How to make the perfect afternoon tea at home this Mother's Day
If your Mum’s idea of an indulgent treat is a lavish afternoon tea, but you’ve left it a little late to book - no fear, Hood has you covered. We’ve curated the perfect menu of recipes to help you create the perfect afternoon tea to serve at home this Mother’s Day - surely a gift that she will adore!
From savouries to scones and sweets, and even a cheeky springtime cocktail, there’s all the recipes you’ll need to serve up a stunning afternoon tea.
Savouries - sandwiches and snacks
Traditionally, afternoon tea starts with the savouries, which are usually sandwiches, rolls and even sausage rolls, to kick off the meal in true style. These are all usually quite rich, so only one portion per person is required - enough to give you both a taste of everything whilst leaving room for the sweet stuff. We’ve prepared a mix of savouries, ranging from some traditional favourites to some culinary delights, all of which are easy to make.
Lemony crab and cucumber club sandwiches
Mix 200g of white crab meat with 6 tablespoons of mayonnaise, the zest of one lemon, a squeeze of lemon juice, a small handful of chopped chives and a good grind of black pepper in a bowl.
Cut the crusts off and butter nine slices of bread - we like wholemeal or granary for this, but the choice is yours.
Divide the crab mayo between three slices of bread. Top each with another slice (butter side up).
Thinly slice half a cucumber. Place the slices on top of the bread, season with salt and pepper, and pop on the final slice of bread. Cut into triangles and serve.
Avocado and smoked salmon on rye
Make a dressing by mixing together half a de-seeded, chopped red chilli, a tablespoon of finely chopped mint, the zest and juice of half a lemon, one finely chopped tomato and a teaspoon of white wine vinegar. Season to taste.
Halve, de-stone and scoop out one large avocado into a bowl. Add two tablespoons of fat-free yoghurt and the juice of half a lemon, season well and mash together.
Toast two slices of rye bread, and then divide the avocado onto the slices. Use a vegetable peeler to create ribbons of cucumber, and place these on the toast.
Sprinkle over a little cayenne pepper, and then add on 75g smoked salmon. Finish with the dressing and a handful of cress.
Classic coronation chicken sandwiches
Halve and butter two miniature brioche rolls, and set aside whilst you make your coronation chicken.
Mix 100g of shredded roast chicken with a teaspoon of curry powder, four tablespoons of mayonnaise, a teaspoon of crème fraîche and two tablespoons of mango chutney.
Once mixed, place inside the rolls and top with sprigs of watercress.
Sausage rolls
Check out our favourite recipe for vegan sausage rolls here.
Scones
The midpoint of any afternoon tea, the classic scone. However you say it, and in whatever order you top it, it’s essential to serve these still warm, with lashings of jam and clotted cream.
Classic scones
Heat your oven to 200C (fan). Whilst it’s heating, mix together 350g self-raising flour with 1/4 teaspoon of salt and a teaspoon of baking powder.
Add 85g of cubed butter, and rub together with your fingers until the mix looks like crumbs. At this point, add in three tablespoons of caster sugar.
Gently warm 175ml milk, and then add in a teaspoon of vanilla extract and a squeeze of lemon juice, and set aside.
Make a well in the dry mix, and then add in your liquid, stirring to combine quickly.
On a floured surface, fold and knead the dough lightly until it’s smooth, and then pat it into a round shape about 4cm deep. Use a scone cutter to cut out four scones - you can freeze any dough that you’re not using.
Brush the tops of your scones with beaten egg, and then place into the oven to cook for 10 minutes, until risen and golden on the top.
Serve warm with plenty of jam and cream. We love Mackay’s strawberry jam with champagne for an indulgent, celebratory twist, and of course, plenty of rich clotted cream.
Sweets
The climax of any afternoon tea, it’s traditional to serve an array of sweet treats, patisserie and cakes. We’ve chosen some delightful recipes in a mix of springtime flavours, which you’re both sure to enjoy.
Cheat’s millefeuilles
Preheat your oven. Cut a sheet of pre-made puff pastry into three long, equal strips, and bake according to packet instructions. Place a sheet of baking paper on top of the pastry strips and another baking tray on top to weigh it down and keep it flat. Once the pastry is cooked, set aside. Cut the strips into six smaller rectangles once slightly cooled, to make 18 separate rectangles of pastry. Set aside.
To make the crème pâtissière, heat 300ml whole milk and one vanilla pod until just below boiling. In a separate bowl, whisk together 3 egg yolks, 4 tablespoons of caster sugar, 2 tablespoons of plain flour and 2 tablespoons of cornflour. Pour the hot milk over this egg mixture, whisking continuously to avoid scrambling the eggs.
Return the mixture to the pan and set over a medium heat, whisking until it has a custard consistency. Transfer to a bowl, cover with clingfilm and leave to cool for an hour. Once chilled, whip up 150ml of double cream and then beat this into the custard. Pour into a piping bag.
To serve, pipe blobs of the crème pâtissière onto the base rectangle of pastry, and alternate with fresh raspberries. Once the rectangle is covered, dust with icing sugar, and then place another sheet of pastry on top, and repeat with the crème pâtissière and raspberries. Place one final pastry rectangle on top and finish with icing sugar.
Zesty lemon bars
Preheat your oven to 180C (fan). Line a shallow baking tin with baking paper.
In a bowl, mix together 175g plain flour, 50g ground rice and 85g golden caster sugar, and add in 140g of cubed cold butter. Rub the mixture together until fine crumbs form. Stir in a tablespoon of milk, and then tip the mixture into the tin. Press it down evenly and bake for 15-20 minutes until golden.
Take the tin out of the oven, and lower the temperature to 160C. In a bowl, mix together the zest and juice of four lemons with three eggs. Sieve in 200g caster sugar and 25g flour, and whisk to combine. Pour over the base, and bake for another 10-15 minutes until the topping has just set. Cool in the tin, dust with icing sugar and then slice into small bars.
dulce de leche banana bread
Preheat your oven to 160C (fan). Mix together 125g plain wholemeal flour, 100g plain flour, 2 teaspoons of baking powder and half a teaspoon of salt.
In another bowl, mash 3 large ripe bananas until smooth. Mix in 100ml of Greek yoghurt, 185g soft light brown sugar, 2 large eggs, a teaspoon of vanilla extract and 125ml olive oil. Mix the wet and dry ingredients together.
Oil a mini loaf tin and divide the batter evenly. Bake in the oven for 20-25 minutes, and then cool for 15 minutes in the tin before cooling on a wire rack.
To make the topping, whisk together 150ml double cream with 75g of dulce de leche, until the mixture becomes soft peaks. Transfer it to a piping bag, and pipe cream on top of the mini loaves. Top with a scattering of dried banana chips.
rosewater and raspberry sponge
Preheat the oven to 160C (fan). Lightly grease two 20cm cake tins. Mix together 225g unsalted butter with 225g golden caster sugar, and gradually add 4 medium eggs. Add in a teaspoon of vanilla extract, and then gradually mix in 225 self-raising flour.
Divide the mixture between the cake tins and bake for 20-25 minutes. Set aside to cool.
Whisk 150ml double cream to soft peaks, and gradually add in a teaspoon of rosewater. Fold in 4 tablespoons of raspberry jam. Spread the cream onto the top of one of the sponges, and scatter with raspberries. Place the other sponge on top and lightly press into place.
Mix together 175g icing sugar with 2 tablespoons of water and half a teaspoon of rosewater, and stir in the juice of a few crushed raspberries. Drizzle over the cake, and scatter with dried rose petals and a handful of raspberries, and a dusting of icing sugar.
cocktail
The perfect tipple to serve with a homemade afternoon tea? A springtime-inspired G&T, of course!
the oro v G&t
Pack a highball class with lots of ice and a wedge of lemon.
Pour over 50ml Oro V gin - a smooth, lavender-infused Scottish dry gin that we love.
Top with 50ml soda water and 50ml elderflower tonic.