Traditional English Teas
English Afternoon Tea
Join us in the lounge in the winter time or on the deck during summer for a traditional English afternoon tea.
Enjoy a selection of teas by Twinings of London or freshly pressed coffee. In summer time, relax by the pool with a glass of traditional lemonade.
For that special occasion, why not hold a tea party with a selection of savouries, sandwiches, scones, baked goods, tea breads and dessert cakes.
Recipes For Traditional Cakes from English Counties
Bury Simnel Cake
A Lancashire recipe, traditionally made for Mothering Sunday, resembling a rich curranty bread rather than the more usual marzipan-decorated fruit cake.
3 oz butter, softened 1 lb currants
3 oz lard 4 oz candied peel
1lb self-raising flour 4oz ground almonds
1 teaspoon cinnamon 2 large eggs
1 teaspoon nutmeg A little milk
10 oz sugar
Set oven to 350 degrees F. In a bowl, rub the fat into the flour until the mixture resembles fine breadcrumbs. Then stir in the spices, sugar, fruit, peel and ground almonds and combine well. Break the eggs into a bowl, combine very lightly with a fork – do not beat – then stir into the mixture, adding a little milk if necessary, to produce a very stiff dough. Grease a baking sheet and dust with flour. On a lightly floured surface, form the dough into a round and place on the baking sheet. Brush the top with milk to glaze. Bake for about 50-60 minutes, or until a skewer inserted into the cake comes out clean. Cool on a wire rack. As Bury Simnel Cake is not confined to a tin the dough must be stiff enough to hold its shape during cooking, but be prepared for it to spread a little.