You may have tried-and-trusted family recipes in mind for your tea party, but if not, here are a few ideas for classic tea party cakes and bakes to get you started. You can also find more ideas in our fundraising pack and on our pinterest board.
450g self-raising flour
2 teaspoons baking powder
75g butter, cubed
50g caster sugar
Preheat the oven to 220C (425F, Gas Mark 7).
Put the flour and baking powder in a large bowl. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar. Alternatively, you can use a food processor to do this; just be careful not to over do it!
Beat the eggs, then stir in the milk. Gradually add this mixture to the flour, sugar and butter. You will not need it all – any leftovers can be used to glaze the scones. The dough formed should be soft, and on the wet side.
On a floured work surface, turn out the scones and pat down gently with your hand to around 1-2 cm thick. The less you handle and flatten the dough, the higher they'll rise in the oven. Cut your scones by pushing straight down with your cutter, not twisting. This will also help them keep their height. Continue cutting out scones until all the dough is used up; how many you will get depends on the size of your cutter.
Put the scones on two lightly greased baking trays, and brush each one with the rest of the egg and milk mixture. Bake for 10-15 minutes until golden and well risen. The scones are best served on the day they are made, with lots of clotted cream and jam!
350g peeled ripe bananas (NB. Weigh without peel)
180g plain flour
160g light brown sugar
4 tbsp butter, margarine or baking spread, melted
2.5 tsp baking powder
1 tsp salt
Preheat the oven to 170 (325F, Gas Mark 3). Grease a 900g loaf tin. Mash 2/3 of the banana until smooth. More roughly mash the remaining 1/3 and then mix both together gently – this is so your banana bread will retain some texture when cooked. If you prefer you can smoothly mash all of the banana, or keep it all more roughly mashed.
Sift the dry ingredients into a bowl. In another bowl, whisk the sugar, eggs and butter together until pale. Fold in the bananas, followed by the dry ingredients. At this point, you may wish to add around 50g of nuts (such as walnuts) or chunks of chocolate or toffee to the mixture.
Put the mixture in your prepared tin and bake for around an hour, until a skewer inserted into the centre comes out clean. If the top of the cake browns too much before the cake is ready, cover the top with foil.
Banana bread will keep for several days in an airtight container.
100g self-raising flour
40g ground almonds
85g unsalted butter
85g caster sugar
1 medium egg
¼ tsp baking powder
225g icing sugar
Preheat the oven to 180C (350F, Gas Mark 4). Line a fairy cake or muffin tin with cases.
Cream the butter and sugar together until very light and fluffy. The cakes needs as much air as possible in so it's best to use an electric whisk or food mixer. Keep the mixer running and gradually add the egg.
Sift the flour and baking powder into a bowl, and add the almonds. Fold the dry ingredients into the wet ingredients. Add the milk to make a dropping consistency (you might not need to use it all).
Divide the mixture between the cases and bake for 20 minutes. Allow to fully cool on a wire rack (if you leave them to cool in the tin the cases will get soggy).
Mix the icing sugar with a little boiling water to make a thick paste (add only a teaspoon of water at a time so you don't make it too thin). Smooth over the fairy cakes and then add the decorations of the choice. If you wanted, you could make this into a party game for younger children and award a prize for the best decorated cake!
The cakes are best eaten on the day they are made.
Share your favourite tea party recipe on our Facebook page and we'll choose our favourites to put on here to inspire other ARC members!