Recipes: Afternoon delights

TRADITIONAL SCONES

Serves 12

Bake time 20 minutes

Nothing says afternoon tea like traditional scones, cover them in jam and cream for an indulgent afternoon treat.

Ingredients

  • A little Trex, for greasing
  • 450g Self-raising flour
  • ½ tsp Salt
  • 50g Trex
  • 50g Butter, chilled and diced
  • 50g Caster sugar
  • 300ml Milk
  • Clotted cream and strawberry jam, to serve

 

Method

  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, 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, with clotted cream and strawberry jam

SALMON AND CUCUMBER SANDWICH WITH MUSTARD MAYO

Serves 2

Prep 10 minutes

You simply can’t beat a delicious salmon and cucumber sandwich for afternoon tea – try this one with a hint of mustard mayo.

Ingredients

  • 1x 213g can Princes Red Salmon, drained
  • 4 slices crusty farmhouse-style bread
  • Butter, for spreading
  • A few lettuce leaves, shredded
  • ¼ cucumber, thinly sliced
  • Squeeze of lemon juice or a few drops of vinegar
  • 1tbsp mayonnaise
  • 1tsp wholegrain mustard
  • Salt and freshly ground black pepper

Method

  1. Tip the can of Princes Red Salmon onto a plate. Break the fish into chunks, removing any skin and bone, if wished
  2. Spread the bread with butter, then top two slices with lettuce and cucumber. Top with the salmon chunks and sprinkle with lemon juice or vinegar
  3. Mix the mayonnaise and mustard together and spoon onto the salmon. Season with salt and pepper. Sandwich the bread together, slice in half and serve

BLACK CHERRY FRENCH TOAST CUPS

Serves 4

Cook time 20 minutes

French toast isn’t just for brunch! These bite-size treats will have guests asking for more.

Ingredients

  • 410g can Princes Black Cherry Fruit Filling
  • 15g butter, softened
  • 8 slices medium-cut white bread from a large sliced loaf, crusts removed
  • 1 large egg
  • 200ml milk
  • 1tsp vanilla extract
  • Mint sprigs, to decorate
  • Mascarpone cheese or crème fraiche, to serve

Method

  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6
  2. Tip the can of Princes Black Cherry Fruit Filling into a bowl. Set aside
  3. Use the butter to grease 8 holes in a muffin tin. Trim the slices of bread into squares, then use a rolling pin to flatten them
  4. Beat the egg, milk and vanilla together in a shallow bowl. One by one, briefly dip the slices of bread into the mixture. Carefully push each one into the prepared muffin tin. Bake for 18-20 minutes, until set and light golden brown
  5. Cool slightly, then spoon in the Princes Black Cherry Fruit Filling. Serve with mascarpone cheese or crème fraiche

 

LITTLE LEMON & ELDERFLOWER CAKES

These pretty little sponge cakes are very easy to make – it’s all in the decoration!

Serves 6

Preparation: 30 minutes

Cooking: 10-12 minutes

Suitable for vegetarians

Dairy- free           

Suitable for freezing

Ingredients:

15g TREX, melted

85g plain flour

Pinch of salt

3 large eggs

85g caster sugar

Finely grated zest of 1 lemon

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

Method:

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.

 

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