Afternoon Tea Week - jam first or cream first?

Tea for two...


Lady Nancy Astor to Sir Winston Churchill at a supper (it is said): "Winston, if you were my husband, I'd poison your tea." In reply ... "Nancy, if I were your husband, I'd drink it."

The British association with afternoon tea is altogether a far more sedate occasion than this oft' quoted exchange between Sir Winston and Lady Astor.

Stuart Geddes (manager of the Queen's favourite hotel, The Goring) sheds light on the cream first / jam first debate:

"Use clotted cream, preferably Cornish style, under the jam. Both the Cornish and Devonshire people lay claim to the invention of the cream tea and each have a view on the order of the toppings. The Devon tradition is cream first with jam spread on top, while the Cornish tradition is to slather the jam on and top it off with clotted cream".

Clearly, the debate goes on.


...and two for tea

 Victoria Sponge 'Muffins'

Instead of making 'yet another' classic Victoria sponge cake, try this ingenious alternative.

You'll need:

• 110 g of caster sugar
• 110 g of butter, softened
• 2 large eggs
• 110 g of self-raising flour, sifted
• 3 or 4 tbsp of your favourite Stokes Extra Jam
• 150 ml of double cream
• Icing sugar for dusting

Here's how:

Cream the sugar and butter together with a wooden spoon or blender. When it is soft and fluffy, add the eggs, beating the mixture well after adding each egg.

Gradually sift the flour into the mixture folding it in, this time with a metal spoon until it is smooth and well mixed.

Grease the wells in a muffin tin with butter and distribute the mixture evenly, then pop the tin into the oven at 180°C/gas mark 5 for 15 to 20 minutes.

When they have cooled, slice into mini sponge cakes and fill with whipped cream and jam then dust with icing sugar.

Scones - another classic


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

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. 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.

More foodie thoughts for the week:








Pork 3 ways - 3 cuts and 3 amazing marinades here.










National Allotment Week - from plot to pot here.








 
 Your Caption Competition - it's all about chucks here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

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