Afternoon tea… By Lucy Simmons

By lucy  , , ,   

April 7, 2014

This is a brilliant party feast for a special occasion. This was the recipes that I used to make an afternoon tea for Mothers day! I made luscious scones with clotted cream and jam also, chocolate eclairs with chocolate and whipped cream, fruit tartlets, light chocolate cakes with a lovely buttercream swirled on top, strawberries dipped in chocolate and a variety of sandwiches. My Mum and Nana were very happy ūüôā

  • Prep: 1 hr
  • Cook: 1 hr 10 mins
  • Yields: 6 Party size


60 Grams Unsalted butter

250 Grams Strong white bread flour

2 tsp Baking powder

1/2 tsp Salt

175 ml Buttermilk

227 Grams Clotted cream

200 Grams Jam

75 Grams Unsalted butter

125 Grams Plain flour

3 Medium Eggs

500 ml Double cream

150 Grams Dark chocolate

100 Grams Sugar

70 Grams Flour

100 Grams Butter

30 Grams Cocoa powder

1 tsp Vanilla extract

2 Medium Eggs

170 Grams Icing sugar

85 Grams Butter

175 Grams Plain flour

4 Medium Egg Yolks

90 Grams Caster sugar

1/2 tsp Salt

1/2 tsp Vanilla extract

90 Grams Unsalted butter

375 ml Milk

1 Small Vanilla pod

5 Medium egg yolks

60 Grams Caster sugar

30 Grams Plain flour

500 Grams Mixed fruits

175 Grams Apricot jam


For the Scones

1) Pre heat the oven to 220oc

2) In a large bowl sift the flour, baking powder and salt and place the butter in a bowl (keep all the ingredients as cool as possible. Rub with your fingertips until it forms breadcrumbs (lifting to aerate), make a well in the centre of the dry ingredients and pour in the buttermilk, quickly mixing the flour mixture into the buttermilk with a fork.  Stir the mixture till it forms a dough.

3) Turn out onto a floured surface, knead for a few seconds and pat down the dough making it round with a 2cm thickness.  Cut out 8 round circles and put onto your baking tray, brush with a little milk or whisked egg, place in the oven for 12-15 minutes.

4) When ready and your scones are cooled you can fill your scones in clotted cream and jam, or what ever you like!

For the Eclairs

1) Pre heat the oven to 200oc.

2) In a pan melt the butter with 200ml cold water then bring to the boil.  Remove from the heat and stir in the flour beating with a wooden spoon until well combined.

3) Lightly beat the eggs and add to the flour and butter mix a little at a time.  Continue whisking constantly.  Whisk until the mixture is smooth and glossy and comes away from the side of the pan.

4) On a baking tray with baking parchment pipe 10cm lengths of mixture, cutting the end of the pastry off with a knife.  Put in the oven and bake for 20-25 minutes.  Then remove and from the oven and slit the side of the pastry and put back in the oven for 5 minutes.  Remove and leave to cool.

5) For the filling put the cream in a mixing bowl and whisk with an electric whisk until it forms soft peaks.  Also melt the chocolate in a microwave.  Pipe the cream into the eclairs and spoon the chocolate onto the top of the eclair.

For the chocolate cupcakes

1) Pre heat the oven to 180oc and line a muffin tin with 12 cupcake cases.

2) In a large bowl put all the ingredients together and whisk together with an electric whisk until it is all combined and smooth.  Spoon the mixture into the cases and place in the oven for 15-20 minutes.

3) For the buttercream sift the icing sugar in a bowl and add the butter.  Whisk with an electric mixer until smooth and creamy.  Then put into a pipping bag with a star tip nozzle and swirl onto the cooled cupcake.

For the fruit tartlets


1) In a bowl sift in the flour and make a well in the centre, add the egg yolks, sugar, salt, vanilla and butter.  Mix the ingredients with your finger tips until well mixed and it forms a dough.  Wrap and chill for 30 minutes.

2) For the filling bring the milk to the boil in a pan with the vanilla pod.  Remove from the heat and let it stand for 10-15 minutes.  In a bowl whisk the egg yolks sugar and flour and then beat into the milk mixture.  Put the mixture into a clean pan and cook over a low heat, whisking constantly until thickened.

3) Transfer the pastry cream to a clean bowl and remove the vanilla pod. Press over cling film to prevent a skin forming and leave to cool.

4) Roll out the pastry on a floured surface with a thickness of 3mm and put into greased tartlet tins.  Prick the bottom with a fork and chill again for 30 minutes.

5) Pre heat the oven to 200oc and line each tartlet case with foil and bake for 6-8 minutes.  Remove the foil and return to the oven for another 5 minutes.

6) Clean the fruits.  Melt the jam with 2-3 tablespoons of water in a small sauce pan brush inside each tartlet case and then fill the case with the cooled vanilla custard cream and arrange the fruit on top.  Glaze the fruits with a little of the fruit syrup.

For the sandwiches

You can make a variety of different finger sandwiches on white or brown bread.  There is a range of filling you could you for example egg and cress (why not grow your own cress from seed on a sunny window sill its easy to do and fun to watch it grow),  ham and mustard or cream cheese and smoked salmon or whatever you would like, the list is endless!  I love to cut the sandwiches into rectangles, removing the crusts, which I feed the crusts to the birds in my garden.






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