I brought the kids some treats home from that event and ever since then, Cecily has been asking when she can have an afternoon tea. To be honest, she just wanted to drink out of my china cups and use the teapot!
So given that we’re still in the middle of the pandemic and can’t really take the kids out and about, the tea rooms are shut and we can’t see family and friends, we thought that making and having an afternoon tea [just the four of us] would be a lovely idea!
I got out the fine china, the various cake stands and the tea cup set and got to work.
The kids were buzzing about it. We made everything from scratch [minus the jam and clotted cream] so read on to discover what made it into our perfect afternoon tea and the recipes to go with it!
I used bog standard white sliced bread which is a real treat in this household [and one of the best things you will ever taste after having given birth!], filled them, cut the crusts off and cut them into fingers.
We had the sandwiches filled with thinly sliced cucumber, thick ham and tuna. Obviously, those fillings were kid-friendly [or MY kid-friendly]. If I were to make them for the more adventurous, I would fill the sandwiches with smoked salmon and lemon cream cheese; beef, horseradish and watercress; egg and cress [so underrated]; thick ham and mustard.
These are soooooo tasty! I was inspired by the sausage roll recipe in Jessie and Lennie Ware’s cookbook, “Table Manners” and have adapted to suit what we could get our hands on and also what the kids will love.
This is Kristian’s domain – he is chief scone [as in “gone”] maker and ropes Cecily in who does the “sand part” bless her.
Because I’m proper fancy, I made my own lemon curd! It’s so easy to make and quite nice to have something different than jam.
Heat the lemon zest and juice, sugar and butter in a bowl above a pan of simmering water. Once the sugar has dissolved, add the beaten egg and whisk/stir. Do not leave the mixture to stand because you will have lemon flavoured scrambled eggs! Once the mixture is the consistency of custard, you can stop and pour into sterilised jars. This will make enough to fill one small jar.
Ordinarily, I would have made something along the lines of Victoria sponge or carrot cake bites, but Cecily wanted chocolate cupcakes. My favourite chocolate cake recipe is from Frances Quinn’s “Quintessentially” which is a well loved baking book of mine! Given that lockdown has garnered a new love for banana bread, you could whip one of those up and serve it. I have a fab recipe here.
To make, you’ll need…
We baked 24 mini cupcakes and I made a chocolate ganache to top them along with lots of sprinkles.
To make the chocolate ganache…
Heat all ingredients together in a bowl over a pan of simmering water. Once melted together, leave the bowl to cool. As the mixture cools, it will stiffen up. I used it when it was the consistency of thick custard. You can pop it in the fridge and then make chocolate truffles with it.
We also had a selection of fruit and the standard cucumber sticks and plum tomatoes – just so I know that my kids are getting some vitamins into them ha!
So there you go! If you decide to have an afternoon tea with the kids after reading this, then please tag me on Instagram so I can see and share!