On my trip to London and the English midlands, I savored the foods — and words — unique to Britain: mushy minted peas, a rasher of streaky bacon and Pimm’s, a refreshing beverage. I learned the difference between chips (our French fries) and crisps (potato chips to us). And I discovered “pudding” is a term used for any dessert, not just a creamy custard. Sticky toffee pudding, then, was a lovely unfrosted spice cake with toffee sauce poured over the top.
One treat that stands out was the cream tea prepared one afternoon by my pen pal Sue, who I’ve corresponded with since about fifth grade.
Cream tea is not a new tea flavor, nor is it tea with lots of cream — it’s a traditional way of serving afternoon tea. It consisted of clotted cream and jam spread thickly on scones (pronounced “scawns”) and tea with milk.
Cream tea is different from a more formal or “high tea” which might be served in a hotel, café or tea shop. A high tea could also include cucumber, egg or other savory sandwiches and a variety of cakes and pastries. In other words, a three-course tea: sandwiches, scones and finally the sweets. During my visit, I ate well — breakfast, lunch and dinner — so the “cream tea” served mid-afternoon was more than sufficient.
Over the next few days I’ll share my recollections and how you might create your own treats for afternoon tea. NLR
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Photo courtesy of Nikki Rajala |
“Tea to the English is really a picnic indoors.”
Alice Walker
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