Monthly Archives: September 2014
As much as I’m a cappuccino and cake kind of girl, I do love a good tea party – especially if it’s done properly. I know in the States, an afternoon tea party is considered to be a quintessentially British pastime. I’m sorry to be the bearer of bad news guys, but most of us here in the ‘old country’ don’t even own a piece of fine bone China, never mind drink from it every day. And I really cannot remember the last time I used a saucer. On the rare occasions I do drink tea, it’s usually from a cardboard cup – just like my cappuccino!
But I do know a typically British afternoon tea party can be a fabulous occasional treat. We don’t have them every day or every week, but they are very popular for birthdays, bridal showers, little girls dressing-up tea parties, and just generally when you feel like being a little bit girly and going overboard with the hats, gloves, tea dresses and pearls. Told you it’s not an every day thing!
Tea parties can vary in terms of theme, style and food served, and there’ll be more about that in later posts. Although they are usually considered to be quite formal occasions, they don’t always have to be. They’re just great fun and a chance to have a cup of tea and a natter with a huge slice of cake. However formal or not, there are certain rules (for want of a better word) which need to be taken into account for a smooth running party.
So here’s the low-down on tea party etiquette.
TEA PARTY ETIQUETTE
IF YOU’RE THE HOSTESS:
1. Depending on how formal you want to be, you may want to send out invitations. Make sure you send these out in plenty of time.
2. Greet your guests as they come in. I don’t really think a handshake and a ‘how do you do?’ is necessary as one book suggested. Hello and a smile work just fine!
2. Show guests to the table and invite them to sit down. Whether you give them assigned seating or allow them to chose their own seats is up to you.
3. As the hostess, it’s your job to serve each of the courses and pour the tea. Make sure the conversation is flowing and your guests are eating and drinking.
4. It’s fine to arrange for someone else to do the serving if you wish so that you can concentrate on just having a good time with your guests.
5. If you are not able to get outside help and you have a fairly large number of guests, you can nominate a couple of friends to help serve – especially if you know that they are happy to do so!
IF YOU’RE THE GUEST:
1. It’s always nice to bring a small gift for the hostess.
2. Take your place at the table and wait to be served.
3. Keep your purse or handbag on your lap or behind your chair but not on the table.
4. When the party’s over, always send a handwritten note of thanks to your host – preferably within a week.
1. Place napkins on your lap. If you need to leave the table, leave the napkin on your chair and not on the table.
2. No reaching across the table for anything. If you’d like something, ask someone to pass it to you.
3. It’s perfectly acceptable to eat with your fingers – no one eats sandwiches with a knife and fork – but anything that has the potential to be messy should be eaten with a fork.
4. Remember that thick cream is for scones – not for tea.
5. Take small bites of the sandwiches no matter how tiny they are. Don’t cram a whole one into your mouth. Now is not the time for party pieces!
6. When eating scones or muffins, break off a bite-size piece, then put a small amount of butter and/or jam on it. If clotted cream is being served, a small amount can be dabbed on after the jam.
7. Don’t dip the sugar tong or sugar spoon into your tea if you are taking sugar.
8. Stir the tea with your teaspoon and then place the teaspoon on the saucer behind the cup.
9. If your tea is too hot, simply leave it on the table to cool. Don’t blow on it to cool the tea down.
10. Slurping is not acceptable!
11. And neither is dunking biscuits.
12. Whatever our American friends might say, nobody here sticks their little/pinky finger out when drinking tea from a teacup. Who does that???
This is of course a rough guide and rules are open to interpretation. The most important rules which go without saying is that everyone should be happy, comfy, well-fed and having fun!
I absolutely love the combination of chocolate and banana together. I think it’s a match made in dessert heaven so when I stumbled across this recipe for chocolate and banana cake bars – which contained all three types of chocolate – I knew I had to share it with you.
Guess who’ll be baking away this weekend?
Makes: 16 cake bars
250g plain flour
130g butter, softened
100g soft brown sugar
3 ripe bananas
2 eggs, beaten
1tsp baking powder
1 tsp vanilla extract
1 tsp bicarbonate of soda
60g dark chocolate
30g white chocolate
30g milk chocolate
- Preheat oven to 160ºC.
- Butter and line 2 22cm x 24cm cake tins.
- In a large bowl cream together the butter and sugar.
- Mash bananas.
- Add to the butter mixture along with vanilla and eggs.
- Sieve flour, baking powder and bicarbonate of soda into the bowl.
- Combine well.
- Add all the chocolate and milk.
- Stir well.
- Spoon mixture into tins.
- Bake in the middle shelf of oven for about 20mins.
- Insert a skewer or knife into the middle of the cake. If it comes out clean it’s ready.
- Remove from oven and allow to cool slightly.
- Slice into rectangles while in the tin.
- Remove from tin and serve.
- Instead of making cake bars, this mixture can be used to make muffins. Just substitute cake tins for muffin tray lined with muffin cases.
- Chocolate can either be broken into chunks or shop bought chocolate chips can also be used.