Afternoon Tea Recipes

CHEWY CHOCOLATE CHIP COOKIES Ingredient:
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips
  • 1 cup finely chopped walnuts

Chewy Chocolate Chip Cookies

Desserts , Afternoon tea , Dessert , Treat

Author: Taste Of Home

Everyone Who Has Tried These Cookies Says They're The Best They've Ever Eaten. I'm Sure The Addition Of Pudding Mix Makes All The Difference.

Time: 25m

Yield: 9-1/2 dozen.

Number Of Ingredients: 10

Steps:
  • In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts:

Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.


BEST EVER CHOCOLATE BROWNIES RECIPE Ingredient:
  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Best Ever Chocolate Brownies Recipe

Afternoon tea , Dessert , Treat

Author: Orlando Murrin

A Foolproof Brownie Recipe For A Squidgy Chocolate Bake. Watch Our Recipe Video To Help You Get A Perfect Traybake Every Time.

Time: 1h

Yield: Cuts into 16 squares or 32 triangles

Number Of Ingredients: 8

Steps:
  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts:

Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium


FRUIT, OAT & SEED BARS Ingredient:
  • 140g light muscovado sugar
  • 3 tbsp golden syrup
  • 140g butter
  • 250g rolled oats
  • 85g raisin or sultanas
  • 85g walnut pieces (or use your favourite nuts, roughly chopped)
  • 50g sesame or mixed seeds
  • 25g dried cranberry
  • 50g ready-to-eat apricot , finely chopped

Fruit, Oat & Seed Bars

Afternoon tea , Treat , Snack

Author: Jane Hornby

A Tasty Twist On Flapjacks With A Luscious Layer Of Apricots Inside

Time: 45m

Yield: Makes 16

Number Of Ingredients: 9

Steps:
  • Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
  • Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.
Nutrition Facts:

Calories 244 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.18 milligram of sodium


EASY BROWNIES Ingredient:
  • 375g good quality dark chocolate
  • 375g butter, cut into pieces
  • 500g caster sugar
  • 6 medium eggs
  • 225g plain flour
  • 140g good quality dark chocolate
  • 50g butter, cut into pieces
  • icing sugar for dusting

Easy Brownies

Afternoon tea , Dessert , Treat , Snack , Buffet , Dinner , Lunch

Author: Saffron Dent

A Gooey And Delicious Treat, These Brownies Are So Easy To Make. Try The Rich Chocolate Topping For An Even More Decadent Bake

Time: 1h15m

Yield: Makes 24

Number Of Ingredients: 8

Steps:
  • Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
  • Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
  • If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.
Nutrition Facts:

Calories 383 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium


CREAM CHEESE FROSTING Ingredient:
  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

Food & Cooking , Dessert & Treats Recipes , Dessert , Afternoon tea , Dessert , Treat

Author: Food Network Kitchen

Time: 15m

Number Of Ingredients: 4

Steps:
  • In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Nutrition Facts:


ULTIMATE CHOCOLATE CAKE Ingredient:
  • 200g dark chocolate (about 60% cocoa solids), chopped
  • 200g butter, cubed
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk
  • 50g grated chocolate or 100g curls, to decorate
  • 200g dark chocolate (about 60% cocoa solids), chopped
  • 300ml double cream
  • 2 tbsp golden caster sugar
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Ultimate Chocolate Cake

Afternoon tea , Treat

Author: Angela Nilsen

Indulge Yourself With This Ultimate Chocolate Cake Recipe That Is Beautifully Moist, Rich And Fudgy. Perfect For A Celebration Or An Afternoon Tea

Time: 2h10m

Yield: Cuts into 14 slices

Number Of Ingredients: 16

Steps:
  • Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
  • Put 200g chopped dark chocolate in a medium pan with 200g butter.
  • Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
  • Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
  • Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
  • Beat 3 medium eggs with 75ml buttermilk.
  • Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
  • Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
  • Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
  • To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
  • Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
  • Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
  • Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts:

Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium


KEY LIME PIE Ingredient:
  • 4 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup Key lime juice (see note)
  • 1/2 teaspoon cream of tartar
  • 1 9-inch graham cracker crust
  • Whipped cream

Key Lime Pie

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Afternoon tea , Dessert , Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Pie & Tarts Recipes , Gourmet , Milk/Cream , Egg , Dinner , weekday , Spring , easy , Citrus , Chill , Lime , Mixer , pies and tarts

Author: The New York Times

This Recipe Came To The Times In A 1991 Magazine Article By Film Critic David Edelstein About Florida Culinary Specialties Like Conch Chowder, Alligator, Stone Crabs And Key Lime Pie. Key Limes Are Small, Yellowish, Seedy And Wildly More Tart Than Their Ordinary Persian Counterparts. Unfortunately, Key Limes Grow Slowly, So Many Florida Farmers Replaced Their Key Lime Trees With Persian Ones. You Can Buy Bottled Key Lime Juice At Most Supermarkets, But You Can Also Make This Easy Pie With Regular Limes, Although It Won't Be Quite As Delightfully Tart.

Time: 3h30m

Yield: One 9-inch pie

Number Of Ingredients: 6

Steps:
  • Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
  • Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.
Nutrition Facts:


PEACH GALETTE WITH BROWN SUGAR CRUST Ingredient:
  • 50g salted butter , softened
  • 50g light brown soft sugar
  • 1 medium egg
  • 100g ground almonds
  • 5-6 peaches or nectarines
  • ½ lemon , juiced
  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste or extract
  • 3 tbsp icing sugar
  • 2 tbsp peach jam
  • thick double cream or vanilla ice cream, to serve
  • 250g plain flour , plus more to dust
  • 200g cold butter , diced
  • 65g light brown soft sugar
  • 2 eggs , 1 yolk only (freeze the white for another recipe), 1 whole egg beaten to glaze
  • 2 tbsp demerara sugar , for sprinkling

Peach Galette With Brown Sugar Crust

Afternoon tea , Dessert

Author: Anna Glover

Serve Our Showstopper Dessert At A Summer Get-together. Roasted Peaches Are Piled Into Buttery Pastry, With A Lovely Crunch From Demerara Sugar

Time: 1h5m

Number Of Ingredients: 16

Steps:
  • To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
  • For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
  • Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
  • Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
  • Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
  • Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.
Nutrition Facts:

Calories 582 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium


TRIPLE CHOCOLATE COOKIES Ingredient:
  • 1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
  • ½ cup butter or margarine
  • 1 large egg
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup coarsely chopped white chocolate
  • ½ cup chopped pecans

Triple Chocolate Cookies

Dessert , Afternoon tea , Treat , Trusted Brands: Recipes and Tips , Duncan Hines® Canada

Author: Duncan Hines(r) Canada

Pecans Provide A Nice Contrast To The White, Milk And Semi-sweet Chocolate Bursting From These Magnificent Triple Chocolate Cookies - Made With Duncan Hines Swiss Chocolate Cake Mix.

Time: 30m

Yield: 24

Number Of Ingredients: 7

Steps:
  • Preheat oven to 375 degrees F.
  • Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in all chips and pecans. Drop by rounded tablespoonfuls on ungreased baking sheets.
  • Bake at 375 degrees F for 9 to 11 minutes. Cool 1 minute on baking sheet. Remove to cooling racks.
Nutrition Facts:

Calories 192.6 calories, Carbohydrate 23.3 g, Cholesterol 19.9 mg, Fat 11.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5.4 g, Sodium 204.3 mg, Sugar 16 g


EASY MILLIONAIRE'S SHORTBREAD Ingredient:
  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened
  • 100g butter or margarine
  • 100g light muscovado sugar
  • 397g can condensed milk
  • 200g plain or milk chocolate, broken into pieces

Easy Millionaire's Shortbread

Afternoon tea , Dessert , Treat

Author: Member Recipe By Fetchgirl

Combine The Crunch Of A Shortbread Base With A Gooey Caramel Middle And Chocolate Topping, And You Have Millionaire's Shortbread - The Ultimate Sweet Treat

Time: 1h

Yield: Makes up to 24 squares

Number Of Ingredients: 7

Steps:
  • Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
  • To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  • Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
  • To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
  • Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
  • For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts:

Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium


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