How to make a proper cup of tea:
1)Get a teapot and appropriate number of cups and saucers for your guests. I know this sounds patronising but you will not make proper tea in a mug!
2)Warm the Pot! Run a very hot tap water into the pot and swirl around. By warming the pot first, it will ensure that the heat from the water that you are using to make the tea will not be wasted in heating the teapot.
3)Fill the kettle with fresh water and boil once only.
A.Water that has been stood in the kettle for a long time or has been boiled repeatedly will result in flat tasting tea.
4)Whilst the kettle is in the last stages of boiling, pour the warming water away and add one teaspoon of tea to the pot for each person.
A.At this point, I will add that if you must, you can use good quality teabags – but really, if you are going to the trouble of making proper tea, why spoil it at this point?!
5)Once the kettle has reached boiling point, pour the water quickly from the kettle to the teapot and replace the lid
6)Wait five to eight minutes (dependent upon your choice of tea) before pouring, through a tea strainer, into each cup.
7)Finally add milk and sugar, to your own personal taste.
A.Please note that when making afternoon tea, it is quite correct etiquette to add the milk after pouring the tea. Milk is only put in the cup first when serving tea at the breakfast table.
So there you have it; the perfect way to make the perfect cuppa!
•Once the mixture has almost doubled in size and is a pale cream colour, begin to add the eggs; cracking them in, one at a time.
oIf the mixture starts to curdle as you are adding the eggs, add a spoonful or two of the weighed flour in between eggs
•Once the mixture is combined, fold the flour into the mixture gently to avoid knocking out too much air
•Carefully divide the mixture between the two prepared pans and bake for 20 -25 minutes, or until the cake bounces back when lightly pressed in the centre.
•Transfer to cooling racks, removing the lining paper and allow to cool completely
•Once cool, sandwich the cakes together with your choice of jam (my favourite is raspberry!) and, if you like, you can also add buttercream or fresh cream too.
•Dust lightly with caster sugar and serve!