Last month I was invited to attend an afternoon tea cookery class at the Cookery School, Little Portland Street in Central London for a three-hour cookery class learning how to bake an afternoon tea. The session ended with us eating what we had baked along with a glass of fizz.
During the cookery class we learnt to make:
- Bread for cucumber sandwiches
- Mini rolls for egg mayo
- sweet plain scone
- savoury cheese and herb scone
- strawberry jam
- lemon curd
- pastry tarts
- sponge cake with chocolate ganache
To begin with we made little sweet bread rolls for the eggs mayo rolls.
The scones were to be served with homemade strawberry jam and the little pastry tarts were filled with homemade lemon curd. I have made both before and jam and curds aren’t difficult to make, you just need to pay attention especially with the lemon curd as it can easily burn if left unattended. The smells from both the jam and curd filled the cookery room.
Once the bread rolls had been left to prove they were brushed with egg and baked until golden brown. Due to their size, they cooked very quickly and they certainly shouldn’t be left unattended.
Next, it was on to making the scones. We made two varieties; a sweet plain scone and a cheese and herb savoury scones.
Once the cake had been allowed to cool it was time to sandwich the two cakes together with whipped double cream. The cake was then topped with chocolate ganache; a mixture of dark chocolate and heated double cream. The cake was so light and fluffy and the ganache complimented the light sponge perfectly.
All that was left was to sit down and enjoy our baking along with a cup of tea and a glass of fizz!
The afternoon tea cookery class was provided by Cookery School at Little Portland Street in London for purposes of this review. It was a great experience and I really learnt so much.
You can read more about the other classes the Cookery School offer and make bookings here.
Are you a fan of afternoon tea? Have you ever made your own at home?