FABULOUS CREAM TEA WITH THE GIRLS

HANDMADE CHOCOLATE & ORANGE CREAM ECLAIR'S

INDIVIDUAL MISSISSIPPI MUD PIE CHOCOLATE TARTS

VICTORIA SPONGE EACH LAYER WITH BUTTER CREAM, THICK WHIPPED CREAM & STRAWBERRY JAM

WILD ALASKAN SMOKED SALMON WITH CUCUMBER

LOCAL BAKED HAM WITH DIJON MUSTARD

TRADITIONAL CUCUMBER

PLAIN SCONES READY FOR LASHINGS OF CORNISH CLOTTED CREAM & STRAWBERRY JAM, WHICH GOES FIRST?

ALL TO DO NOW IS TO ENJOY WITH MY GREAT FRIENDS

ECLAIR'S
90g butter
60ml milk
65ml water
150g plain flour
1/2 tsp salt
1 tsp sugar
4 med eggs
whipped cream
melted chocolate
some icing sugar

Basic wet and dry method, melt the butter in the milk & water, bring to the boil, take off heat and beat in the flour, salt & sugar with a wooden spoon, beat well till you have a smooth dough.  One at a time beat in the eggs fast, don't over beat. 

Place the choux pastry into a piping bag and on a greased tray pipe out a thick line approx 6" long.  Bake 30 minutes at 200 degrees.  Cool on a wire rack and when cooled stuff with cream and top with chocolate or icing.

MISSISSIPPI MUD PIE CHOCOLATE CAKE
PASTRY
8 oz plain flour
140g butter
2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
Rub the butter into the cocoa and plain flour, add the sugar and water and bring to a dough gently, chill for 30 minutes, then roll out and line a greased tin or muffin tins.
Blind bake for 15 minutes at 180 degrees, then with out the baking beans for another 10 minutes.  Turn oven down to 150 degrees.
FILLING
8oz soft brown sugar
175g butter
150 g chocolate melted
300ml single cream
4 eggs beaten
4 tbsp cocoa powder
Cream the butter and sugar together, add the beaten eggs, one at a time, add the cocoa powder, add the cream and then the melted chocolate, pour into your pastry cases and bake for 30 minutes approx, there should be just a hint of movement still, adjust the cooking time if you are making individual tarts.

VICTORIA SPONGE
4 eggs
8oz stork
8oz self raising flour
8oz caster sugar
1 tbsp vanilla extract
Strawberry jam
Thick whipped cream
Icing sugar and butter creamed

Cream the butter and sugar together until light and pale, add the vanilla and then one egg at a time, then fold in the flour gently to incorporate air, line and grease your sponge tins and bake for approx 30 minutes at 180 degrees.  Cool and cut in half and fill each layer with butter icing then cream and top with jam, repeat on all layers.