Birthday Tea

Adapted from the Violet Bakery Cookbook by Claire Ptak.

“Enraptured, and enraptured, in broad daylight, dreaming…”- Marina Tsvetaeva, from ‘Selected Poems’. I apologise for my absence on this space. Something I, often say. And deeply feel. The fact is, another project has been consuming my all. Devouring. A word I’m all-too intimately familiar with. I

“I swim in the sky; I float; my body is full of flowers, flowers with fingers giving me acute, acute caresses, sparks, jewels, quivers of joy, dizziness, such dizziness.” - Anais Nin Well, it looks like butter and brioche is a finalist in the ‘ Best Baking and Sweets ’ category&nbsp

A grown up twist on an old classic from your child hood, these splits still taste delicious. From BBC Good Food.

Lighter-than-air caramel coated profiteroles make a delicious spring pudding

Shortbread 6 ozs (175g/1 1/4 cups) flour 4 ozs (110g/1 stick) butter 2 ozs (50g/1/4 cup) castor sugar 1/2 lb (225g) strawberries 8 fl ozs (250ml/1 cup) Chantilly cream - whipped sweetened cream 1 teaspoon icing sugar 1/4 teaspoon pure vanilla extract Garnish 6 - 8 whole strawberries and fresh mint leaves Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.

All the latest recipe ideas for both new and experienced cooks with food and drink inspiration for every meal and occasion, from House & Garden.

Take the classic strawberry, clotted cream and meringue combo and serve it on easy-to-make scones- irresistible

These tempting pockets of delight will make you feel like Blair Waldorf. XOXO

Ingredients: 3 lemons 225ml (8fl oz) elderflower syrup (see recipe) 750ml (1 1/4 pints) water ice elderflower heads Juice the lemons. Add the syrup and water. Mix and taste. Add ice and elderflowers to garnish. Elderflower Syrup Makes 400ml (14fl oz) 225g (8oz) sugar 300ml (10fl oz) water 20 elderflower heads

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the…

This fruity cake is impressive but easy to make - perfect for birthdays or for dessert

Dip these scented biscuits into gooey chocolate and Chantilly cream