For the ultimate Boozy Afternoon Tea experience, we have crafted four recipes
Scones, sticky toffee muffins, a cream to accompany and an Iced Gin Tea cocktail, to wash it all down
450g gluten free self-raising flour
3 x level tsp baking powder
60g caster sugar
100g butter, softened, cut into pieces
2 x free-range eggs
A little milk
Preheat the oven to 220C/200C Fan/Gas 7.
Lightly grease two baking trays
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml.
Stir the egg and milk into the flour and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using.
Roll out to a rectangle about 2cm/¾in thick. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible and serve with jam and clotted cream.
Sticky Toffee Muffins
175ml boiling water
1 x tsp vanilla extract
175g self-raising flour,
1 x tsp bicarbonate of soda
2 x eggs
40g demerara sugar
100g caster sugar
2 x tsp baking powder
2 x tbsp black treacle
Chop the dates quite small, put them in a bowl, then pour over 175ml boiling water.
Leave for about 30 mins until cool and well-soaked, blitz into a paste. Stir in the vanilla extract and then add bicarbonate of soda and whisk quickly until the date purée turns fizzy and airy.
Heat oven to 180C/fan 160C/gas 4.
While the dates are soaking, make the puddings. Mix 175g gluten free self-raising flour and the baking powder together and beat the eggs in a separate bowl.
Beat the softened butter and caster sugar, demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour and baking powder mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
Spoon it evenly between the muffin cases and bake for 15-20 mins, until risen and firm. Leave to cool. Then pipe on the House of Botanicals cream cheese butter and garish with toffee bits and toffee sauce if you wish.
House of Botanicals Cream Cheese Butter Cream
150g butter - soft at room temperature
150g icing sugar
250g cream cheese
¼ tsp vanilla extract
4-5 x tbsp of House of Botanicals Caffe Margaux
Cut the butter into cubes and beat until soft - either by hand or using a mixer on a slow speed.
Sift the icing sugar and beat it into the butter until fully combined and smooth.
Add the cream cheese and vanilla extract and beat until thoroughly combined and smooth.
Then beat in a little House of Botanicals Caffe Margaux (no more than a spoon at a time).
It should be firm, but soft enough to pipe. Your buttercream is now ready to use
House of Botanicals Cranberry & Raspberry Iced Gin Tea
Brew 10 cranberry and raspberry teabags with 1 litre of boiling water, leave in the fridge to chill.
Fill a jug with ice, add 50ml maple syrup, 50ml lemon juice, six dashes of The House of Botanicals Elmegirab’s teapot bitters, top up with the chilled tea, add 150ml the The House of Botanicals Raspberry Old Tom Gin into jug and stir well.
Add fresh raspberry, sliced lemon to garnish and enjoy!