H i g h - T e a

Cooking for the high-tea. 


Mini  High - Tea

I was so busy preparing and cooking for a high tea, but it was fun.  A few savouries and small cakes I did yesterday.  My family always enjoy tea and cakes, and on a particular day, often I offer a good spread.  It was the eve of my husband-Rayner's birthday, so we had high tea.  It was lovely, everyone loved it. Susan said that the shortcrust pastry was so good.  It's so short so delish mum! Susan said.  I was so pleased to know that.

I wish to share one recipe from the mini hight tea.  Recipe to share is the Chocolate Little Gem Cake.

Cooking, Baking,  and The Preparation.

Beef and Vegetable Pasties Decorated with Gum leaves.

The cooked Pasties

Zucchini Egg and Cheese Pie

The Cooked Pie

Baked Chocolate Little Gem Cakes

The little sweet cakes

The High Tea - The family Enjoyed the Spread.   It was a lovely time for everyone.

The recipe to share

Chocolate Little Gem Cake

Ingredients:

1 cup self - rising flour

2 teaspoons cocoa powder

2 tablespoons brown sugar

2 tablespoons castor sugar

1 tablespoon preserved orange in syrup ( homemade)

(Or a tablespoon sweet orange marmalade)

50 gr unsalted butter, melted

1 egg

¼ cup milk

Method

Preheat the oven to 175 degrees C

Buttered the gem cast iron gem scone tray

Mix dry ingredients together flour, cocoa; brown sugar, sugar

Mix the egg, milk, the melted butter and tablespoon marmalade

Mix both above ingredients, add extra milk if necessary to mix to a soft dropping consistency.

Spoon the mixture into the prepared buttered cast iron gem scone tray

Bake in the prepared oven for 11 minutes until cooked.

Leave the cakes for 2 minutes before removing from the moulds (cast iron gem scone)

When it is cold, cut a small gem cake into two and fill with Chantilly cream and dust with icings.

To serve: Serve with tea or coffee.

Enjoy baking.

Susy