OCD Action

mattwords
Member

Now open, look out for its candy colour striped canopy, inside you will find comfortable seating arrangements and waiting staff traditionally dressed. Selling sandwiches closed and open, cream teas with a variety of tea's and herbal/fruit infusions and a variety of coffees. Home made soup, quiche and flans, a selection of cakes and iced fancies from the ubiquitous scone served with the finest strawberry jam and clotted cream, freshly made victoria sponge slices and apple pie served hot or cold with cream and/or ice cream. Roll up Roll up!

Tue May 10 2011 21:26:56 #
Ratwomble
Member

Vanilla slices.

Marks and spencers do a decent one, but the best one I ever had was in Bettys tea room in york. Ideally there should be two thin layers of puff pastry, bracketing a block of set custard, flavoured with vanilla. The top should be iced. Flip it onto it's side and eat with a fork.

And a really good cup off decaff.

So any Vanilla slices?

Tue May 10 2011 22:16:54 #
mattwords
Member

i think vanilla slices is a great idea, will order now, and cream horns.

Tue May 10 2011 22:44:44 #
Ratwomble
Member

And yumyums. Or is that a Scottish thing?

Tue May 10 2011 22:51:30 #
mattwords
Member

yum yums can be done and they are not a scottish only thing though they do seem much more popular up here.

Also chocolate eclairs

Tue May 10 2011 23:11:43 #
mattwords
Member

Also Gypsy Tarts for those of us that grew up in the South East

Tue May 10 2011 23:12:35 #
Ratwomble
Member

I would like to ask for details on Gypsy Tarts.

(Yumyums are long twisted doughnut type things dipped in thin icing sugar.)

Wed May 11 2011 6:46:29 #
Tess
Member

How about some Cornish pasties and splits. If you don't know what splits are they are similar to the Cornish cream teas but instead of a scone you have a soft and slighty sweet bap with lashings of jam and cream (you can get far more on than on a scone!)

Wed May 11 2011 9:41:43 #
Truddles
Member

Gypsy tart was a pudding that originated in kent and was served in Kent schools. On the very rare occasion that I had to suffer school dinners it was one of the few things that they didn't ruin.
If you go to the following site you can find the Kent school dinner recipe http://kent.greatbritishlife.co.uk/article/gypsy-tart-with-apple-slices-recipe-23507/
Needless to say in the sixties and seventies it wasn't served with apple, in those days they hadn't heard of healthy eating

Thu May 12 2011 15:40:03 #
Tess
Member

School dinners were yummy, especially the trifle which was solid and covered with hundreds and thousands - and if there was any left over you could go for seconds and thirds. I even managed fifths once.

Thu May 12 2011 17:10:23 #
Maxthedog
Member

That is truly impressive. We aren't allowed seconds, but we are allowed to ask for extra "potatoes" and vegetables. Of course, chips count as potatoes, so the lunch ladies and men give are very disapproving when it is curly fry day and we ask for more. Nobody knows what is in the school's curly fries, only that they are the single best thing the school serves. I would ask for a large supply of chilli and chocolate cheese cake, and beetroot and chocolate cake. Oh, and we are allowed only 2 courses, a glass of juice counts as a course. So I can have main meal and some milk, or a main meal and a pudding.

Sat May 14 2011 10:12:39 #
mattwords
Member

I've also lived in Plymouth so yes I know what splits are, consider them added to the menu

Tue May 17 2011 11:53:58 #
Ratwomble
Member

Any chance of old fashioned Chelsea buns? They used to sell them at school and they were brilliant but I haven't seen them in years. A sort of coiled bun with spices and raisins.

Some tome ago I found something that looked like them, bought it, and was gutted when it was a pastry,

Oh I could go a Chelsea bun right now......

Tue May 17 2011 12:22:08 #
mattwords
Member

I know what a chelsea bun is and how to make them. consider them added

Tue May 17 2011 12:30:38 #
Ratwomble
Member

Recipe? Vendor? Cup of coffee and a Chelsea bun?

Tue May 17 2011 15:32:36 #
mattwords
Member

To make chelsea buns - I'll look up a proper recipe but just quickly - make up bread as per usual, at kneading stage roll out as flat as poss sprinkle with cinnamon infused dark sugar, dried fruit and roll the bread like you would a swiss roll. Then slice thickly, this creates the buns, place on a greased baking tray cut sides down with the rolled sides touching, yes you should need to tear the rolls apart once baked, top with crystallised white sugar. As I say that's from memory as I don't always follow recipes.

Mon May 23 2011 22:46:29 #
mattwords
Member

Will also be adding hot choc fudge cake served with whipped cream or ice cream and mississippi mud pie which I need to find recipe for.

Mon May 23 2011 22:47:35 #
mattwords
Member

http://www.bbc.co.uk/food/recipes/chelsea_buns_95015

Mon May 23 2011 22:51:04 #
mattwords
Member

http://www.bbc.co.uk/food/recipes/mississippimudpie_93659

not a bad recipe but I would use digestive biscuits for the base as more authentic

Mon May 23 2011 22:54:00 #
mattwords
Member

http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-fudge-cake-recipe/index.html

again not a bad recipe but I would fill with the fudge icing and surround the sides then top with a chocolate ganache

Mon May 23 2011 22:59:39 #
Ratwomble
Member

The service in this tea shop is incredible. I am hosting a. Lunch for foreign visitors on the 12th june and will do Chelsea buns for them!!!!!!

Thank you so much!

Tue May 24 2011 22:14:28 #
mattwords
Member

You're very welcome, just wish I had the time to bake/cook more than once or twice a week IRL I honestly wonder how on earth I found the time/energy to hold down a full time job, totally run the house myself and raise a child!!!

For something a bit special try a lemon glaze on the buns, can't give you measurements as I work by instinct on this one, one egg, few squirts of lemon juice and about a dessertspoonful of icing sugar for 12 buns. mix should be thick but runny if that makes sense, brush buns with it about 5 mins before end of baking.

Wed May 25 2011 22:28:47 #