Tea for two...

Last weekend wasn't - by my own admission - the most cheerful one. I felt a little low for personal reasons and the mega-cold weather and snow just felt like another dampener. I had originally planned to go out to some exhibitions and events, but simply didn't want to face the outside world in the end.

So, I did what I always do when I feel like this, I go to therapy bake. I have no idea why, but baking relaxes me and cheers me up. Music in the kitchen, the smell of fresh cakes coming from the oven, and the very fine layer of flour covering the worktops - pure bliss! Being able to sit down afterwards with Monsieur to enjoy a quiet cup of tea and some freshly baked teacakes makes baking even more of a worthwhile activity. Just as I put the work into the baking, I always try to put a bit of thought into my table setting too. Table cloth, a cake stand, and pretty mugs (sometimes I don't feel like getting my vintage china cups out) make an otherwise ordinary afternoon a little more special and are just as important to me as the baking itself. I thought these mugs from 


 were perfect as they are delicate enough to go with my little teacakes and the pattern makes me think of a sunny (and warm!!!) afternoon somewhere in the countryside...

If you feel like giving these little cakes a go, then here my recipe. You will get 30 mini teacakes out of this.

You will need:

80g sugar
75g soft butter plus some for brushing
2 eggs
80ml milk
180g flour
1tsp baking powder

For the rum syrup:

100ml dark rum
125ml water
60g sugar

Here is how I've done it:

Preheat your oven to 170C. Using a pastry brush, brush some butter into the little cake moulds and sprinkle with flour to prevent the dough sticking. In a mixer, combine the butter and sugar until light and fluffy. Add the eggs one by one whilst continuously mixing, then add the flour (with the baking powder) and milk. Using a teaspoon, fill the cake moulds. Put in the oven for about 20 minutes or until a cake tester comes out clean.

Next, put the dark rum, water and sugar into a small pan and slowly bring to the boil over a low heat. Remove from the heat as soon as it starts to boil. Once the cakes are done, take the pan out of the oven and pour about one to one and a half teaspoons of the rum syrup onto each cake immediately. Turn the pan and give it a light shake to release the cakes. Leave to cool down and sprinkle with some icing sugar.

I hope you like the idea of a little afternoon tea, and since the weather forecast remains pretty grim, we might as well try and turn it into something positive ;-)

Tea for two with flowery mugs from Joules.jpg
Tea for two with flowery mugs from Joules.jpg
Tea for two with flowery mugs from Joules.jpg
Tea for two with flowery mugs from Joules.jpg