Pinky’s up! I enjoyed all of our dinners, but the English tea party was one of my favourites. With me being from England, the girls and I thought it would be fun to have something with an English theme–and nothing is more English than a tea party. For some added fun, we all got a little dressed up and met at my house for some fun.
Tea parties typically involve lots of sweet and sugary things–we had a couple of sugary dishes and some others. Try out the recipes below and let us know what you think 🙂
Lavendar Cupcakes (I don’t have a recipe for these, but they were delicious!):
Victoria Sponge Cake (this is an English recipe, so the measurements are English):
- 225 g (8 oz.) softened butter
- 225 g (8 oz.) caster sugar
- 4 large eggs
- 225 g (8 oz.) self-rising flour
- 2 level tsp. baking powder
- 4 tbsp. jam (preferably strawberry or raspberry, but you can use whatever you like)
- A little icing sugar (powdered sugar) for sprinkling
- 2 8in. greased and lined cake tins
- Preheat the oven to 160°C/325°F. Grease the two tins and line the base of each tin with baking parchment.
- Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture between the tins and level out.
- Bake in the preheated oven for about 25 minutes or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel back the parchment and finish cooling on a wire rack.
- When completely cold, sandwich the cakes together with the jam. Sprinkle with icing sugar.
- 2 cups all-purpose flour
- 1/3 cup sugar, plus 1 tsp.
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 8 tbsp. unsalted butter, frozen
- 1 generous tsp. finely grated lemon rind (zest)
- 1/2 cup dried blueberries
- 1/2 cup sour cream
- 1 large egg
- Adjust oven rack to lower-middle position and preheat oven to 400°.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in zest and blueberries.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir in sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press the dough will come together).
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4 inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, preferably lined with parchment paper, about 1 inch apart. Bake until golden; about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
- Place all the dry ingredients into a food processor along with the butter (sliced) and the lemon zest. Process it for a few seconds until well blended. Then add the wet ingredients along with the dried blueberries and pulse a couple of times until mixed. Then, follow the directions above starting with #5!
- Bread (whatever kind you want)
- Some cream cheese mixed with herbs
- Sliced cucumber
- Put some of the cream cheese mixture on the bread, and then add a slice of cucumber on top!