Cookery: Take tea in style

02 November 2006

ON A nice sunny day, why not have tea in the garden or on your balconyforget the mugs, and bring out your tea-set? I freeze these:

Scones (makes 8-10)
  8oz self-raising flo
  pinch of sa
  1 level tsp baking powd
  1 level tsp bicarbonate of so
  1oz caster sug
  4oz unsalted butter at ro
  pint mi
  1 egg beaten with tsp salt f

Sift the flour, with the baking powder, bicarbonate of soda, and salt, anrub in the butter until the texture is like fine breadcrumbs. Add the milkwork the mixture softly into a smooth dough, and rest it in the fridge for halan hour.

On a smooth floured surface, roll the dough out to about in. thick. With 2in. pastry-cutter, cut it sharply through into rounds. Place them on a bakintray covered with greaseproof paper, not too close to each other, brush thewith beaten egg, and bake them at 220C/ 425F/Gas 7 for 10 to 12 minutes.

When the scones are cool, cut them in half, and serve.

  9oz plain flo
  oz dried yea
  2 tbsp tepid wat
  1 tbsp caster sug
  1 tsp sa
  2 eg
  1 tbsp mi
  4oz unsalted softened butt
  flour for sprinkli
  1 egg, 1 tbsp milk, tsp salt mixed together for brushing

Dissolve the yeast with the water, mix it with 2oz of the flour, make iinto a ball, and drop this into a bowl of hand-hot water till it rises. Sifthe rest of the flour into a bowl, add the sugar, salt, and eggs into it, miit with the milk, and beat it till it stretches. Add the butter and the yeasball, and knead it till all is smooth. Put a cloth over it, and let it rise fo2 hours at room temperature.

When it has doubled in size, knock it down and knead it again, cover it, anlet it rise for 6 hours. Grease 8 or 9 fluted brioche tins and put them on baking tray. Divide the dough into 8 or 9, knock them down again, and put portion in each tin. Cover them, and let them rise once more for 25 minutes.

Brush them with the egg mixture, and bake at 220C/425F/Gas 7 for 15 to 2minutes.

Strawberry Jam
  2 lbs fresh strawberri
  2 lemons juic
  2 lbs granulated sug
   or 1 lb 2oz pectin sug
   and leave out lemons

Use a large saucepan. Wash and hull the strawberries, and slightly purhalf of them. Put the pure and the whole ones in the pan, add the lemon juicand sugar, and cook all this until it bubbles. Boil on a fairly higtemperature for 8-10 minutes. When it is cooked, skim away any froth, and spoointo sterilised jar

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