Speculation is rife that Kate is preggers. While whispers will continue until the day she announces she’s expecting – even if it is closer to the Queen’s platinum jubilee. As this video shows, the couple are natural parents.
But it is only a year since they were married, so perhaps everyone should give them some space and invest their energies on entering our pinterest competition to celebrate their first wedding anniversary. Start a new board, and pin something old, something new, something borrowed, something blue and a traditional paper wedding gift to it and the best one will win afternoon tea for two.
Did you know that 120 million cups of tea are drunk every day in Britain? Or that the ‘tea break’ has been central to the nation’s working life for 200 years? We even have a Tea Council, charged with protecting and promoting all things cha. By continuing our campaign to get NYC (and the rest of the US) taking afternoon tea, we’re hoping to import a small part of this milky, caffeinated love over the Atlantic. Following cake and scone recipes, and not one but two tea guides, here’s the lowdown on how to brew the perfect cup.
Select a tea of your liking. Swirl boiling water in the teapot and then empty it out. This will warm the pot so proper brewing can take place. If you are using loose tea you can add one teaspoonful of tea for each person person one for the pot. Bring fresh water to a rolling boil and pour it directly into the teapot.
The teapot must now be left so that the tea can “steep”. About five minutes is a good amount of time for the host water to extract the full flavour of the tea. Small-leaved teas, like a green tea, will take less time.
Give the teapot a stir and then get ready to serve. If you are using loose tea you will need to place a strainer between the spout and the cup.
It is customary to pour milk into the teacup first. This tradition, which dates back to the era when delicate China cups were used, was observed by those who wished to avoid cracking the cups by pouring hot tea into them. If you were very righ, the tea was poured in first, to show that could afford to replace your broken teacups. Nowadays, we tend to put the milk in last to control the color of the tea.
When using a tea bag in a cup, it is best if you warm the cup first with boiling water. If you are making a pot of tea with tea bags, then the rule is one tea bag per every two or three cups.
And remember, we sell a selection of the finest China, imported from the UK, in-store, as well as tea – of course! You can find us at 110 Greenwich Avenue or take a look online. The text below is from our Tea & Sympathy cookbook, which you can also purchase in-store. If you have questions, please email us at firstname.lastname@example.org, or call 212-989-9735.
As the name suggests, tea is what we’re all about. There is no underestimating how central this brewed beverage is to the British way of life. 120,000,000 cups are drunk in the UK every day, while “Fancy a cuppa?” and “I’ll put the kettle on” must be two of the nation’s most spoken phrases.
Continuing our campaign to get you lovely yanks taking Afternoon Tea, here’s the first instalment of our Tea Guide. Originally published in our cookbook ‘Tea & Sympathy: The Life of an English Teashop in New York‘, it gives the lowdown on all the major brews.
Along with last week’s guide to making the perfect cuppa, and our recipes for finger sandwiches, scones and Victoria sponge, you have no excuse not to start taking British Afternoon Tea! So wherever you are, make sure you have a kettle and (at the very least) a couple of scones to hand come 4pm!
And if you don’t feel like making it all at home, have it in our restaurant – or we’ll deliver to your door! Give us a call on 212-989-9735 if you’d like to order, or if you have any questions at all.
Continuing our campaign for 2012 to get New York City taking afternoon tea, today we’re sharing the recipe for our most popular cake. Victoria sponge is named after Queen Victoria, is a great afternoon caked, as it is easy to make and nice and light to eat. A perfect late-in-the-day break from your busy schedule.
Preparation Time: 35-40 minutes
1 cup (2 sticks) unsalted butter
1 cup sugar
A few drops of pure vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
- Preheat the oven to 350F
- With an electric mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time , along with the vanilla.
- With a spatula, fold in the flour and baking powder and mix until smooth.
- Divide the batter between 2 buttered and floured 8-inch cake tins and smooth the surface by tapping gently on the side of the tins.
- Bake for 20-25 minutes.
- As with all cakes, the best way to make sure the cake is done is by inserting a thin knife or skewer into the center of the cake: if it comes out clean, then the cake is done. Turn out onto wire rack to cool.
Butter Cream Icing
1/2 cup (1 stick) of butter
1/4 teaspoon vanilla extract
2 cups of confectioners’s sugar
1-2 tablespoons milk
- In an electric mixer beat the butter until light and creamy, then add the vanilla.
- Gradually beat in the confectioners’ sugar.
- Add just enough milk to make the mixture soft and spreadable.
Confectioners’ sugar for dusting
- Once the cake has cooled, spread one half of the cake evenly with the butter cream. Spread the other half with raspberry jam.
- Put the two halves together, with the cream facing the jam, and place on a cake plate. Dust lightly with confectioners’ sugar.