Recipes To Impress For Afternoon Tea Week 9th-15th Aug
Afternoon Tea Week lands on the 9th-15th August this year, and it’s no surprise that Brits have a whole week dedicated to this tasty tradition.
It’s hard to resist a high-tea one afternoon at a hotel, but with Brits becoming star bakers at home, what could be better than enjoying these delicious delicacies in the comfort of your own home?
Stork is sharing four mouth-watering afternoon tea recipes to serve alongside finger sandwiches, for the family and guests to enjoy.
No afternoon tea is complete without scones, so try the Stork Coconut and Lime Scones - scrumptious and made in 5 simple steps. The Stork Lemon Loafs are also the perfect bite sized cakes to share around the table.
Take your éclairs to the next level with Stork’s White Chocolate Eclairs – fluffy cream and filled with raspberries, these are sure to be a crowd pleaser! And finally, whip up Stork’s Strawberry Ice Cream Sandwich. It’s a great summertime treat and takes less than an hour to make - the perfect end to your afternoon tea at home.
Stork margarine is the perfect ingredient to use in afternoon tea recipes, as it is the secret for creating light, fluffy, and delicious bakes, with a perfect rise every time. Ideal for scones, cakes, biscuits and more! So, give these recipes a go and put on an afternoon tea party with style.
Prep time: 30 minutes
Cooking Time: 12 minutes
Servings: 8 portions
Difficulty: Easy
Ingredients
225g (8oz) self-raising flour
1 tsp baking powder
25g (1oz) caster sugar
55g (2oz) Stork margarine (Original Tub)
6 tbsp coconut milk
1 finely grated lime rind
1 tbsp lime juice
25g (1oz) shredded coconut
Milk for brushing
Instructions
Start by preheating your oven to 220°C, 425°F, or gas mark 7.
Then sift the flour and baking powder into a large mixing bowl, add the remaining ingredients and mix into a soft dough.
Knead the dough gently on a lightly floured surface and roll it out to around ¾ inch thick.
Cut into 2½ inch circles, space them out onto a greased baking sheet, brush with milk and pop them into the oven for 12 to 15 minutes.
When they are browned and risen, leave to cool whilst you prepare a pot of tea!
Prep time: 30 minutes
Cooking time: 30 minutes
Servings: 10 portions
Difficulty: Medium
Ingredients
For the cake
320g caster sugar
3 medium free-range eggs
250ml semi skimmed milk
1 tsp vanilla essence
200g Stork margarine (Original Tub), melted
1 1/2 tsp baking powder
350g plain flour
Zest of 2 lemons
For the syrup
50g caster sugar
Juice of 1 lemon
Instructions
For this cake, use an electric stand mixer if you have one. A bowl and whisk or wooden spoon will also work if not.
Cream the sugar, eggs and lemon zest in the bowl.
Add the flour and baking powder, and mix.
Pour in the semi skimmed milk and vanilla, combine well.
Add the melted Stork margarine and mix.
When well mixed pour the mixture into the mini loaf cases.
Place them on a baking tray and bake at 170°C, 160°C fan, Gas mark 4 for approx. 30 minutes, until golden.
For the syrup
Heat the sugar and lemon juice on the hob in a non-stick pan for about 7 minutes; bring to the boil over a low heat. It will thicken and become a light syrup.
With a cocktail stick, pierce 5 holes in the top of the loaf cakes and spoon some of the syrup over each loaf cake. The more syrup you put on the stronger the lemony flavour.
Prep time: 45 minutes
Cooking time: 35 minutes
Servings: 12 portions
Difficulty: Medium
Ingredients
For the éclairs
55g Stork Vegan Baking Block
145ml cold water
2 large eggs
70g plain flour
Filling and topping
250ml Elmlea double
115g good quality white chocolate
50ml raspberry puree
100g fresh raspberries
Instructions
Cut the Stork into small cubes. Put the water into a saucepan and add the Stork cubes.
Allow the Stork to melt slowly over a medium heat.
When the Stork has melted bring to boil and stir in sieved flour.
Stir vigorously for 1 minute until all the mixture comes away from the side of the saucepan and forms a ball in the centre.
Remove from saucepan and put into large bowl and whisk in the eggs one by one.
Place the mixture into a piping bag that has been fitted with a 1/2 plain nozzle.
Pipe 4 lengths onto a baking tray lined with parchment.
Place into preheated oven 200°C for 20 minutes, then reduce heat to 180°C and cook for further 10 minutes.
Allow to cool and then split in half lengthwise with a sharp knife.
Whip the cream until stiff, being careful not to over whip.
Spoon or pipe mixture into the bottom half of the eclairs. Arrange fresh raspberries on top of the cream.
Break up the white chocolate into a bowl and place over a saucepan of simmering water until melted.
Stir the raspberry puree, into the melted chocolate to make a glaze. Dip the top of the eclair into the raspberry chocolate glaze. Then put it on top of the raspberries.
Prep time: 30 minutes
Cooking time: 15 minutes
Servings: 6 portions
Difficulty: Easy
Ingredients
Biscuits
125g plain flour
15g cornflour
100g Stork Vegan Baking Block
50g caster sugar
1 tsp vanilla essence
Strawberry ice cream filling
200g full fat mascarpone cream cheese
125g caster sugar
150ml Elmlea Double
250g strawberries, hulled, finely chopped plus a few for decoration
Instructions
Preheat oven to 200°C, 180°C fan, Gas mark 6. Grease a baking tray.
Place the flour, cornflour, Stork, caster sugar and vanilla essence into a food processor and blitz until a dough just forms. Turn out onto a floured surface and roll out thinly. Using a 7.5cm cutter cut out 12 shortbread biscuits and using a palette knife (biscuits are quite fragile) carefully place on the baking sheet and bake for 8-10 minutes or until biscuits are just tinged golden brown. Leave to cool.
Line a 20cm x 30cm swiss roll tin with a sheet of clingfilm so that it overlaps the sides.
In a bowl gently blend the mascarpone with the caster sugar. In another bowl whip the Elmlea Double until it holds its shape. Fold the mascarpone and Elmlea together then stir through the strawberries and pour into the swiss roll tin. Level the surface and leave to freeze.
Remove the strawberry ice cream from the freezer and leave to soften for 15 minutes or so. Using the same size biscuit cutter cut out rounds of ice cream. Sandwich between 2 biscuits, dust with icing sugar and decorate with a strawberry.
Check out the Stork range of spreads and search for Stork recipes here: https://www.bakewithstork.com/
