4 delicious recipes to try this Afternoon Tea Week

4 delicious recipes to try this Afternoon Tea Week


Posted 16th Aug 2018

Did you know this week is Afternoon Tea Week? As if we ever need an excuse for a get together and a spot of baking...

We have some delicious recipes for you to try, that are guaranteed to make your gatherings a bit more decadent!

Strawberry scones

Serves: 6

You will need

For the scones

225g self-raising flour, extra for dusting
1tsp baking powder
25g Yeo Valley butter, slightly softened, plus extra for greasing
50g caster sugar
2 tbsp Yeo Valley limited edition strawberry cream tea yogurt
100ml Yeo Valley milk

For the filling

5-6 tbsp Yeo Valley summer fruit compote
5-6 tbsp Yeo Valley limited edition strawberry cream tea yogurt

Directions

1 Preheat the oven to 220°C/425°F /Gas mark 7.

2 Sieve the flour and baking powder into a bowl. Add the butter and rub it in until the mixture looks like breadcrumbs. Stir in the sugar, strawberry cream tea yogurt and enough milk to form a soft dough.

3 Turn the dough out onto a floured surface and gently roll out to a thickness of 2½ cm. Using a 6-7cm diameter round cutter, cut out 6 scones and put them onto a greased baking tray. Brush the tops with a little milk and bake in the preheated oven for around 10 minutes, or until risen and golden brown (once cooked, they should sound hollow when tapped on the base).

4 Cool the scones on a wire rack.

5 Once cold, cut them in half and sandwich together with a spoonful of Yeo Valley summer fruit compote and strawberry cream tea yogurt.

Recipe courtesy of Yeo Valley

Little Lemon & Elderflower Cakes

Serves: 6 

You will need

15g TREX, melted
85g plain flour
Pinch of salt
3 large eggs
85g caster sugar
Finely grated zest of 1 lemon

For the decoration:

75g TREX
150g icing sugar
Finely grated zest of 1 lemon
2tsp elderflower cordial
2-3 drops yellow food colouring
Fresh berries and mint leaves 

Directions

1 Preheat the oven to 220°C/fan oven 200°C/Gas Mark 7. Use a little TREX to grease a 23cm x 32cm Swiss roll tin. Line the base with baking paper and lightly grease with a little more TREX.

2 Sift the flour and salt together and set aside.

3 Using a hand-held electric mixer and a large mixing bowl, whisk the eggs and caster sugar together until very light in texture and pale in colour - this will take 3-4 minutes on full power. To check that the mixture is thick enough, switch off the mixer and lift up the beaters - they should leave a trail for a few seconds.

4 Add the lemon zest and remaining melted TREX to the mixture and stir them in gently. Fold in the flour using a large metal spoon (not the electric whisk). Tip the mixture into the prepared tin and level the surface.

5 Bake for 10-12 minutes until firm and springy to the touch. Turn the cake out onto a large piece of baking paper. Cover with a clean damp tea towel and cool completely. Remove the lining paper.

6 Make the frosting by beating the TREX and icing sugar together until smooth and creamy. Add the lemon zest and elderflower cordial with a little food colouring.

7 Use a 6cm cutter to stamp out 12 rounds from the cake. Sandwich together with a little frosting to make 6 cakes. Pipe or spread frosting over the tops and decorate with fresh berries and mint leaves. 

Recipe courtesy of TREX

Banana, Apple and Date Loaf

Serves: 12 

You will need

100g pitted dates, chopped
100g sultanas
200g light muscovado or light soft brown sugar
300ml milk
1 ripe banana
2 large eggs
1tbsp black treacle
200g wholemeal self-raising flour
100g ground almonds
50g TREX, melted
1 eating apple, cored and grated
Generous pinch of nutmeg
Pinch salt
Cashew nut or peanut butter, fresh berries and honey, to serve 

Directions

1 Put the dates, sultanas, sugar and milk into a large mixing bowl. Cover and leave to stand for 2-3 hours.

2 Preheat the oven to 160°C/fan oven 140°C/Gas Mark 2. Line a 900g (2lb) loaf tin with baking paper and grease with a little TREX.

3 Mash the banana in a bowl, crack in the eggs and add the treacle. Beat together, then add to the soaked mixture with the flour, almonds, melted TREX, grated apple, nutmeg and salt. Stir thoroughly, then transfer to the tin.

4 Bake for 2 hours, checking with a fine skewer to make sure that the cake is cooked. (Cook for a few more minutes, if necessary). Cool on a wire rack.

5 Slice and serve, spread with cashew nut or peanut butter and topped with berries and honey.

Cook’s tip: Serve as a breakfast or afternoon tea treat, with dairy-free spread or butter, or simply left plain.

Recipe courtesy of TREX 

Mini strawberry Victoria sponges

Serves: 6 

You will need

200g unsalted butter softened
200g caster sugar
4 eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder

For the filling

150g unsalted butter
300g icing sugar
2 tsp milk
6 tbsp Hartley's Strawberry Jam

Directions

1 Preheat the oven to 200°C/ 400°F/ Gas mark 6.

2 Grease a mini Victoria sponge tin or 6.5cm muffin tin with straight sides. Line with a small circle of greaseproof paper in the base.

3 Cream the butter and sugar. Add the eggs, vanilla extract and fold in the flour and baking powder.

4 Pour into your muffin tin, filling with mixture 3/4 of the way up.

5 Bake for 20 minutes until risen and golden brown. Allow to cool on a wire rack.

6 Whisk the butter, icing sugar and milk together to create icing. Stir in 3 tbsp of Hartley's strawberry jam. Place in a piping bag with a small star nozzle.

7 Spread the sponges with the remaining jam and pipe over the strawberry buttercream on top before placing the top sponge on.

Recipe courtesy of Hartley's 






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