Discover How To Make The Perfect Afternoon Tea At Home with this 6-recipe tutorial. This is the perfect way to treat your loved ones at home and also have some fun doing it. In this video, we show you how to make a delicious homemade Pork and Apple Sausage Roll, delicate Sweet Scones with Strawberry Jam and Clotted Cream, indulgent Salted Caramel Chocolate Pots, dainty individual 3 layer Spiced Carrot Cake with Mascarpone Frosting, Mini Lemon Meringue Tarts and of course not forgetting the traditional Afternoon Tea Sandwiches. I really hope you enjoy this one. Thanks for watching!
Check Out The Recipe Video Below
Make Your Own Afternoon Tea At Home | 6 Recipes
Pork & Apple Sausage Roll
Ingredients
400g x Pork Sausage Meat
2g x Fennel Seeds (Toasted & Crushed)
1 x Granny Smith Apple (Small Dice)
1 x Garlic Clove (Finely Grated)
5g x Chopped Parsley
1 Pack x Ready-Rolled Puff Pastry
Salt & Pepper (Optional)
2 x Egg Yolks (Beaten) to Glaze
Onion Seeds and Sea Salt Flakes for Decoration
Method
1. Being by toasting the fennel seeds in a dry frying pan for 1 to 2 minutes until they release their beautiful aroma. Transfer them to a mortar and pestle for crushing or simply run a knife through them on a chopping board to break them up.
2. Next, dice one granny smith apple, finely chop or grate 1 clove of garlic, and roughly chop the parsley.
3. Place the sausage meat into a mixing bowl and add in the crushed fennel seeds, diced apple, garlic, chopped parsley, and season with salt and pepper if the sausage meat isn’t seasoned already. Mix together until fully combined and place the mixture into a piping bag.
4. Lay out the ready-rolled puff pastry and brush all over with beaten egg yolk. Next, cut off the end of your piping bag (quite large) and pipe the mixture along the length of the pastry in the centre. Leave a small overhang at each end to allow for shrinkage when baking in the oven.
5. Fold the pastry over the sausage meat and press firmly on the other side to create a tight seal. Firmly press along the seal with a fork and trim off the excess pastry.
6. Place onto a baking sheet lined with parchment paper and brush the sausage roll all over with beaten egg yolk. Place into the fridge to allow the egg yolk glaze to set for 20 minutes. Remove from the fridge and brush it one more time with the egg yolk. Score the pastry using a paring knife if you like but it is optional.
7. Finally I like to decorate mine with onion seeds and sea salt flakes before baking in the oven. Bake at 170°C Fan for 25 to 30 minutes until golden brown and completely cooked through.
Afternoon Tea Sweet Scones
Ingredients
250g x Self-Raising Flour
40g x Caster Sugar (+ Extra for Sprinkling)
65g x Unsalted Butter (Diced)
1/2 tsp x Baking Powder
1 x Egg
Milk to Bind
1 x Beaten Egg (To Glaze)
Method
1. Place. the self-raising flour, caster sugar, baking powder and butter into a mixing bowl. Rub the butter into the flour mixture using your fingers and thumbs until it resembles a breadcrumb-like consistency.
2. Make a well in the centre and crack in 1 egg. Add a splash of milk and mix to bind and form a dough. Add the milk in small amounts until the dough comes together.
3. Lightly flour a workbench and turn out the dough. Roll out the dough to 1.5 to 2 inches in thickness and cut out using a cookie cutter of your choice.
4. Place the scones onto a baking tray lined with parchment paper. Cover with a clean tea towel and leave to rest for 20 minutes.
5. Brush the tops with beaten egg and sprinkle with caster sugar before placing them into a preheated oven at 170°C fan for 18 to 20 Minutes.
6. Place onto a cooling rack to cool before serving with jam and clotted cream.
Salted Caramel Chocolate Pots
Makes 6 small pots
Salted Caramel
170g x Caster Sugar
70ml x Water
160ml x Double Cream
50g x Unsalted Butter (Diced)
Pinch of Sea Salt Flakes
Place the sugar and water into a heavy bottom saucepan and heat without stirring until the caramel reaches an amber colour. Carefully stir in the cream and add in the butter. Stir until the butter has melted and the ingredients blend together. Finally finish with a pinch of sea salt.
Chocolate Ganache
150ml x Double/Heavy Cream
100g x Dark Chocolate
5ml x Vanilla Extract
20g x Unsalted Butter
Warm the cream in a saucepan (but don’t boil) and take it off the heat. Add in the chocolate and stir until fully melted. Add in the vanilla extract and unsalted butter.
Chocolate Soil
100g x Caster Sugar
40ml x Water
75g x Dark Chocolate (Roughly Chopped)
Place the sugar and water into a saucepan and heat (without stirring) until the sugar dissolves and begins to turn amber around the edges of the pan. Add in the chopped chocolate and quickly mix using a whisk. It will clump together and then turn into a chocolate dust. Transfer onto a plate or bowl to cool.
To Assemble
Layer the chocolate soil, salted caramel and chocolate ganache into glasses in as many layers as you like and place them into the fridge to set for 2 hour before enjoying!
Spiced Carrot Cake Mascarpone Frosting
Carrot Cake
190g x Self-Raising Flour
40g x Ground Almonds
180g x Light Brown Sugar
280g x Grated Carrot
3 x Eggs
1/2 tsp x Ground Cinnamon
1 tsp x Mixed Spice
2 tsp x Baking Powder
1/4 tsp x Salt
150g x Dried Fruit (chopped)
80g x Walnuts (Chopped)
Mascarpone Frosting
500g x Mascarpone Cheese
110g x Icing Sugar
5ml x Vanilla Extract
1. Begin by preparing the carrots and chopping the dried fruit and walnuts.
2. Next, break 3 eggs into a mixing bowl and add in the light brown sugar. Whisk until light and fluffy using a stand mixer or electric hand whisk.
3. Add in the grated carrot and fold it in before adding in the self-raising flour, ground almonds, ground cinnamon, mixed spice, baking powder, and salt. Mix until all ingredients are incorporated.
4. Mix in the dried fruit and chopped walnuts, keeping a little of each back for decoration at the end.
5. Spread the mixture out onto a baking sheet lined with parchment paper and bake in a preheated oven at 160°C Fan for 30 minutes or until a skewer comes out clean. Leave to cool on a cooling rack.
6. To make the mascarpone frosting, place the icing sugar, mascarpone cheese, and vanilla extract into a mixing bowl and whisk until it becomes stiff and holds its shape. Place into a piping bag and into the fridge until you’re ready to use it.
7. To assemble the cakes, cut the cake into round discs using a cookie cutter (using 3 discs per cake) and pipe or spread the mascarpone frosting onto each piece of cake. stack the layers on top of each other and decorate the top with chopped dried fruit and walnuts.
Mini Lemon Meringue Tarts
Sweet Pastry
150g x Plain Flour
75g x Cold Unsalted Butter (Diced)
50g x Icing Sugar
1 x Egg Yolk
Water To Bind If Needed
1. Begin by placing the plain flour and unsalted butter into a mixing bowl and rub between your fingers and thumbs until they form a breadcrumb-like consistency.
2. Next, stir in the icing sugar and drop in one egg yolk. Mix until it clumps together to form a pastry. You may need to add a splash or two of cold water to help it bind.
3. Wrap in cling film or parchment paper and rest in the fridge until needed.
Lemon Curd
1 x Whole Egg
1 x Egg Yolk
50g x Caster Sugar
50ml x Lemon Juice
40g x Unsalted Butter (Diced)
1. Place into a heatproof mixing bowl the whole egg, egg yolk, caster sugar, and lemon juice and whisk together.
2. Place a saucepan 1/3 full of water over medium heat and bring to a simmer. Turn the heat to low and place the bowl with the egg/lemon mixture over the top. Whisk continuously until the mixture becomes foamy and thick.
3. Take off the heat and whisk in the diced butter. To finish whisk in an extra squeeze of lemon juice. Transfer into a bowl and cool in the fridge.
Italian Meringue
2 x Egg Whites
200g x Caster Sugar
60ml x Water
1. Place the sugar and water into a heavy-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately.
2. Whisk the egg whites using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag.
To Make the pastry tart shells
1. Roll out the pastry on a lightly floured surface to 1 to 2 mm in thickness (or as thin as you can get it) and then using a cookie cutter, cut out discs of pastry making sure they’re larger than the tart tins you’re using. Press the pastry into the tart tins leaving the overhang of pastry on at this stage and place into the fridge to rest for 20 minutes.
2. Next, prick the bottom of the tart shells using a fork or skewer and trim off the excess pastry. Press a piece of parchment paper into each tart shell and fill it with rice. This is in place of baking beans for blind baking. Bake in a preheated oven at 160°C Fan for 15 minutes. After 15 minutes remove the rice and bake for a further 10 minutes. Remove from the oven and leave to cool.
To Assemble The Lemon Tarts
Spoon the lemon curd into each pastry shell until halfway full and then pipe the Italian meringue directly on top, trying to create a nice peak. Finally, brown the meringue using a blow torch.
Afternoon Tea Sandwiches Ideas
Classic Afternoon Tea Sandwich Fillings
Smoked Salmon & Cream Cheese
Ham & Mustard
Cheese & Chutney
Cucumber & Cream Cheese
Roast Beef & Horseradish
Egg Mayonnaise & Cress
Coronation Chicken
Prawn Mayonnaise
Enjoy!
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