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< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Giant Teacake

Two ways to create the most gigantic teacake you’ve ever seen. The Real Giant Teacake looks authentic but is trickier to make, so we’ve added a cheat’s version too.

The Real Giant Teacake
50g butter
100g digestive biscuits
Jam (optional)
200g dark (Bournville) chocolate, melted
1 jar of ‘Fluff’ (marshmallow)
Bombe mould and lid
Butter for greasing

To make the crust, melt the butter in a basin. Put the biscuits into a plastic bag and crush them into crumbs with a rolling pin. Mix into the butter. Put the crust in lid of bombe lined with a round of greaseproof paper so it will turn out easily.
Grease the mould. Using a spoon, spread the melted chocolate half way up the inside of the mould. Put in fridge and leave to set for about 5 mins. Slide a sharp knife around the edges and turn out. Fill the shell with ‘Fluff’ and top with a thin layer of jam (if using).
Place the biscuit base on top of the fluff and chocolate dome. Turn the right way up and leave in the fridge to set.

Essence of Teacake
A cheat’s version of the Giant Teacake that’s simple to make.
100g butter
200g digestive biscuits
Jam (optional)
2 large packets of marshmallows
200g dark chocolate
Loose-based 20cm tin or Flexipan

Melt the butter in a basin. Put the biscuits into a plastic bag and crush them into crumbs with a rolling pin. Mix into the butter and spread over the bottom of the tin. Leave to set in the refrigerator for about 30 mins. When the base is hard, spread a layer of jam over it (if using). Pull the marshmallows in half so they stick together nicely and cram them into the tin, pressing down quite hard. Invert the teacake on to a plate. Melt the chocolate and spread over and around the sides of the marshmallow. Leave to set. Serve.