Daily Archives: 12 March 2012

Treat your Mum on Mother’s Day

Happy Mother's Day

Recently, I chanced upon the most fantastic vintage tearoom in Manchester’s Northern Quarter.


Not only were the cakes and bakes delicious, they were served with a delectable array of beverages on the most exquisite crockery. Even the waitress looked ultra glam in fifties-style dress with sassy red lips.

My friends and I enjoyed a lovely hour or two chatting and soaking up the atmosphere, and also planning our own vintage tea party.

What better excuse for a tea party than Mother’s Day?
Get all the generations together, prepare some tiny sandwiches, bake some delicious morsels and serve with a proper pot of tea, or even some real homemade hot chocolate. Make it extra special with a table cloth, pretty china and homemade bunting! You can make this easily by stringing up triangles of paper or fabric cut with pinking shears.

You can even improvise a cake stand if you don’t have one with china plates and upturned glasses or teacups. http://www.allaboutyou.com/craft/knit-free/make-a-cakestand-from-a-tea-set-54284

After you have practised on your own mum, why not hold a BIG tea party, in aid of charity? March is Ovarian Cancer Awareness month and the Eve Appeal is encouraging people to hold a tea party to raise money for this extremely worthy cause. http://www.eveappeal.org.uk/media-centre/make-time-for-tea/


Chocolate Whisky CakeFrom our Around Britain Dairy Cookbook,
enjoy this gorgeous Chocolate Whisky Cake
plus these Sumptuous Sandwiches.


Chocolate Whisky Cake

Every Scottish baker has their own recipe for chocolate cake and this one incorporates whisky, which complements the flavour of the chocolate. There is also a hidden ingredient (a Scottish favourite), which helps give the cake its rich, moist texture.

Chocolate Whisky CakePreparation time – 25 minutes
Cooking time – 25 minutes
Calories per portion – 435 Kcal
Fat per portion – 24g of which saturated – 13.6g
Serving – 10
Suitable for vegetarians
Suitable for freezing

Very dark plain chocolate 175g (6oz)
Unsalted butter 110g (4oz), softened
Light brown sugar 175g (6oz)
Cold finely mashed potato 75g (3oz)
Eggs 2, beaten
Self-raising flour 175g (6oz)
Salt 1⁄2 tsp
Milk 4 tbsp
Double cream 125ml (4fl oz)
Icing sugar 50g (2oz), sifted
Whisky 3 tbsp
Raspberry jam 3 tbsp
Raspberries to decorate

1 Preheat the oven to 190°C/375°F/Gas 5 and grease and line two 20cm (8in) Victoria sandwich cake tins. In a heatproof bowl, break 50g (2oz) of the chocolate, and place over a pan of gently simmering water to melt.

2 In another bowl, beat together the butter and brown sugar until pale. Beat in the melted chocolate and mashed potato.

3 Gradually beat in the eggs, adding a little of the flour with each. Sift the remaining flour and salt into the mixture and add the milk. Gently fold together until well combined.

4 Divide the mixture equally between the prepared tins and smooth over the tops. Bake for about 25 minutes until risen and springy-firm to the touch. Turn onto wire racks to cool completely.

5 Melt the remaining chocolate as above and cool for 10 minutes. Add the cream, the icing sugar and the whisky. Carefully whisk together until thick and creamy. Spread the jam over one half of the cake and then spread half the chocolate cream on top. Sandwich together with the other half. Spread the remaining chocolate cream on top. Decorate with fresh raspberries before serving.

Cook’s tip
If whisky isn’t your preferred tipple, dark rum or brandy also works well with chocolate, or replace with orange juice for a non-alcoholic version.

Recipe taken from Around Britain Dairy Cookbook.

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