Category Archives: Recipes

Raspberry & custard layer cake


Raspberry & custard layer cake

Three light cakes enclose a crushed raspberry layer and another of custard, all covered with vanilla-flavoured cream. It is an ideal teatime cake for when raspberries are at their sweetest. Bake the cake layers the day before for the best flavour, then assemble the cake and eat fresh.

SERVES 10–12

115g/4oz unsalted butter
200g/7oz caster sugar
4 eggs, separated
45ml/3 tbsp milk
175g/6oz plain flour
25ml/1½ tbsp cornflour
7.5ml/1½ tsp baking powder
5ml/1 tsp vanilla sugar
fresh raspberries, to decorate
For the custard filling:
2 eggs
90g/3½ oz caster sugar
15ml/1 tbsp cornflour
350ml/12fl oz milk
For the topping:
475ml/16fl oz double cream or whipping cream
25g/1oz icing sugar
5ml/1 tsp vanilla sugar
For the raspberry filling:
375g/13oz raspberries sugar, to taste

1 Preheat the oven to 230°C/450°F/Gas 8. Lightly grease and flour three 23cm/9in shallow cake tins.

2 Cream the butter with the sugar in a large bowl until light and fluffy. Beat in the egg yolks, one at a time. Stir in the milk until blended.

3 In a separate bowl, sift together the flour, cornflour, baking powder and vanilla sugar. Beat the flour mixture into the egg mixture.

4 Put the egg whites into a clean, grease-free bowl and whisk until they form stiff peaks. Gently fold the egg whites into the cake mixture.

5 Divide the batter evenly among the tins and smooth to the edges. Bake for 12 minutes. Leave the cakes to cool for 10 minutes, then turn out to cool on a wire rack.

If you’d like to try some more delicious recipes from ‘The Perfect Afternoon Tea Recipe Book’ then you can buy your copy HERE + free UK delivery.





Custard tarts

Custard tarts

These luxurious little tarts are an indulgent treat. The silky texture of the custard combined with the rich vanilla-flavoured pastry is truly unsurpassable. The nutmeg-dusted delights are perfect served still warm with tea, but can be cooled and kept in the refrigerator for up to 2 days.


175g/6oz cups plain flour
pinch of salt
75g/3oz unsalted butter, at room temperature
75g/3oz sugar
3 egg yolks, at room temperature
a few drops vanilla extract
For the filling:
600ml/1 pint full-fat milk
6 egg yolks
75g/3oz caster sugar
freshly grated nutmeg

1 To make the pastry, sift the flour and salt into a bowl. Put the butter, sugar, egg yolks and vanilla extract in a food processor and process until the mixture resembles scrambled eggs. Add the flour and blend briefly.

2 Transfer the dough to a floured surface and knead gently until smooth. Form into a ball, flatten and wrap in clear film. Chill for at least 30 minutes. Bring back to room temperature before rolling out.

3 Roll out the pastry and use to line eight individual 10cm/4in loose-bottomed tartlet tins. Place on a baking sheet and chill for 30 minutes.

4 Preheat the oven to 200°C/400°F/Gas 6. To make the custard filling, gently heat the milk in a pan until just warmed but not yet boiling.

5 In a bowl, vigorously beat the egg yolks and sugar together until they become pale and creamy in texture. Pour the milk on to the yolks and stir well to mix. Do not whisk as this will produce too many bubbles.

6 Strain the milk mixture into a jug, then pour liquid into the tart cases. Liberally grate over fresh nutmeg.

7 Bake for about 10 minutes, then lower the heat to 180°C/350°F/Gas 4 and bake for 10 minutes, or until the filling has set and is just turning golden. The custard should be a bit wobbly when they come out of the oven.

8 Remove from the oven and lift the tarts out of the tins. Serve warm or cold.

If you’d like to try some more delicious recipes from ‘The Perfect Afternoon Tea Recipe Book’ then you can buy your copy HERE + free UK delivery.

If you’d like to try some more delicious recipes from ‘The Perfect Afternoon Tea Recipe Book’ then you can buy your copy HERE + free UK delivery.