Morning Tea


There’s an entire section in this book dedicated to little sweet treats to serve with your morning tea. Since I spent the majority of this weekend laying in bed sipping hot tea, it seemed like a perfect opportunity to try them out. Given that I can’t resist anything sweet and cream/pudding filled, these are the two I decided to give a go.

Cream Puffs


3 oz butter

1 c water

5 oz all purpose flour

1 tbsp sugar

1/2 tsp vanilla extract

4 eggs

whipped cream (for filling)

powdered sugar (optional)

melted chocolate (optional)


Boil water and butter, add flour, and beat until mixture leaves sides of saucepan. Remove from heat, add sugar and vanilla. Add eggs one at a time, and beat well after each. Please spoonfuls onto greased baking tray, and bake at 400 degrees for 30 minutes.

Once cooled, split puffs in half and fill with fresh cream. Dust with powdered sugar, or drizzle with melted chocolate to serve.

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Neenish Tarts




4 oz butter

4 oz superfine sugar

1 egg

8 oz all purpose flour

1 tsp baking powder

pinch salt


2 1/4 oz butter

8 tbsp powdered sugar

4 tbsp sweetened condensed milk

2 tsp lemon juice

2 tsp cocoa


For pastry: cream butter and sugar, add egg, and beat well. Sift dry ingredients and mix with creamed mixture. Knead, then roll out and cut into rounds. Please into greased patty tins, prick pastry with a fork, and bake at 350 degrees for 10 minutes.

For filling: Combine softened butter, powdered sugar, condensed milk, and lemon juice. Divide mixture in half, and add cocoa powder to one half. Mix, making sure each mixture is ┬áthe same consistency (tip: add more powdered sugar to ‘white’ mixture).

Place spoonful of each side by side in baked pastries. Place in fridge to set.

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