Summer season Baking: Afternoon tea week

Summer season baking: Afternoon tea week

Summer season baking is a vital exercise to do with kids for the remainder of the summer season holidays. What’s a greater method to get pleasure from summer season than with afternoon tea? Because it’s afternoon tea week from the Seventh-Thirteenth of August, now we have determined to centre our summer season deal with inspiration round creating your individual afternoon tea. This exercise is ideal to do with kids while having fun with some sunshine, or as a decide me up via the boring days.

Try some wonderful, yummy summer season baking recipes and have a go at creating a beautiful afternoon tea for everybody to get pleasure from. Comply with our step by steps and get baking over the weekend and all through the vacations.

Watch our video to see the right way to make every recipe & learn the step by steps under for some extra element!

Rhubarb & custard scones

Substances:

• 300g self-raising flour
• 1 tsp baking powder
• 50g custard powder
• 150g caster sugar
• 95g chilly butter, cubed
• 175ml milk
• 1 egg, crushed
• 250g rhubarb, chopped

Technique

The first step

Combine the flour, baking powder, custard powder, 5og caster sugar and  ¼ tsp of salt in a giant mixing bowl. Rub the butter into this combination utilizing your fingertips till it turns into wonderful breadcrumbs.

Step two

Combine within the milk progressively utilizing your palms till easy. Roll out the graceful dough on a floured floor till 2cm thick. Place the dough onto a baking tray lined with baking paper, cowl and refrigerate for half-hour.

Step three

Transfer onto making the rhubarb jam whereas ready for the dough to agency. Tip 100g of the caster sugar and rhubarb right into a saucepan with 2 tbsp of water. Simmer over a medium warmth for quarter-hour, stir sometimes till rhubarb has softened and combination is thick. Switch the jam to a bowl and let cool.

Step 4

Preheat the oven to 200C fan/ 220C and take dough out of fridge. Reduce out scone shapes from the dough utilizing a round cutter. Place scones onto a baking tray lined with baking paper leaving 2cm in between every. Roll out remaining dough and lower extra scones out and transfer to tray.

Step 5

Glaze the scones with the crushed egg and bake for 10-12 minutes till tops are golden brown. Depart to chill utterly on tray. Serve with rhubarb jam and clotted cream or extra custard to unfold on.

Cheese & onion rolls

Substances:

• 300g plain flour
• 200g butter, chilly
• 1 egg, crushed
• 2 giant onions, sliced
• 200g cheddar cheese, grated

The first step

To make the pastry, sift flour into a big mixing bowl with 1 tsp salt. Grate the butter into the flour combination. Stir collectively utilizing a knife the pour 120ml chilly water. Combine collectively to type a dough. Flatten the dough right into a disc, wrap in cling movie and refrigerate for 1 hour.

Step two

Throughout this time, begin the filling. Soften 30g of butter in a frying pan till it foams. Add within the onions and a pinch of salt and cook dinner on a medium warmth. Stir sometimes till the onions are comfortable. As soon as cool stir within the cheese and put aside.

Step three

Line a baking tray with baking paper. On a floured floor roll out the pastry into a big rectangle round 3mm thick. Reduce into small rectangles then divide the filling between them. Squash the filling right into a sausage form on one facet of every rectangle, leaving 5cm at every finish.

Step 4

Glaze the uncovered pastry with some egg then fold the quick sides of the rectangles and roll the empty a part of the pastry over the filling. Press the sting to seal and use the ends of a fork to crimp. Repeat with every rectangle. Transfer to ready baking tray and chill in fridge for 20 minutes.

Step 5

Preheat oven to 180C fan/200C. Take away rolls from fridge and brush over with remainder of the egg. Bake on prime shelf for round 40 minutes or till deeply golden brown. Serve scorching or chilly with any sauce you want.

Butterfly cupcakes

Substances:

• 260g butter, softened
• 110g caster sugar
• 110g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp baking powder
• 1 tbsp milk, plus 2 tbsp if wanted for buttercream
• Strawberry jam (elective)
• 300g icing sugar
• 1-2tsp meals colouring gel (elective)

The first step

Preheat oven to 160C fan/ 180C. Line a cupcake tin with circumstances. Put together the sponge by tipping 110g of the butter, sugar, eggs, vanilla extract, flour, baking powder and milk into a big mixing bowl. Beat with a whisk till easy and mixed.

Step two

Divide the combination between the circumstances and bake for quarter-hour till golden brown. Place a skewer in centre of every cupcake to examine if baked, wait till skewer comes out clear. Let cool on a wire rack.  

Step three

Make the buttercream whereas desserts are cooling. Beat the icing sugar and 150g of the butter till pale and fluffy. Add within the meals colouring gel to make them vibrant. Combine in some milk if the icing feels stiff.

Step 4

As soon as the desserts are cool, slice off the tops or lower a circle out the highest with a pointy knife then lower them in half lengthwise. Unfold the buttercream on prime of the desserts then gently push every sliced prime into it. Do that at an angle to appear like butterfly wings. Add a spoonful of jam in order for you.

Raspberry blondies

Substances:

• 150g raspberries
• 200g gentle brown comfortable sugar
• 225g butter, plus additional for tin
• 100g caster sugar
• 200g plain flour
• ½ tsp baking powder
• 3 eggs
• 1 tsp vanilla extract
• 125g milk chocolate, chopped
• 125g white chocolate, chopped

The first step

Tip the vast majority of raspberries right into a saucepan together with 1 tsp brown sugar and a pair of tsp water. Cook dinner over a medium warmth till they’ve damaged down. Take away from warmth and let cool.

Step two

Soften the butter in one other pan over a medium warmth. Add in each the sugars and cook dinner till effervescent and sugars have dissolved. Take away from warmth and depart to chill for round 10 minutes.

Step three

Mix the flour, baking powder and a pinch of salt in a big bowl. Grease a tin with butter and line with baking paper. Preheat oven to 160C fan/180C.

Step 4

Pour the moist substances (together with raspberry jam) into the dry and add eggs and vanilla extract. Combine properly till all of the flour has gone. Fold in each of the chocolate chunks and switch the combination to the tin and degree with a spatula.

Step 5

Place the reserved handful of raspberries on prime and bake for 40-45 minutes till set with a slight gooey centre.

Let cool in tin then lower into squares and serve along with your afternoon tea!

Sandwiches

Create an array of various sandwiches for everybody to get pleasure from. Use completely different meats similar to ham, rooster or tuna and even make your individual spreads similar to tuna mayonnaise, cheese and onion or egg, bacon and mayonnaise.

Be as artistic as you want with the sandwiches for instance, you possibly can lower them into circles utilizing a cookie cutter, or you possibly can attempt to make completely different fillers you haven’t tried earlier than. Reduce into small items nevertheless you want, now we have executed triangles, and place onto a cake stand able to serve!

So go on, have a go at making a jam-packed and scrumptious afternoon tea. Get kids concerned that can assist you create a few of the recipes and sandwiches. They may have loads of enjoyable baking and can benefit from the treats much more since they helped. Use these recipes as inspiration and twist them to your liking. You possibly can even add a few of your favorite summer season baking recipes in order for you!

Need some extra summer season baking inspiration? Try our summer season recipe: baked blueberry cheesecake weblog!