Mother's day afternoon Tea
Mother’s Day is a celebration to honour all of our wonderful mums. It is a day full of love and kindness. Whether you see your mum every day, or only once a year, a Mother’s love is always with you.
To really surprise your mum this Mother’s Day, why not treat her to our Spring-inspired afternoon tea for 2 (or more!). This assortment of treats is easy to make and can be made a day in advance.
For the sweet treats, we have put together recipes for mini meringues, mini Victoria sponges and cherry and raisin scones.
We like to pile our afternoon tea up with lots of fresh fruit, such as strawberries, raspberries and blueberries, which pair perfectly with the sweet treats.
2 egg whites
110g caster sugar
For the mini meringues, all you need is eggs and sugar!
To begin, preheat the oven to 120℃. Whisk 2 eggs whites until they hold their shape and form soft peaks. Gradually add in the caster sugar while continuing to whisk until all the sugar is added and you have a stiff, glossy meringue mixture. Put the mix into a large piping bag with a large nozzle and pipe to your desired size and pop them in the oven for an hour to dry. To add some colour, either mix in food colouring to the mixture before piping, or for a marble effect streak food colouring down the edges of the piping bag.
Mini Victoria Sponges
Victoria Sponge is essential for any occasion, whether it’s a birthday celebration or just a baking session in your kitchen. Bringing miniature sponges to the table for your afternoon tea adds a quintessentially English feel, perfect with homemade jam.
115g caster sugar
115g self-raising flour
1 teaspoon baking powder
Begin by preheating the oven to 180℃ and greasing a cake tin. Break the eggs into a large mixing bowl, add the rest of the ingredients and mix until everything is combined. Pour the mixture into the tin and bake for 25 minutes. The cakes are ready when they are golden brown and coming away from the edge of the tins; they should be springy to the touch. Carefully turn the cake out onto a wire rack to cool. Once the cake has completely cooled, use a round cutter to cut circles out of the cake and cut them in half to fill. To fill, spread jam across one-half and whipped cream/buttercream across the other half. Put together and dust the top with sugar.
Cherry and Raisin Scones
Scones are a classic for any afternoon tea. A perfect balance of sweet and savoury with the addition of sweet fruit mixed in with a soft savoury dough. There really is nothing better than a fresh scone straight from the oven lathered with plenty of jam and clotted cream.
225g self-raising flour
40g caster sugar
50g cherries or raisins
1 egg, beaten
3-4 tablespoons milk
Pinch of salt
For the fruit scones, begin by preheating the oven to 220℃. Sift the flour, salt and sugar into a large mixing bowl and rub in the butter lightly until the mixture looks crumbly. Add the fruit of your choice, the beaten egg and 1 tablespoon of milk. Begin to mix the dough with a knife then your hands, if the dough seems too dry (it should be soft but not sticky) gradually add more milk. Form the dough into a ball and roll it out to roughly 2.5cm in thickness, then cut out the scones using a round cutter. Place the scones onto a greased baking sheet and bake them for 10-12 minutes, or until they are well risen and golden brown. When fully cooked, place them on a cooling tray and serve with clotted cream and jam.
For the rest of the arrangement, prepare some cucumber sandwiches (or your mum’s favourite sandwich!), crackers with soft cheese and smoked salmon, and a pot of tea for 2.
This certainly is an afternoon tea which will make all your lovely mothers smile. All you need to do is sit back and enjoy the treats with them. Perfect!