Hello Dear Reader,
My family will descend on me for Sunday ‘tea’ tomorrow. Any Brit will know this is an elaborate meal not unlike a buffet! Sandwiches, quiche and of course, some cake. The best cups and saucers, the biggest tea pot and lots and lots of nattering. I’d rather just stay in bed at the moment, but a girl’s go to do, what a girl’s got to do! I started by making apricot slices. Take 8oz of apricots, a few table spoons of boiling water and blitz in the biff bash bosh! Leave to cool.
Make the base and topping by melting, 6oz marg in a pan and stir in 6oz flour, 6oz oats, 6 oz sugar, stir together. Press half onto the base of a tin. Spoon apricot mixture over the top, then sprinkle on the other half of the oatey mix and press down firmly with the back of a spoon. Bake at 190 degrees for 30 minutes and then check, put back in for longer if needed. Mark into squares and leave to cool in the tin.
Here’s the finished result. They are a bit big so I’ll cut them in half for tomorrow’s tea. I then made a coffee and walnut cake. I found the recipe, which is Mary Berry’s on the BBC food website. It’s often the basis or source of some of my recipes.
I used a Victoria sponge recipe of 8oz SR flour, 8oz of sugar, 8oz of marg and 4 large eggs and 2oz of crushed walnuts. I put them in a high sided jug and use the end of my rolling pin to crush them into pieces. I used my hand mixer and beat the lot together, along with a large teaspoon of instant coffee mixed with a tablespoon of boiling water. I baked them, along with the apricot slices for 30 minutes. I then left them to cool, whilst I made the butter cream filling and topping. I used 5oz of marg (I used Utterly Butterly as it was 80p for 500g in Lidl) and 8oz of icing sugar and a spoon of the coffee mixture and again, beat it together with my hand mixer. A hint, I always do this in a high sided jug to save myself from choking on the icing sugar.
Here’s a shot of the finished result, it will look wonderful as a centre piece to a tea table!
Ready for my close up? I use cake tin liners. I buy them from Trago Mills, in packs of 100 for £3.50. A pack lasts me for years. You can see the specks of walnut inside the cake.
Bird’s eye view? If I’m making this for us, then I don’t use as much butter cream, but only fill the middle and dust the top with icing sugar. This is for guests. It would cost a lot if I ordered this from the bakers but a few pennies as I made it myself.
What do you make for special Sunday ‘tea’? A lot less formal than lunch and it doesn’t matter if people are late.
Love Froogs xxxx