Cream Tea Cakes

Cream Tea Cakes

13

"'Cream cakes' are not a specific item, but a term that refers to a variety of goodies served at tea. Scones, cakes, buns, and biscuits may be spread with cream and/or jam. Here's a Lake District recipe for 'Upland's Biscuits'. When cool, sandwich in pairs with raspberry jam. A dollop of clotted cream on top, a pot of strong tea, aahhh!"

Ingredients

40 m {{adjustedServings}} servings 375 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-sized mixing bowl, beat margarine and sugar until very soft. Add beaten egg, custard powder, flour, and salt. Knead well on a floured surface.
  3. Roll out and cut with a plain biscuit cutter. Bake for 10 minutes or until pale brown.

Footnotes

  • Cook's Notes:
  • I use Bird's® Custard Powder in the cakes, but you can use vanilla pudding mix if it's not available.
  • Top with clotted cream, a wonderfully thick, yellowish cream sometimes available imported in glass jars at trendy gourmet food markets.
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Reviews

13
  1. 17 Ratings

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I have tried MANY other recipes and this is by far the best!!! High tea wouldn't be as enjoyable without them. Great spread with clotted cream or Philadelphia Brand Cheesecake flavored cream ch...

I last reviewed this recipe in 2003 under JEBV. This is still by far the most popular treat with tea. I've since tried using coconut pudding and rum extract for a tropical flavor that is out of ...

Okay - but not very authentic. I live in Yorkshire, England and we don't use instant vanilla pudding mix in any of our cakes. The traditional cream tea consists of a cup of English breakfast t...