Afternoon Tea from my Victorian Cottage – Hello and welcome to my Victorian Cottage in the heart of the beautiful Lincolnshire Wolds
Hello from the Lincolnshire Wolds
Hello, and hello to a new week……January seemed to go on forever, but finally we are into February, and the days are getting longer with each passing day.
Today I would like to invite you all to Afternoon Tea from my Victorian Cottage, where I now live, cook, bake and share my life with two cats and a husband!
As regular readers will know, we moved house two months ago, from our Old Schoolhouse in North Wales, to an old Victorian Cottage in the Lincolnshire Wolds.
Many readers have asked me why we moved – after all, the Old School was a fabulous house, and home, and we’d just had a Shepherd’s Hut built and added to the back paddock, for B and B.
Well, it wasn’t an easy decision, and one we didn’t take lightly. But, we found the size (and age) of the building, or should I say buildings, hard to maintain.
The acre of garden was utter bliss for space, but it took so much time to mow the grass, keep the weeds down and just generally keep it all looking tip-top.
We loved the area, but the weather was a little challenging! It DOES rain a lot on North Wales, it has to be said. Then, there were some quite personal reasons, mainly the distance from family.
So, with heavy hearts, we decided to sell and move over to the East Coast of England, to be closer to family and all of that East Coast sunny weather!
Why the Lincolnshire Wolds? Well, we’d been there a few times on holiday, and I’ve always thought of the region as a hidden gem.
Plus, we have some friends who live in there too, which is always nice, including my very good blogging friend Dashing Dom from Belleau Kitchen.
And, apart from all of the reasons above, it’s just the most glorious part of England, as well as being a designated area of outstanding natural beauty.
For those readers who live aboard, or whom have never visited the area, the landscape is of gentle, rolling hills, with sparkling chalk streams, a myriad of country paths through hidden valleys, and the most amazing BIG SKY everywhere you look.
Throw into that bucolic mix, sleepy stone villages nestling in hills and vales, ancient market towns with cobbled streets, and the wild rugged coastline within driving (and walking) distance of the Wolds, and you have a wonderful place to live.
So, today I would like to invite you all to Afternoon Tea from my Victorian Cottage, in the Lincolnshire Wolds.
I’ve shared some Afternoon Tea recipes below, as well as a quick snapshot of our lovely new home, an old Victorian cottage, that was built in 1870.
We’ve only been here for just over two months, and we still have a lot to do……unpacking, painting, gardening, and the usual dilemma of where to put everything!
But, we are already SO happy and settled here, albeit we miss some of our close friends in North Wales, but they are visiting us soon.
Our village has a small shop with post office, a pub, a Chinese takeaway, a cafe, a surgery, a primary school and church.
I hope you have enjoyed reading about why we moved, and please DO follow some of the links I’ve added about the Lincolnshire Wolds.
I’ll leave you with a small gallery of photos of our new home, as well as some recent photos of an afternoon tea I hosted for Viking TV. I’ll share the time and link when my afternoon tea programme when I have the schedule.
Bye for now, and see you soon with some new recipes, Karen
Photo Gallery of our Victorian Cottage
Afternoon Tea Recipes
- Yorkshire Tea Fruit Loaf for Afternoon Tea
- Queen Victoria, The Women’s Institute, A Famous English Sponge Cake and Afternoon Tea
- Create the Perfect Cream Tea
- Small Batch Cream Tea Scones
- Traditional “Bara Brith” Tea Loaf
- The Jubilee Baking starts here! Victoria Scones for a Jubilee Tea
- Salon de Thé and Classic French Madeleines
- Old-Fashioned Coconut Macaroons
- Old-Fashioned Almond Rice Cakes
- Old-Fashioned Milk Chocolate Cake
- Manor House Cake
- VE Day Condensed Milk Cake
- Drop Scones (Scotch Pancakes)
- Melting Moments (Biscuits/Cookies)
- Rock Cakes (Rock Buns)
- Classic Madeira Cake
- Coffee Walnut Cake
- Coffee Walnut Cake
Featured Afternoon Tea Recipe
My recipe today for The Queen’s Chocolate Biscuit Cake is a variation on one I have been making for years, without realising that it was Her Majesty the Queen’s favourite cake. It was a favourite for birthday parties and the cake tin, with my daughter taking a small square to school in her lunch box sometimes.
Apparently, Her Majesty is so fond of this recipe for The Queen’s Chocolate Biscuit Cake, that she has it daily in the afternoon with a cuppa, and will enjoy a slice every day until it is all gone. I love this idea that The Queen is a bit of a chocoholic, and enjoys a simple no-bake cake above other more complex cakes.
- 225g Rich Tea biscuits
- 115g softened unsalted butter
- 115g golden caster sugar
- 115g dark chocolate, 53% minimum cocoa solids, chopped
- 2 tablespoon warm water
- 125g dark chocolate, 53% minimum cocoa solids, chopped
- 125g whipping cream
1. Butter and line a 15cm (6") loose bottom cake tin and set to one side.
2. Break the Rich Tea biscuits into small pieces, about 1 to 2 cm in size. Do not break them up too small, they should NOT be crumbs, but small pieces.
3. Cream the butter and sugar together until light and fluffy.
4. Melt the chocolate in the microwave, or in a pan set over boiling water.
5. Once the chocolate has melted, pour it over the butter and sugar mixture, and mix thoroughly.
6. Add the water the chocolate mixture, and the the broken biscuits, Mix them well, so all of the biscuits are covered and coated in the chocolate mixture.
7. Spoon the mixture into the prepared cake tin, and press down gently to create an even texture and surface. Place the cake into the fridge and allow it to chill for 30 minutes.
8. Meanwhile, make the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer.
9. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache.
10. Remove the cake from the fridge and turn it out, placing it in a wire rack with a tray underneath.
11. Spoon the ganache over the cake, making sure it is all coated, including the sides of the cake. Allow to set and cool, before placing it on a serving platter.
12. Serve cut into slices.
For a deeper cake, use a 15cm (6") cake tin, or for a shallow cake, use a 20cm (8") cake tin as I have done.
Make sure the cake is kept somewhere cool to avoid the chocolate melting.
Decorate with chocolate scrolls, curls or with grated chocolate and cocoa nibs.
If you can't get Rich Tea biscuits then use any other plain biscuit, but NOT digestive biscuits. (Graham crackers)
LU Petit Beurre and Marie biscuits are a good substitute, as well as Rich Tea finger biscuits.
Nutrition InformationYield 12 slices Serving Size 1
Amount Per Serving Calories 338Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 34mgSodium 97mgCarbohydrates 37gFiber 2gSugar 24gProtein 3g