Afternoon Tea

It is believed that Queen Catherine of Braganza brought the tradition of afternoon tea with her from Portugal to England in the middle of the 1600s. And, subsequently, “Afternoon Tea” spread slowly but surely throughout the British Empire.

The English-inspired Afternoon Tea is typically accompanied by scones. But other cakes are also delicious.

Below you will find recipes for Scones, Lemon curd, Blackberry jam with gin, Almond tea cakes, Mini Berry Gateaux and Gluten-free apple cake.

Scones

Ingredients

400 ml plain flour
½ tsp salt
2 ½ tsp baking powder
50 g butter or margarine
200 ml milk
1 tbsp Dansukker Bread Baking Syrup

Preheat the oven to 250°C. Combine the flour, salt and baking powder in a bowl. Rub the butter/margarine into the flour mixture. Add the milk and syrup and work together to make a dough.

Divide the dough into two balls and flatten them into fairly thick rounds. Place the rounds on a baking sheet lined with baking parchment. Cut each round into four segments. Prick with a fork.

Bake the scones at the centre of the oven for about 12 minutes. You can also click the dough into muffin cups.

Lemon curd

Ingredients

2 dl freshly squeezed lemon juice
3 eggs
5 dl Dansukker Jam Sugar
200 g butter

Fresh and tangy. Delicious as a cake filling or spread on scones or toast.

Juice the lemons. Combine the eggs, jam sugar and lemon juice in a heavy-based saucepan. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken.

Add the butter in small pieces, whisking constantly. Take the saucepan off the heat. Strain the lemon curd and pour it into warm, sterilised jars. Store in the refrigerator.

Blackberry jam with gin

Ingredients

Rinse and pick over the blackberries. Put them in a saucepan with the water, cover and boil for 10 minutes. Add the sugar and boil for 3 minutes. Stir in the gin. Remove from the heat and carefully skim off any scum. Pour the marmalade into warm, sterilised jars. Seal tightly. Store in a cool place.

Almond tea cakes