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Saturday 5 March 2011

Afternoon Tea #2

Another baking frenzy in the kitchen today. Cheese and tomato and cream cheese and cucumber sandwiches on home-made wholemeal bread alongside smoked salmon on dark-rye with coriander bread. Cheese and cumin scones and fruit scones with thick clotted cream and scrummy strawberry jam. I also made fairy cakes for the first time, the first time I'd made any sponge cakes to be honest. Bit nervous as the mixture looked odd but when I took them out the oven they looked and smelled wonderful. Drizzled over a bit of lemon icing (just icing sugar and lemon juice) to dress them and they tasted great.

Yummy and very light.
Now want to make more cakes - a proper Victoria sponge is my next project!

7 comments:

  1. Very nice post. Love that you shot a picture of your own food. So great.

    What is clotted cream? I've heard of it but do not know what it is.

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  2. It is very thick cream, a traditional part of a cream tea. It has a very rich taste, almost savoury in a strange way. Originates in the SW of the UK (Cornwall and Devon in particular). You don't need very much as it is very rich.

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  3. Hi Alan. I use double cream now but will look for clotted. Thank you.

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  4. Hi Alan. Just checked my local Wegmans online. And they carry Double Devon Cream in a jar. Is that the same thing because I put in clotted cream and it took me to this, but I use a double cream for whipping and it doesn't seem the same.

    I'm making my strawberries and cream with scone/biscuits and wanted to try your clotted cream but I am confused. Any help would be appreciated. Thanks.

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  5. Probably not the same thing. Clotted Cream is almost as thick as ice cream, you can't pour it you have to scoop it out! Some pictures here https://www.roddas.co.uk/shop which show the cream in all its yummy glory!

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  6. Just saw the recipe for clotted cream fudge. Great link. Thanks again. Have a yummy day.

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