Mother's Day Afternoon Tea

I know you've just been dying to see this (yeah right! Edge of your seat sorta stuff I'm doing here!)

Whilst I finished the sweet side of the afternoon tea my sisters made the triangle sandwiches.  Using thin sliced white bread they cut the crusts off, buttered the bread and filled the sandwiches with:

• cream cheese and cucumber
• ham and Bulldog Mustard (a spicy wholegrain mustard made by The East India Company)
• chicken salad
• strong cheddar cheese and Branston Pickle (uber-Bristish condiment)

Traditional afternoon tea usually goes with cucumber finger sandwiches and cress finger sandwiches but really...cress, cucumber?  Who's tastes is that going to satisfy?  Ultimately its your afternoon tea so do what makes you happy.

Separate sandwiches were made for Nan (sans butter) and Posie (ham and cream cheese cut into shapes with cookie cutters) and the table was laid.

Don't you love my mother's salt and pepper shakers in the background...

My little sister also made some banana bread to finish the spread and we gorged on sweet goodies.

Not quite up to the Ritz standard but hey, not a bad effort on my part given everything else I was doing!!  Everybody loved the Lemon Meringue Pie's best but the Scones and the Welsh Cakes went down well too (of course with lashings of clotted cream).

Just to complete the saga though...you might notice that there are only 4 Scones and 5 Welsh Cakes and that I had originally contemplated making 8.  Well I had.  I arrived home from a hen party on the Saturday night at 12.30am.  I was staying at the 'rents as they were babysitting for me and I needed to be up early to get the food all prepped for the Mother's Day feast.  My bro' had waited up to let me in and upon my arrival informed me that my scones were really good.  It took me a few moments to register what he had just said and then I put my head in my hands.

...eating her curds...

Was the wait just too hard to bear?  Did you cope?  I know, I know...not quite a True Blood-holding-your-breath style cliffhanger but you never know.  Maybe a broken tart crust leaves your heart pounding?

So where were we? 

I went to bed that night happy with my 6 pie crusts and awoke thinking that the pie crusts seemed incredibly fragile.  I therefore decided to leave them out to harden up a little (i.e. go a little stale).  It just seemed like the right thing to do. 

As I was getting ready to leave for work I was enjoying listening to the conversation between hubby and Pose.  They were discussing the pie crusts and being very cute.  And then I heard the words that never precede good news..."oops".  I peaked my head around the corner to be greeted with pie crust carnage.  ANOTHER TART WAS BROKEN.  I asked why and was given my husband's cute-I'm-trying-to-get-out-of-jail-free-smile (I got no answer to the "why?" but have assumed he was trying to break a little bit off just to get a taste and well, you know the rest).  I just put my face in my hands and explained that I was already down 2 and this now put me in negative equity.  He offered to make more and I really had no choice so let him get on with it, grudgingly thanking him.

Evidently, he is not a pastry chef (but I love that he offered to try to fix it).

Sunday morning rolled around and I was at my mother's bright and early preparing the Mothering Sunday lunch of Coq au Vin (containing 1 entire bottle of very nice red plonk - my father (who does a great hangover fry-up but isn't exactly renowned for his culinary skills) tried to stop me putting in the 725ml called for by the recipe and claimed my mother only puts about a cup in.  I said the recipe I was using was HER recipe given to me about 9yrs ago.  He said ok, but that a bottle is 750mls so I should just pour the lot in...um, ok dad...).  Once that was all settled into the slow cooker I set my mind to completing the LMP (remember Lemon Meringue Pie*).  So next step, lemon curd (see what I did there?  Little Miss Muffet, sat on her tuffet eating her curds...?  No...?  Killjoy).

The recipe - LMP courtesy of the New York Times Cook Book (1961 edition!)

Part 2, the lemon curd

1 cup granulated sugar
1/4 tsp salt
1/4 cup flour (I used plain)
3 tbsp cornstarch (I used cornflour - I'm not sure if there's a difference?)
2 cups water
3 eggs, separated (save the whites for the meringue topping)
1 tbsp butter
1/4 cup lemon juice (this is roughly the juice of 1 lemon)
grated rind of 1 lemon

1. Combine the sugar, salt, flour and cornstarch and gradually stir in the water.  Cook, stirring constantly, until thickened and smooth. 

I should point out here that the recipe isn't particularly detailed on how to "cook" so I basically put the ingredients in a saucepan over a low heat and stirred using a whisk.  You need to be patient though, it takes its time thickening.

2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes.  Stir in butter, lemon juice and rind and cool slightly.  Pour into baked pastry shell and cool.

Again, not much detail.  Personally after step 1 I put the pan to one side to cool (away from the heat) and then set to beating the yolks, zesting and juicing the lemon.  By the time you are finished (unless you are "Supercook" - faster than a speeding Kitchenaid!!) the hot mixture should be about cool enough to mix in the cold mixture.  Just be wary.  I remember an episode of Masterchef The Professionals where they set the "professionals" the task of making lemon curd and the majority of them created lemony scrambled eggs.  I succeeded where they failed - hurrah!!

Once the mixture begins to cool it goes quite gloopy so you will need to give it a quick whisk.  I then spooned the curd into the pie crusts (and some additional crusts I had quickly made with some ready-to-roll pastry my mum had in the fridge) and returned to the Coq au Vin whilst the pie's cooled.

Of course you could stop here and let them set to have lemon tart instead.  My family took some of the pastry off-cuts and dipped it into the remaining lemon curd as a sort of appetiser (I guess?) and seemed very taken with the curd.  It even got my Nan's seal of approval.  Although it didn't help with her regular afternoon bout of heartburn...

You might notice this post's distinctive lack of pictures.  I take all my baking pictures on my iPhone (its just more handy than my good camera to be honest) and it just so happened that this particular Sunday my mother, my brother and I all had dead iPhones.  It being Mother's Day (i) I had to wait for my mother to get up to find the charger, and (ii) ranking in order of seniority (read "age" but shhh don't tell her I said that), I had to wait for my mother to charge her iPhone.  You'll have to wait for the next post to see pictures.  

...to be continued**...

* My nurse friend advises me that LMP stands for something entirely different and not dinner-time-talk.  Oops.

** Oooh another cliffhanger!! Well I did say it would be a saga.

Oh, what's occurring??

So, I had made little scones for the afternoon tea.  What next?  Well, my mother loves Welsh Cakes and my nan is Welsh (shhhhh, don't tell anyone....)* so I decided to make Welsh Cakes...bitesize of course.

I looked in my recipe books and didn't have any recipes for Welsh Cakes so I went online.  I found a couple of recipes but a lot were from US websites and were far too OTT (spices, zests...wooah there Nelly!  This is meant to be a simple recipe!).  I got caught between a James Martin recipe on the BBC Food website and the recipe I went with below (I figured it was from the people who make the flour to go into the cakes so they should know what they're doing!).  The recipe is in italics.

The recipe - Welsh Cakes courtesy of McDougalls

225g McDougalls Self Raising Flour (I did not use McDougalls, I used whatever was in my flour jar)

Pinch salt
100g unsalted butter
50g caster sugar
50g currants
1 medium egg
2 tbsp milk

Like the scones, I made these by hand as they mixed better than with Berta.

1. Sift the flour and salt into a large bowl.

2. Rub in the butter (now I may have run out of butter so I may have substituted 20g of butter with 20g shortening, but I couldn't possibly say) until the mixture resembles breadcrumbs (literally pick the mix up in between your hands and rub your hands together).

3. Stir in the sugar and currants.

4. Make a well in the centre of the flour mixture and add egg and milk.

5. Using a palette knife, bring ingredients together to form a stiff dough.

6. Flour work surface and roll dough out to about 5mm in thickness. Using a fluted cutter, cut into rounds, re-rolling the trimmings (again, I don't have any cutters - actually NOW I do since my MiL sent us some Easter cutters, but I didn't on Monday - so out came my trusty shot glass).

7. Cook on a moderately hot, lightly greased griddle or heavy, flat bottomed frying pan for about 3-4 minutes each side until golden (I baked mine on a tray at 200C for about 5 mins as I had further plans for my little Welsh Cakes).

8. Once ready I took 8 of the Welsh Cakes, sprinkled them with caster sugar, put them in an airtight container and then put them in the freezer.  As with the scones, I decided to freeze them in advance of the weekend to keep them fresh.  I let the remaining Welsh Cakes cool a little but whilst still warm, I sprinkled them with caster sugar (I figured the heat would help the sugar stick to them) and popped them in an airtight container.

9. What about the other 8 then?  Well I let them defrost overnight again and then right before serving on Mother's Day I spread butter all over a frying pan and cooked them for a couple of minutes on either side.  I then sprinkled MORE sugar all over them and served.

Both hubster and my little one enjoyed the Welsh Cakes - she announced "mmm tastes good" and renamed them "sparkly cookies". I also took quite a few into the office, together with a tub of clotted cream.  Given there are only 7 people in my team, 1 was out and another is on a diet, the Welsh Cakes (with assistance from the cream) disappeared pretty quickly.  Much to my personal satisfaction!

Unfortunately I forgot to take a picture of the individual finished Welsh Cakes but you will see a picture soon...

* My nan is Welsh but moved to England with her family when she was around 10yrs old.  She doesn't have an accent but you can tell she's Welsh - she's always singing or crying (or both).  Strangely enough though, her older brother (who moved to England at the same time) maintained a Welsh accent until he passed away.  I never understood that.

I'm a GIANT

I've always been obsessed with things that aren't the "right" size be it miniature things (like mini-jaffa-cakes where I can pretend I'm a giant) or things on the enormo scale (so mancakes and fishbowl cocktails).  As a kid I remember watching "The Borrowers" and "Willy Wonker and the Chocolate Factory" (the original of course! Can you imagine it...going into that room with the chocolate river, the giant lollipops, the edible tea cups, the enormous gummy bears....) and obsessing over the possibilities of chocolate chips the size of my head.  Seriously, as a kid this was my idea of heaven but then I was a sweetie fiend.  My mum used to find sweet wrappers stuffed in my Popple whilst I proclaimed my innocence and blamed Teddy Ruxbin. 

This past Sunday was Mothering Sunday in the UK so my sibs (and my Pa) and I had the fateful discussion about what to do for Ma.  Every time we've attempted to go out for Mothers Day it has always been tricky, usually because we have to cater to my Nan's very strange foodisms and it stresses my Mum out (Nan refuses to eat butter (but carries her own butter knife in her purse)* or anything she deems as fat but will quite happily tuck into any sort of cake and will eat cream on its own).  Not to mention I'm a football widow on Sunday anyway and the thought of dealing with Nan, my Mum's angst and my Tasmanian devil is enough to make me run for the hills.  I therefore put the kibosh on it straightaway and suggested we cook at home and I'd also bake.  Job done.  And then true to form I went a step ahead and suggested we also do afternoon tea...so I've roped myself into making little cakes too.  Why do I always get so ahead of myself and over commit???

No afternoon tea would be complete without scones.  In fact, I'd personally feel cheated without them!  So last Sunday the first thing I set about making was the scones.  Not just any scones though.  We were going to be eating a few cakes and since I do love things in miniature, I made bite size scones. 

Again, I'm too lazy to type the recipe up so the recipe is below.  I'm not sure where its from, I know its from one of my mum's old tomes and I have a feeling its a Delia but I'm just not sure.

I made the recipe as directed although I have to say the dough was pretty sticky so I ended up adding more flour.  Hubby claimed this made the resulting scones more savoury and like American style biscuits but my family said they enjoyed them.  Perhaps this is the difference between the English and American palate (listen to me sounding all knowledgeable!).

I don't have any cutters so I used a shot glass
(I have no cookie or cake cutters but I have a ton of shot glasses - standard)

Serve warm and fill with jam and clotted cream!

I took 8 of the little scones, placed them into an airtight container and put them in the freezer for Sunday.  I then simply let them defrost for 24hrs and served them up with the afternoon tea (see later posts).  They fared pretty well in the freezer so look like a good recipe to make ahead of time if need be.

I also did a little taste testing and personally, I thought they were nom.


* I am not even joking.  She got flagged at Heathrow airport for carrying a knife - on her way to my wedding - in the USA - post 9.11.01 - and then had her knives (yes PLURAL butter knives, they found another one in her HANDBAG) confiscated.  Don't even try to understand my Nan. Tip.Of.The.Iceberg.