Stokes Sauces: Wimbledon Teas

https://www.stokessauces.co.uk/competition

How to cheat at Wimbledon

http://www.stokessauces.co.uk/page/sauces/jams-and-marmalade

Not only is it National Cream Tea Day tomorrow (Friday 29th June) but Wimbledon Fortnight starts next week.

So it's away with the lager, down with the footie - and out with the scones and Earl Grey.

Since Mary Berry criticised a nation of budding bakers for having soggy bottoms, we've upped our game and gone baking bonkers.

If you're a baker then you will know exactly what to do to furnish a cream tea to die for.

But if you're a beginner like me or simply think life's too short, these tasty shortcuts might be just what you need.

Deuce - advantage Stokes

Scones - the long way
...and the short way

Scones are the quintessential essence of an English tea. How do you fill yours ... jam first or cream first?

You'll need:

225 g of self raising flour
a pinch of salt
55 g of butter
25 g of caster sugar
150 ml of milk
1 egg

http://www.stokessauces.co.uk/category/jams-and-marmalades

Here's how:

Twist a pinch of salt into the flour and rub in the butter. Beat the sugar in with a wooden spoon, then the milk until you have a soft dough.

Knead it gently on a floured work surface and work it until it's about 2 cm thick. Cut out 5 cm rounds and place them on a lightly greased baking sheet.

Brush the tops with a beaten egg and bake for up to 15 minutes on a medium high heat until they have risen and the tops have a golden sheen.

...to cheat

There are three key elements to a cream scone:

1, the jam - well as you know Stokes Extra Jam is a little more 'extra' than most with more Strawberries, Raspberries and Blackcurrants crammed into each. In the Old Stables at Rendlesham, knowing eyes watch over slow cooking blackcurrants, as they simmer, waiting for that very fine line between ‘perfect’ and ‘oops’.

2, the scone itself - nip to the supermarket and buy them.

3, the cream - as you haven't made the jam (we have) and you've bought the scones ...
try this with the cream:

Earl Grey Cream

Put two Earl Grey tea bags (good ones) in a cup and just cover them with hot water. Let them sit until they cool while you whip your cream until good and firm. Now squeeze the tea bags out in the cream and beat it further. Add 1 tsp of Stokes Lemon Curd, beat again and spoon it onto the jam in your scones. Hey presto, Earl Grey Tea cream scones with lemon - it really is sensational.

Lemon Cream Sponge Slice

The sponge on the left - I bought from my local shop for just £1. Now, play 'doubles your money'.

Here's how:

Whip some fresh cream until it's nice and firm. Add Stokes Lemon Curd to taste and beat well. Cut the cake in half lengthways and layer oodles of lemon cream onto the base. Zest a lemon over the top, put it's lid back on and head off for SW19 for tea.

Lemon Brandy Snaps

You'll need:

50 g of dark brown sugar
50 g of golden syrup
50 g of butter
50 g of plain flour (plus extra to dust)
1 tsp of ground ginger
150 g of Stokes Lemon Curd
100 ml of double cream.

Here's how:

Pre-heat the oven to 180°C/gas mark 6 and line 2 baking trays with baking parchment. Melt the sugar, syrup and butter in a pan and remove it from the heat when the sugar has dissolved. Add the flour and ginger and beat the mixture to a thick paste.

Roll the paste into a ball, cling film it and chill it for 30 minutes or so. Divide the paste and roll to create 6 round disks roughly 2mm thick and bake for 7 minutes until crispy golden brown.