How To Make The Queen's Favourite Meal: Afternoon Tea | Royal Recipes | Real Royalty
Michael Buerk and Paul Ainsworth look at food created for the meal which is said to be the Queen's favourite, afternoon tea. Paul tries a recipe for Bath buns discovered in the recipe book of the Buckingham palace kitchen made in the 1900s.
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Cranberry Cake / Afternoon Tea Cake / Michael Lim
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Afternoon Tea cake
150g All Purpose Flour
120g Fine Sugar
1/4 tsp. Salt
1 Tsp. Baking Powder
1 Tsp. Vanilla Sugar / Vanilla Essence
60g Malted Unsalted Butter
70g Milk
2 Eggs (weigh 58-60 gr. each with shell)
60g Dried Cranberries
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One of my facebook follow has small issues making this recipe. So I have trying to experiment on it to solve the issues. The ingredients used in this recipe are very basic. Is up to you to add any flavour like vanilla essence or extract. Will experiment it further for better results. Enjoy and happy baking.
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MUSIC
Song: Sahara
By: Ikson
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AFTERNOON TEA PART 2 TRADITIONAL BRITISH RECIPES
????????????Today's recipe “AFTERNOON TEA TRADITIONAL BRITISH RECIPES - PART 2“ if you have any suggestions or request. Please write below in the comments and don't forget to like and subscribe my channel. Please share my channel and instagram page with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes.
Thanks you ????
#afternoontea #londontea #afternoonsandwiches
INGREDIENTS :
CARROT CAKE:
????Plain flour ~ 2Cups
????Eggs ~ 3
????Baking powder ~2Tsp
????Milk ~ 1/4 Cup
????cinnamon ~1tsp
????Salt ~1/2 Tsp
????Sugar ~3/4 Cup
????Brown sugar ~1/2Cup
????Vanilla sugar~ 1tbsp
????oil ~150ml
????Sourcream ~ 3Tbsp
????Shredded Carrots ~2 Cups
????Some Raisins and Wallnuts
????Shredded Coconut ~ 4tbsp
BANANA BREAD:
????Bananas ~ 3
????Eggs ~ 2
????Melted butter ~100g
????Oil ~ 50g
????Plain flour ~ 2cups
????Sugar ~ 3/4 cup
????Brown sugar ~1/2 cup
????Salt ~1tsp
????Baking soda ~1tsp
????Baking powder ~1tsp
????Vanilla sugar ~2tbsp
????Cinnamon ~1tsp
????Sourcream ~3Tbsp
????Wallnuts and Chocolate Chips
LEMON DRIZZLE CAKE:
????Butter ~200g
????Sugar ~200g
????Eggs ~ 3
????Plain flour ~125g
????Baking powder ~1tsp
????Lemon zest
????Lemon sugar or Lemon Aroma
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LINK TO OTHER RECIPES:
????AFTERNOON TEA TRADITIONAL BRITISH RECIPES - PART 1
????AFTERNOON TEA SANDWICHES RECIPE
????3 INGREDIENTS CHOCOLATE CAKE RECIPE
The Noble Origins of Afternoon Tea
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RECIPE
4 eggs
1 cup plus 2 tablespoons (225g) caster sugar
2 sticks (225g) softened salted butter
A little less than 2 cups (225g) flour
2 teaspoons baking powder (Optional)
A Pinch of salt
Jam
1. Beat the butter until fluffy, then cream together with the sugar. Whisk the salt (and baking powder if using) into the flour and mix together with the butter mixture until somewhat combined.
2. In a separate bowl, whisk the eggs until very frothy, then mix with the butter/flour until well combined. If it is not a stiff but pourable batter, add milk in, one tablespoon at a time, until it is.
3. Spread the mixture in a well buttered rectangular pan and bake at 350°F/175°C for 15-20 minutes or until a toothpick inserted comes out clean.
4. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
5. Cut the cake into small finger then slice each finger in half to form a sandwich. Spread jam on one half and replace the other half on top. Sprinkle with powdered sugar and serve with tea.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTOS
Afternoon tea at Windsor Arms: ~Bani~, CC BY 2.0 via Wikimedia Commons
Crumpets - Iain Farrel vis Flickr
Petits fours: By Thomas Claveirole from Paris, France, upload by Herrick - Petits Fours / Finger Food, CC BY-SA 2.0,
Cucumber Sandwich: James Petts from London, England, CC BY-SA 2.0 via Wikimedia Commons
Scone: By Takeaway - Own work, CC BY-SA 3.0,
Isabella Beeton's Book of Household Management: By CC BY 4.0,
Twinings Tea House: By Elisa.rolle - Own work, CC BY-SA 4.0,
#tastinghistory #afternoontea #victoriaspongecake
Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
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Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
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