Cream tea bites
Split 6 scones. Sandwich them
together with a 227g tub of
clotted cream and ½ a jar
of strawberry jam. Cut into
quarters and serve like triangular
sandwiches, pointy-side up (makes 24).
Mini choc ice balls
Use a melon baller to scoop
25 small balls of vanilla ice
cream from a 500g tub. Freeze
on a tray for 1 hr until solid. Melt
200g dark chocolate and spread
100g finely chopped pistachios
on a tray. Dip the balls in the
chocolate using a cocktail stick,
then roll in the nuts and freeze
for 30 mins or until serving (makes 25).
Buy 2 x 350g Madeira sponge
cakes. Trim, then cut into 20 x 3cm
cubes. Freeze until solid. Heat
200ml double cream, then remove
from heat and stir in 200g chopped
white chocolate until melted.
Cool a little. Spread 2 cups of
desiccated coconut on a tray.
Dip each frozen cake completely
into the chocolate, then roll in
the coconut to coat all sides (it
might help to hold each cake
on a skewer). Firm up on baking
parchment for at least 30 mins
before serving (makes 20).
Apple & marzipan tarts
Thinly roll out a 375g pack puff
pastry. Divide into squares
(roughly 20 x 5cm), then prick each
all over with a fork. Spread onto
baking sheets. Peel, core and slice
2 Bramley apples into 2cm pieces.
Place a small slice of marzipan
on each square (you’ll need about
200g), top with some apple and
bake at 200C/180C fan/gas 6 for
10 mins until crisp. Dust with icing
sugar to serve (makes 20).
Use a 4cm pastry cutter to cut out
20 circles from bought lemon tarts
(you’ll need 2 large tarts). Top each
with a raspberry and dust with