

Simply crumble up the cake trimmings into a bowl & add some of the leftover buttercream (I usually mix two parts cake to one part buttercream, so don’t worry about weighing anything).  This will make a light, sticky “dough” & you can shape it into little ovals or rounds.  Leave them to set in the fridge for a couple of hours on a sheet of greaseproof paper, then you will have a nice solid base for decorating.

Dip the end of a cake stick in some melted chocolate, then gently insert into the base of a cake ball.  Gently spoon melted chocolate over the cake ball, removing any excess by lightly tapping the stick (carefully though, you don’t want to lose it!).  Leave them to set by standing them in a jar or mug full of dried semolina or rice.

Once set, decorate them with edible glitter, sprinkles, wafer flowers or have a go at making your own flowers with fondant icing or modelling chocolate (you might have to knead the fondant to soften it up for children to use, as it can be quite solid).   Don’t worry if you make a mistake – just roll it back up & start again!   Flowers are all unique by nature, which makes each one special.

So that’s your Mum’s elegant afternoon tea sorted, just add a pot of tea & a flute of fizz!  Here’s wishing a fabulous Mother’s Day to Mum’s everywhere (& the Dad’s who do double-duty as both)!  Stay hungry 😉  A x