Cream Tea Cakes RecipeOrigin: England Period: Traditional |
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This is only one of the many dozens of different kinds of cake that you can serve with a classic cream tea. But it's tasty nonetheless! Ingredients:
160g plain flour 
Cream Tea Cakes Preparation:Method:Cream together the margarine and butter in a bowl until light and fluffy. Add the beaten egg and beat into the mixture then add the vanilla pudding mix, flour and salt. Beat to combine then tun the dough onto a floured surface and knead until smooth and elastic. Roll out to about 5cm thick and cut into rounds with a plain pastry cutter (the type you would use for scones). Transfer the dough circles to a well-greased baking tray, place in an oven pre-heated to 180°C and bake for about 10 minutes or until pale golden brown and cooked through. Transfer to a wire rack to cool. Serve warm, split in half and filed with whipped cream. |
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