Dear readers, we raise our teacups in a toast as the curtains rise on a new season. Let us revel in the timeless tradition of afternoon tea as you picture yourself surrounded by the whispers of scandal and aroma of freshly brewed tea. Step into this Bridgerton-inspired affair where elegance, romance, and intrigue intertwine in a symphony of delight.

 

Astonishing Afternoon Tea Recipes

Scones (Makes 12)

Ingredients

• 350g self raising flour (plus extra for dusting)
• 85g chilled butter, cubed
• 3 tbsp caster sugar
• 175ml milk
• 1 egg
• 1 tsp baking powder
• Squeeze lemon juice
• Pinch of salt
• Jam and clotted cream to serve

Step 1: Heat oven to 220C/fan 200C/gas 7. Put a baking sheet on a tray in the oven to heat up.

Step 2: Combine self-raising flour, salt and baking powder in a big bowl.

Step 3: Add your butter cubes and it into the flour mixture with your fingers until it has the texture of breadcrumbs. Keeping everything as cool as possible will make this easier.

Step 4: Microwave milk for 30 seconds, then squeeze in the lemon juice. Set aside.

Step 5: Stir caster sugar through the breadcrumb mixture

Step 6: Make a well in the centre of your mixture. Pour in the warm milk and use a knife to fold the liquid through the dry mix until evenly incorporated.

Step 7: Dust your work surface liberally with flour and tip out the dough. Gently fold the dough until smooth – don’t overwork it.

Step 8: Pat the dough down until roughly 4cm thick. Use a 7cm cookie cutter to stamp out your scones! Re-shape the leftover dough. Repeat.

Step 9: Brush scone tops with beaten egg, then pop onto the hot baking tray. Line with baking paper to stop them sticking.

Step 10: Bake for 10 min or until golden and risen.

 

Vol-au-vents (Makes 16)

Ingredients:

• 1 sheet of puff pastry
• 1 egg, beaten

Step 1: Sprinkle flour over your work surface or chopping board and place the puff pastry on top

Cut the pastry into thirds lengthways and then into six pieces, you should end up with 16 squares

Step 2: Score a border around the edge of the pastry with a knife and prick the centres lightly with a fork

Step 3: Line a baking tray with baking paper, then add the puff pastry squares and lightly brush the borders with beaten egg

Put the tray into the oven for 15 min or until golden and crispy and the pastry is cooked through.

Once cooked, transfer to a clean board

Step 4: Once the pastry squares are cooked through, lightly press down on the central squares to create a space to fill  – these are your vol-au-vents

See some of our filling ideas below:

Egg mayo and cress, tuna mayo with a sprig of curly parsley, prawn cocktail with chopped chives

 

Dark Chocolate Truffles (Makes 18)

Ingredients:

• 120g vegan dark chocolate (I used Lindt Excellence 70% Cocoa Dark Chocolate)
• 100g coconut cream from a can of coconut milk
• 1 tsp vanilla extract
• 1/8th tsp good quality flaky salt (ie maldon)
• 25ml Agave
• Cocoa for dusting

Step 1: Before you start cooking, place the tin of coconut milk in the freezer for 30 mins, or in the fridge overnight. This will separate the cream from the coconut water. Weigh out 100g of the thick white coconut cream, save the rest of the contents of the can (this is great for enriching currys or making smoothies creamier).

Step 2: Begin by placing a bowl over a saucepan containing about 2 inches of water. You want the bowl to rest over the water without touching it; this is called a bain marie. Bring the water to a low simmer.

Step 3: Roughly chop the dark chocolate, then place with the coconut cream in the bowl of the bain marie. Heat until almost completely melted, then remove the bowl from the pan and stir until the last few chunks become liquid.

Add the vanilla extract, agave and salt, then leave, stirring occasionally, until it has firmed up enough to roll into balls, this can take around an hour .

Step 4: Dust a tray liberally with cocoa powder, then use two spoons to separate out small balls of truffle mixture, and place onto your cocoa-covered tray. Alternatively use a small cookie scoop (2.5cm diameter).

Step 5: This is the messy fun part. Once your mixture is portioned out, roll each one into a smooth ball (do this quickly so the heat from your hands doesn’t start melting the chocolate). Return each one to the cocoa tray and roll to coat in cocoa. This sets the mixture.

To really ‘win’ this social season: Melt 80g of vegan dark chocolate in a bain marie, then quickly coat each truffle in chocolate. Sprinkle with toasted coconut whilst the chocolate is still melted and leave to set before putting in mini cupcake cases for serving.  

 

Raspberry IPA Victoria Sponge Cake

Ingredients

• 225g unsalted butter, at room temperature
• 200g caster sugar + 100g caster sugar, separated
• 4 large eggs, yolks and whites separated
• 1 tsp vanilla extract
• 250ml IPA beer, we recommend something fruity, like mango
• 2 tsp baking powder
• 360g plain flour
• Pinch of salt
• 1 punnet/150g raspberries fresh, or defrosted
• 220g full fat cream cheese
• 115g unsalted butter at room temperature
• 350g icing sugar + extra to dust
• 1 tsp vanilla extract
• 150g raspberry jam
• 1 punnet/150g fresh raspberries

Step 1: Preheat the oven to Gas Mark 5/190ºC/170ºC fan. Grease and line two 20-inch round cake tins or multiple muffin tins for smaller cakes.

Step 2: Using an electric whisk, cream together the butter and 200g of the sugar for 5 minutes until it has lightened in colour and become fluffy.  Then add the egg yolks one at a time, beating well between each addition.

Step 3: Beat in the IPA and vanilla extract until the liquid is no longer pooling at the bottom of the bowl.  This will take a little while, and will still look slightly curdled at the end, but don’t worry that is normal!

Step 4: Sift the flour, baking powder and salt into the bowl and mix until just combined. Then add 75g of raspberries to the bowl and beat for another minute until lightly crushed.

Step 5: In a second bowl whip the egg whites until they form stiff peaks, then slowly beat in the remaining 100g of sugar. Using a wooden spoon, gently fold the egg whites into the cake batter until completely combined.

Step 6: Divide the batter evenly between the prepared cake tins, then press the remaining 75g of raspberries into the top of the batter. Bake in the middle of the oven for 30-35 minutes until golden brown and an inserted toothpick comes out clean.  Allow your cakes to cool in the tin for 5 minutes before removing, then leave them to cool completely on a wire rack.

Step 7: In a large bowl, cream the butter, cream cheese and vanilla until completely combined.  Sift in the icing sugar and beat for 5 minutes until light, white and fluffy.

Step 8: Add half of the raspberries to the jam and stir to crush slightly.  Spread the jam over the bottom layer of the cake.

Step 9: Dollop ¾ of the icing on top of the jam and use a spoon to evenly spread it out.

Step 10: Add the second cake on top of the icing.

Step 11: Dollop the remaining icing in the centre of the cake and decorate with the reserved raspberries.  Finish with a dusting of icing sugar.

 

Chocolate Brownies (Makes 6-8)

Ingredients:

• 180g self-raising flour
• 180g caster sugar
• 60g cocoa powder
• 100ml vegetable oil
• 200ml soya milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 50g chopped nuts
• 1 x 85g bar of Seed & Bean vegan chocolate (we recommend sicilian hazelnut or espresso)

Step 1: Preheat your oven to 200°C/ 180°C (fan)

Grease an 18x24cm tray or similar and line with greaseproof paper

Step 2: Sift flour, cocoa and sugar and salt into a large mixing bowl

Measure soya milk, vegetable oil and vanilla extract into a jug

Pour the liquid into the dry ingredients in a steady stream and mix together until smooth

Step 3: Chop the Seed & Bean chocolate into chunks and stir into the batter

Scrape out the gooey mix into your prepared tin and bake for 25 minutes until the edges are firm but the centre is still molten

Step 4: Roughly chop the nuts or other topping and sprinkle them over the top then remove brownies from the oven.

Leave to cool completely in the tray and then cut into pieces.

 

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