Mad Hatters Tea Party - Limited Offer Bride to Be Goes FREE!

Hello again,
Our sister site Brighton Hen Tea & Treats, had another fabulous themed afternoon tea party at our secret venue on Saturday – again with our most popular choice -  Mad Hatters Afternoon Tea Party.

All the ladies dressed up from characters from Alice in Wonderland and looked absolutely gorgeous ,many of them making their original hats!
I just love cooking - started professionally in 1991 - and also vintage china  (sad I know but each cup,tea plate etc I can tell you the manufactures, year and pattern design).

I hope I inspire you from my pictures below and if you live in Sussex - we would love to cater for you.

This is the menu that they choose  (we give a selection to choose from, sticking to vintage style foods not fancy foods from today - after all it is a vintage tea party so the food menus should match) - as usual our homemade sausage rolls were the first to fly off their vintage china plates

Laura’s Hen Party 16^th August 2014 Brighton

Mad Hatters Vintage Afternoon Tea Party

Menu

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Finger Sandwiches

Egg and Cress on white (v)

Cream cheese and herbs on brown (v)

Smoked Ham on white

      ~

Cakes

Chocolate Sponge filled with vanilla butter cream

Jaffa Marble Loaf

Alice Cupcakes

       ~

Heart Shaped Scones

Raspberry Conserve and Whipped Cream

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Savouries

Homemade Sausage Rolls

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Tea, Coffee, Semi Skimmed Milk and Sugar Cubes

Brighton Hen Tea & Treats

www.brightonhenteaandtreats.co.uk

Can you spot me at the top putting the finishing touches to the tea party table?

I have added some more photos below

Always complimented on my scones - heart shaped ofcourse for a Mad Hatters Tea Party

The ladies enjoying their vintage themed afternoon tea party

Bespoke "Alice" cupcakes with hand made fondant flowers 

After the vintage tea party, followed games and the final touch was Karaoke

Visit Brighton Hen Tea & Treats

Limited Special Offer

Over 11 bookings for one of our delicious themes vintage afternoon tea parties and your lovely Bride to be goes FREE!!! 

We make all our produce in our 5* rated kitchen (highest marks for hygiene) and we are fully insured

I nearly forgot to add our team member that joined us this year and is now an indisposal helper 
Introducing Tessie the Tea Urn :)

If you enjoyed reading my blog please let us know and where you are - thanks x 
HAPPY BAKING XXX 

Wedding Vintage Afternoon Tea Party

 First of all I have great news we have moved website addresses you can now find Vintage Tea Party Sussex at

http://www.vintageteapartysussex.com/

We have been very busy since I last wrote here - and have a new website Brighton Hen Tea & Treats

But to kick off again here are some lovely photos of a wedding we did back in May of this year (2014)

Wedding table setting with our gorgeous vintage china and delicious food

Close up picture of Vintage Tea Party Sussex wedding catering

A selection of our teapost and cmilk jugs ready to be used at the wedding.

FREE Vintage 1980s Halloween Pumpkin Cheesecake Recipe

FREE Halloween Pumpkin Cheesecake Recipe

I found this vintage recipe in one of my many cook books, which seems ideal for Halloween – Happy Baking!
It reads preparation time: 1 ¼ hours (plus chilling) – Serves 8 - 12

                 Metric                                                                              Imperial
50g butter or margarine (soft spread)                            2 oz butter or margarine (soft spread)
50 g Demerara sugar                                                      2 oz Demerara sugar
100g oatcake biscuits crushed                                       4 oz oatcake biscuits crushed

 

                  Filling                                                                              Filling
225g full fat soft cheese (plain cream cheese)         8 oz full fat soft cheese (plain cheese)
2 eggs, separated                                                                2 eggs, separated
100 g dark soft brown sugar                                                 4 oz dark soft brown sugar
Grated rind ½ lemon                                                             Grated rind ½ a lemon
1 x 2.5 ml spoon ground ginger                                           ½ teaspoon ground ginger
Generous pinch cinnamon                                                 Generous pinch of cinnamon
150ml soured cream                                                                ¼ pint soured cream
225 g canned pureed pumpkin                                           8oz canned pureed pumpkin
20g powdered gelatine                                                            ¾ oz powdered gelatine
8 x 15ml spoons water                                                               8 tablespoons water
50 g castor sugar                                                                           2 oz castor sugar

                                                                             

              Topping                                                                                  Topping
3 x 15 ml spoons clear honey                                               3 tablespoons clear honey
75 g chopped walnuts                                                                3 oz chopped walnuts
 

Prepare a greased loose bottomed 18 -20 cm / 7 – 8 “round cake tin.

 

Method
1. Melt the butter or margarine (soft spread) in a heavy based saucepan. Stir in the Demerara sugar and oat cake crumbs. Press evenly over the bottom of the prepared cake tin with the back of a metal spoon. Chill in your fridge while making the topping.
2. Soften the cheese in a mixing bowl  (electric  beater if you wish) .beat in the egg yolks , brown sugar, lemon rind, , spices, sour cream and pureed pumpkin.
3. Put gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until all the gelatine has dissolved. (I would make sure the gelatine has cooled a bit as it could make the cheese curdle). Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
4. Whisk the egg whites until stiff, then gently fold in the castor sugar with a metal spoon. Then lightly fold the mixture into the cheese mixture.
5. Spoon the mixture into the prepared baking tin and shake the tin gently to level the mixture.
6. Chill for at least 3 – 4 hours.
7. I would carefully run a metal spatula inside the cake tin first, then carefully release the sides of the tin from the Pumpkin Cheesecake – you could leave the cheese cake on the base and stand it on a pretty plate or glass pedestal plate.
8. Finally mix the honey and chopped walnuts together and spoon over the cheese cake.

 

                           Happy Halloween

 

Vintage Tea Party Sussex

Just Buffets Sussex

Pretty Pink Vintage Boutique