Afternoon tea recipes Archives

Afternoon tea

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Afternoon tea

Cream cheese and prawn finger sandwiches

Afternoon tea

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

Afternoon tea

Hazelnut and raspberry madeleines

15 minutes

Afternoon tea

Basic meringue

2 hours

Madeleines with strawberry fizz

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 20 minutes

Ingredients

225 g sugar
225 g butter
4 free-range eggs
1 t vanilla extract
1 lemon, zested
225 g flour, sifted
150 g icing sugar

For the strawberry fizz:

2 x 400 g ripe strawberries, punnets
2 shots berry liqueur
1 x 750 ml Prosecco, bottle

Method

Preheat the oven to 180°C. In a large mixing bowl, cream the sugar and butter until pale and fluffy. Add the eggs, one at a time, and mix to incorporate.

Add the vanilla extract and lemon zest, then fold in the flour to make a relatively dense dough.

Grease a madeleine tray and spoon the dough into the moulds, making sure to fill them completely. Bake for 15 to 20 minutes, or until light golden and cooked through. Remove from the oven and leave to cool.

Whisk the icing sugar with a little water, adding more as you go if necessary, to make an icing with a sticky consistency. Drizzle liberally over the madeleines.

To make the strawberry fizz, purée 600 g strawberries with the liqueur and divide between 4 glasses or shallow dessert bowls. Quarter the remaining strawberries and scatter over the purée, then top up with the Prosecco just before serving.

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Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

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Classic vanilla cupcakes

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Cream cheese and prawn finger sandwiches

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White chocolate cardamom and orange layered cake with white chocolate ganache

Hazelnut and raspberry madeleines

Basic meringue

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Madeleines with strawberry fizz

Madeleines with strawberry fizz

Ingredients

Method