A few weeks ago, my fiancé and I hosted a celebratory afternoon tea for some friends to belatedly mark our engagement. If you know us, you’ll know that we do love to throw a bit of a do, and this was definitely a do and a half! One of the many things we made was these Bakewell slices.
Before I go on, I do apologise for the quality of the photos – I’ve never been great at taking pictures, but in my defence, we did happen to have a magnum of prosecco on the go at the time!
Anyway, the Bakewell slices were the one thing I hadn’t made before, so I suppose it was a bit of a gamble. However, I used a Mary Berry recipe for these, and she rarely puts a foot wrong, so I was pretty confident that they’d turn out well. And turn out well they did!
It basically just involved making some pastry, lining a tin with it and topping it with a layer of raspberry jam, some almond sponge mix (flavoured with almond extract rather than ground almonds, which surprised me a bit) and flaked almonds. Then the whole thing went in the oven. And that was it!
They were truly scrumptious, and got thumbs up from the guests. They’re great to make if you want to impress with something easy to make, and are easily made in advance (I made mine the day before and they kept well in the tin).
- Finger sandwiches (savoury cheese and beetroot; egg mayo and cress; cucumber, dill and cream cheese)
- Plain and fruit scones (recipe from BBC Good Food; I made two batches and put sultanas in one of them)
- Viennese whirls (recipe from the Hairy Bikers and previously blogged here)
- Victoria sponge (recipe from BBC Good Food and previously blogged here)
- Lemon tart (recipe from The Best-Ever Mediterranean Cookbook)
- Dark and white chocolate eclairs (recipe from Raymond Blanc)
- Assorted afternoon cocktails (hic!)
All in all, it was a great do and all of the food was lovely (even if I do say so myself). We made far too much as usual, but it’s always better to make too much than too little. Especially when it means you can basically have afternoon tea for breakfast AND lunch the next day…