Get baking this National Afternoon Tea Week!

Get baking this National Afternoon Tea Week!


Posted 8th Aug 2016


Did you know that this week is National Afternoon Tea Week (8-14 August)? Not only is it a great time to celebrate a perfectly quintessential British pastime, but it's also a great excuse to get baking! Here are just a few suggestions to help you get your afternoon tea plans underway.

strawberry cream cakeStrawberry Cream Cake

You will need:

A little Trex, for greasing
125g Self-raising flour
1 tsp Baking powder
Pinch of salt 115g
Caster sugar 75g
Trex, at room temperature
2 Eggs
3 tbsp Milk
½ tsp Vanilla extract
1 tsp Finely grated lemon zest

To decorate:

3-4 tbsp Strawberry jam
150ml Double cream
150g Strawberries, sliced

Directions:

1. Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, line their bases with circles of greaseproof paper, then lightly grease the paper.

2. Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

3. Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Put the tins on to a wire rack to cool for a few minutes.

4. Remove the cakes from their tins and cool on a wire rack, then remove the lining paper. When completely cool, sandwich the cakes together with strawberry jam, whipped cream and sliced strawberries. Spread whipped cream over the top and arrange more sliced strawberries over the surface.

chocolate browniesChocolate Brownies

You will need:

A little Trex, for greasing
100g Trex
100g Butter, cut into pieces
350g Plain chocolate, broken into pieces
3 Large eggs
250g Light muscovado sugar
75g Plain flour
1 tsp Baking powder

Directions:

1. Pre-heat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Grease a 23cm (9 inch) shallow square cake tin with a little Trex.

2. Put the pieces of Trex, butter and chocolate into a large saucepan and heat gently, stirring with a wooden spoon until melted, taking care that the mixture doesn’t get too hot. Remove from the heat and cool for a few minutes.

3. Whilst the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer. Add the melted chocolate mixture, stirring it in with a large metal spoon. Sift in the flour and baking powder and fold it in gently.

4. Tip the mixture into the prepared tin. Bake for 35-40 minutes until firm. Test that the cake is cooked by inserting a fine skewer into the middle – there should be a few crumbs sticking to the skewer. Place the tin on a wire rack and cool for an hour, then cut the brownies into squares, remove from the tin and cool completely on the rack.

celebration cupcakesCelebration Cupcakes

You will need:

200g Trex
225g Golden caster sugar
3 Large eggs, beaten
2 tsp Vanilla extract
2 tbsp Milk
225g Self-raising flour
Pinch salt

For the icing:

200g Butter, at room temperature
350g Icing sugar
100g Low fat soft cheese
Pink and yellow food colouring
Edible glitter and decorations

Directions:

1. Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.

2. In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the eggs. Stir in the vanilla extract and milk.

3. Sift the flour and salt into the mixing bowl and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

4. For the icing, beat the butter and icing sugar together until smooth and creamy. Beat in the low fat soft cheese. Split the topping into 2 batches, mixing 2-3 drops of food colouring into each batch. Pipe or spread on top the cakes, then finish off with edible glitter and decorations.

sconesFruit Scones

You will need:

A little Trex, for greasing
450g Self-raising flour
½ tsp Salt
50g Trex
50g Butter, chilled and diced
50g Caster sugar
50g Sultanas, raisins or dried cherries
300ml Milk
Butter, to serve

Directions:

1. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Lightly grease a baking sheet with a little Trex.

2. Sift the flour and salt into a large mixing bowl. Add the Trex and butter and use your fingertips to rub them into the flour until the mixture looks like breadcrumbs.

3. Stir in the sugar and fruit, then gradually add just enough milk to make a soft, but not sticky dough, stirring it in with a round-bladed knife. Turn the dough onto a lightly floured surface, flour your hands a little, then knead the dough lightly for a few moments.

4. Using a lightly floured rolling pin, roll out the dough to about 2.5cm (1in) thick, then use a 5cm (2in) plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.

5. Arrange the scones on the baking sheet. Brush the surface with a little milk, then bake for 18-20 minutes towards the top of the oven, until well risen and golden brown. Cool for a few moments and then transfer to a cooling rack. Serve warm, and spread with butter.

Recipes courtesy of Trex





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