Here are some ideas with images on how to create a vintage Afternoon Tea…
The principal use of Grandma’s apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that,it served as a potholder for removing hot pans from the oven. It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears. When company came,those aprons were ideal hiding places for shy kids.. And when the weather was cold Grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron. From the garden,it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the Autumn, the apron was used to bring in apples that had fallen from the trees. When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds. When dinner was ready, Grandma walked out onto the porch, waved her apron, to tell us it was time to come in for dinner. It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes. Grandma would also set her hot baked apple pies on the window sill to cool. Her granddaughters now set theirs on the window sill to thaw. They would go crazy now trying to figure out how many germs were on that apron.
2 x Turmeric, with Orange & Star Anise teabags (Twinings, or one of your choice)
225g dried Fruit ( like raisins, sultanas etc)
225g self-raising flour
1 orange (grated)
2 large eggs (beaten)
150g light brown sugar (reserve 50g for sprinkling on top of cake)
Put two teabags in a cup or mug and fill with boiling water ( ¾ full if in a mug)
Put dried fruit into a large bowl, add the grated orange then pour over the tea and leave to soak overnight or for 2-3 hours
Preheat oven to 180°C/160°fan/gas 4
Grease or line a 2lb loaf tin
Add the brown sugar to the beaten eggs and whisk lightly
Add the eggs and flour to the bowl of fruit and fold in completely until it represents a dough-like consistency
Spoon mixture into the lined tin and sprinkle the remaining brown sugar on the top
Bake for 40-50 mins in the middle of the oven
Test by poking a skewer into the middle of the cake. If it comes out clean it’s cooked, if not give it a few more minutes
Remove from the oven and leave to stand for 5 mins
Remove from loaf tin and leave to cool on a wire rack
1. If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.
2. Always use eggs at room temperature when baking with them.
3. Eggs will whip more easily if left for 10 minutes in cold water before breaking.
4. Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh. If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.
5. If you weigh four whole eggs in their shells, then whatever the weight is, that’s how much each of flour, sugar and butter you should add. This will ensure an delicious cake every time.
6. If you’re making soft meringue for a pie topping, say, for our Classic Lemon Meringue Pie, add a teaspoon of cornflour to your sugar. It’ll aid in absorbing any extra water the sugar will attract.
7. To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.
8. Eggs will stay fresher longer if you store them pointed end down.
9. If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.
10. To separate eggs for baking, tap the shell against the side of a mixing bowl to crack, then break open, letting the white run out into the bowl and holding the yolk in one half of shell. Tip the yolk backwards and forwards from shell to shell to let all the white run into the bowl.
11. When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions. If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.
On a regular basis Sandra Coote demonstrates craft and baking workshops on Facebook almost every day from her farm in County Cavan, Ireland.
Hundreds of people check in to follow Sandra making crafts or baking cakes. Anyone watching can type in questions and Sandra would reply in the video.
Facebook Live is not new but just being used a lot more during the lock down. Sandra likes to keep it easy and make doable and recently made a coffee Swiss role ( yummy). At the same time Sandra had posted on the Facebook page about their oldest cow in the herd who had delivered twins and was going live to meet them later.
At the moment there are a number of demos going around non crafts and baking but I have to say watching Sandra in her craft or baking mode it’s always great to watch and with the added birth of the twins it’s a great watch.