What better treat in the British summer time than an Aga-made cream tea? Jams, scones and clotted cream can be whipped up in no time at all.
The Jam:
Squishy strawberries, rhubarb from the garden & a squeeze of orange for the pectin make the perfect solution for a quick jam. To preserve, make sure your jars are properly sterilised & filled to the top. Use wax paper to avoid a skin. Or, if like me you know it won’t hang around for long, throw it in whatever you can find!
250g fruit - I used strawberries & rhubarb
250g caster sugar
Juice 1/2 orange
Combine in a flat based pan & lightly mash to break down a little. Bring to the boil & bubble for 15 minutes before checking for set (Keep a chilled plate in the fridge. Streak a spoon full of jam across the plate & run your finger through. If the jam wrinkles a little, it’s ready). Give it another 5 minutes if it’s still too runny. Pour into jars & enjoy the next day or for months to come.
The Clotted Cream:
Leave double cream in a pan on the back of the Aga overnight- right by the simmering plate. Scoop and chill.
Yes, it’s that easy! And it tastes all the better for being so darned clever.
Leave double cream in a pan on the back of the Aga overnight- right by the simmering plate. Scoop and chill.
Yes, it’s that easy! And it tastes all the better for being so darned clever.
The Scones:
Probably the first recipe my Mum ever taught me. And maybe yours too? A store cupboard staple whipped up in less than the time it takes to drink a cup of tea. A marker of many happy times with friends, of cream teas & hen parties & picnics. Memory making morsels.
For perfect scones in the Electrickit:
(Makes 10)
225g Self Raising Flour
1/2 tap salt
1 tsp baking powder
2tbsp caster sugar
50g butter
150ml milk
Milk (or egg) to glaze
Instructions:
-Gently rub cold cubes of butter into sifted flour, salt and sugar using only your finger tips.
-Add milk & mix with a knife.
-Bring together into a soft, not quite sticky dough.
-Roll on a very lightly floured surface using as little extra flour as possible to a thickness of 3cm.
-Cut into 5cm rounds and place on bake-o-glide on a tray which fits the runners.
-Brush with milk or beaten egg.
-Cook in the RO at 240 on the middle runners.
-For Electrickit or eControl place the cold shelf or a large tray on the runner below to shield the heat.
-Bake for 10 minutes until risen and golden.
-Add your jam and cream (in whichever order you prefer- we know how passionate that particular debate gets!) Put your feet up and enjoy!
