Tag Archives: afternoon tea

Rosie’s afternoon tea

Teenagers are notorious for their high boredom threshold and now that were well into the school holidays that threshold is often reached. Unless there is constant entertainment, or a posse of friends about, they seem to go into a mope crying “im bored” like all they’ve done all summer is sit on their own doing nothing.  I begin to feel old as I wonder about the youth of today. Whatever happened to self entertainment and the pursuit of solitary activities like book reading, diary writing, drawing, cooking, sewing? Maybe I am just old!!

Rosie's tea

Actually, my teen is beginning to rediscover the joy gained from at least some of these things. She has become a bit of a bookworm lately and has started writing a journal (although claims she would only be truly inspired if she lived in the eclectic surroundings of London!!). She also enjoys a bit of cooking, as long as it is to her specification. Today in search of a bit of excitement she insisted she make everyone a proper afternoon tea. I wasn’t going to argue.

I like to think that her sudden longing for the perfect afternoon tea harks back to her younger days, where hoards of teddy bears sat around cups and plates enjoying their imaginary goodies. The tea she made tea today was a more adult affair with a careful attention to detail. Perfect vintage in every respect…cups and saucers, steaming tea-pot, delicate milk jug and delicious home-made scones served with my strawberry and red currant jam and loads of clotted cream.

She set the table, arranged the chairs taking great care that the crockery matched and then told me firmly to sit and eat. I didn’t take much persuasion. It was a lovely intimate girly moment of decadence as we polished off three scones each and took some time to chat and giggle over her grumpy little brother who refused to join us.

I love these moments, so rare at her age that I relish each one. I only wish she was so good at tidying up afterwards!!

Rosie’s scone recipe:

250g plain organic unbleached flour

50g butter

1 teaspoon baking powder, 1 teaspoon cream of tartar, 1 teaspoon caster sugar and a pinch of salt.

Enough milk to make a soft dough.

Sieve flour into a bowl and rub in the butter. Add remaining ingredients and enough milk to make a soft dough. Roll out to a thickness of about 1 inch. Cut into small rounds. It should make about 12 scones. Bake in a hot oven gas mark 7, 220 degrees for about 10 minutes or until nicely browned on top. Serve with lashings of jam and cream (clotted preferably).


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Filed under baking, British food, cookery skills learnt at school, family budget cooking, home cooking

The perfect tea time treat-chocolate, almond and cherry cake

I’ve badgered my friend in Germany for this recipe since we returned from our holiday, she claimed it was a secret, passed on from another friend, but I knew I’d prize it from her eventually!! It is a simple cake to make but such a delight; gorgeously rich, but moist and fruity at the same time made all the better for the optional addition of a couple of tablespoons of rum.

You will need;

200g butter, 180g sugar, 4 eggs, 50g flaked almonds, 10og chocolate flakes (I guess grated chocolate would do as well, but you can get these to sprinkle on coffee and I’ve also found them online at Verde’s sold in 1kg bags), 125g plain flour, 3 teaspoons baking powder, 1 and a half teaspoons cinnamon, 1 jar of morello cherries (or in the summer you could try it with fresh pitted cherries)

Butter a 9 inch cake tin and preheat the oven to 175 degrees C.

Mix the butter and sugar until light and fluffy. Add eggs one at a time and mix in well. Sift baking powder, flour and cinnamon together and stir into the mixture, then fold in the chocolate and almonds. Put two-thirds of the mixture into the tin then mix the cherries into the remaining third. Put that mixture on top. Bake for 60 to 70 minutes but keep an eye on it, you might need to cover the top to prevent it burning.
Remove from the oven and allow to cool before sprinkling with icing sugar. Serve with cream or just as it comes with afternoon tea!

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Filed under baking, German food, home cooking