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Ingredients

• For sandwiches:
• 1 large english cucumber, peeled, sliced paper thin
• 1/2 teaspoon salt
• 2 tablespoons white vinegar
• 1 cup unsalted butter, softened
• 1/4 cup minced fresh tarragon
• 1/4 cup minced fresh chervil
• 30 thin slices whole-wheat bread
• watercress leaves (optional)
• mayonnaise and chopped fresh parsley (optional)
• Scones
• 225g/8oz self raising flour
• pinch of salt
• 55g/2oz butter
• 25g/1oz caster sugar
• 150ml/5fl oz milk
• Victoria Sponge
• For the cake
• 250g/9oz unsalted butter, plus extra for greasing
• 250g/9oz golden caster sugar
• 4 free-range eggs
• 1 tsp vanilla extract
• 250g/9oz self-raising flour
• For the butter cream
• 250g/9oz icing sugar
• 125g/4oz unsalted butter, softened
• 2 tsp hot water
• 1 tsp ground cinnamon
• To serve
• 250g/9oz good raspberry jam
• icing sugar, for dusting
• For the éclairs
• 150g/5½oz unsalted butter
• 225ml/8fl oz water
• 225g/8oz plain flour, plus extra for dusting
• 6 free-range eggs
• pinch salt
• 300ml/½ pint double cream
• For the sauce
• 100g/3½oz caster sugar
• 100ml/3½fl oz water
• 50g/2oz dark chocolate, broken into pieces
• 25g/1oz butter

Description

The Story Goes That Afternoon Tea Became Popular Around 1841, When Anna Maria Russell, 7th Duchess Of Bedford Requested That Tea And Cakes Be Served In The Late Afternoon To Tide Her Over Until Her Evening Meal. As Time Passed The Duchess Would Invite Fr

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