A traditional treat is the perfect way to make a family bond during the long winter nights

There are two reasons that I have decided to write about tea this week.
Firstly, a sweet lady came into my shop last week with a very keen black labrador and asked if we had any of our flapjacks as they are a favourite of hers and when hearing that we were out of stock she asked me to give “the delicious recipe” which is on this page.
Then on Saturday I drove out to friends that moved from Hampstead to Barnet recently and was given a wonderful proper tea after a good walk.
When I arrived she had put a beautiful lace cloth on the dining room table and the initial vision was slices of dark cake, homemade crunchy biscuits, chocolate slices and garnished with pots of Marmite, Heather honey, proper strawberry jam – the one that has the whole strawberry in the jammy bits – plate of churned butter, and then the beautiful floral patterned china and little tea knives.
There was a choice of Earl Grey or builders’ tea and the milk and sugar in an antique jug and pot. Just when I thought we should tuck in, along came the plates of steaming crumpets and dropped scones soaking in the butter that had been passed over them. Her son rang up about some dirty washing he needed to collect but when he heard what was up, he was around in 10 minutes and whatever we had left, which was plentiful was hoovered up.
I this made me realise that at this time of year when the weekend afternoons are short, it is good to tempt the family around the table. It was such a treat and really not that much effort for such a great result.
The other alternative is to treat yourselves to tea at the Dorchester – £28 per head or The Ritz, £34 per head with a waiting list for weekends of three months. Do it yourselves at this time of year and then in the summer go to the west country and treat yourselves for about £5.50 per head. It does prove how popular tea is. Here are two recipes and of course you can buy the crumpets and dropped scones these days.

FLAPJACKS
Makes about 12 squares
I put black treacle in my flapjacks to give a rich nutty flavour but if this does not appeal then just substitute with golden syrup. The cornflakes can be substituted for just rolled oats.
225g/8oz butter
350g/12oz golden syrup
125g/4oz black treacle
350g/12oz rolled oats
125g/4oz cornflakes

Method
Preheat the oven 200C 400F Gas 6. Put the butter, syrup and treacle into a saucepan and heat gently until melted.
Stir in the oats and cornflakes and put into a shallow baking tin around 8x13 inches. Cook for about 20 minutes or until just firming on top. Remove from oven and while still hot cut into the required squares and leave in the tin to set. Remove from tin when cool and if they stick to bottom of tin just put it over gently heat for a few seconds to melt the bottom and then remove with spatula.
Store in an airtight tin if you haven’t eaten them all at once.

SCONES WITH CLOTTED CREAM AND JAM
Makes 12 - 14
350g/12oz plain flour
Two teasp baking powder
salt
One desp cater sugar
85g/three oz butter
Seven tbsp cold milk

Method
Handle the mixture very gently to give light textured scones.
Clotted cream can be bought from most supermarkets. Choose the best strawberry jam for these scones as a treat. It really makes the difference.
Preheat oven 220C 425F Gas 7. Put all the dry ingredients into a bowl and mix well. Rub in the butter with your fingertips until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk and mix to a spongy dough with a round bladed knife.
Knead very lightly on a floured surface and then gently roll out to one inch thick. Cut small rounds with a pastry cutter and place gently on baking tray. Dust with a little flour and bake for 10 minutes or until well risen and light golden in colour. Serve with clotted cream and strawberry jam.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill
NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk