High Tea in style

A High Tea class here yesterday saw lots of finger foods prepared – jelly cakes, sausage rolls, mini quiches, tiny blueberry muffins, butterfly cakes, Neenish tarts, rum and raisin tarts topped with raspberry, scones and jam and cream, cream puffs, pastry ‘straws’ and (my favourite) tasty little sandwiches and asparagus rolls.

There were pots of tea and pretty cups and saucers of course.

Adding to the high tea fare, though admittedly not traditional, an old-fashioned ‘spider’. This was made from freshly prepared blackcurrant syrup, topped with soda water and a scoop of homemade blackcurrant ice cream.

Lots of fun, delightful people who came along, no more enjoyable way for Robert and I to spend a beautiful spring day.

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