Since I have moved here, I have always eaten really well and even tried cooking many British recipes myself over the years.
A few recipes in particular have won me over and some specialties really made me fall in love with British cuisine.
I was also pleasantly surprised when I attended a High Tea-themed birthday party celebration this past summer.
During this event I have also come to learn that High Tea treats do not only include snacks from the English tradition but from the Scottish one too and from other UK regions.
Tea is without any doubt the most loved drink in British culture; black tea is to be served at events in the company of friends and colleagues along with sweets or savory sandwiches.
This country offers a wide range of mouth-watering treats, snacks and desserts.
Over time, two types of tea rituals have spread, since not all social classes could afford to enjoy this delicious moment between meals.
Tea time included High tea, for the commoners, and Low tea, for those who were part of the wealthier social classes, and used to consume tea with their pastries, comfortably seated on soft armchairs.
High tea was accompanied by a meal that replaced dinner and was consumed in the late afternoon, close to the evening.
This moment was accompanied by more substantial dishes than simple butter rolls and sweets, and was consumed by those who had just finished a day's work.
It was accompanied by fish pie with potatoes and peas, enclosed in a savory pastry cooked in the oven and finished with a slice of homemade cake or jam tart.
The main difference, then, was in the use of tea: tea bags were often used in High tea, purchased in large packs given the high price of loose tea which was instead the favorite of the more affluent.
For the perfect Low tea, in fact, the first rule was to use loose leaf tea, with a decidedly more intense flavour, to infuse in a sumptuous teapot filled with hot water.
After re-discovering High Tea are now among my favourite new additions:
- The Cranachan, which I discovered to be a very old and traditional Scottish dessert, deliciously vaunted, served on special occasions such as weddings, Christmas or birthdays indeed.
It is a simple mix of heavy cream, oatmeal (or shortbread crumble as I have tried it), whiskey and raspberries served in a cup. Simply delicious.
- The Tatties are similar to scones but in a savoury version.
They are potato scones (tatty means potato in Scottish I have come to learn) which are small, thin savory ‘pockets’ made with flour and potatoes and they are usually served fried.
- The Bakewell Tarts are made with frangipane (a sort of almond and egg cream paste) and red fruit jam; they resemble the Bakewell Pudding, because they both are filled with jam and have custard and jam in it, but in reality they differ in consistency and appearance.
There are two variations of the traditional Bakewell Tart, or so they told me: the Cherry Bakewell Tarts, usually prepared in the form of tartlets, where almond cream is garnished with icing and a candied cherry (the ones I have tried), and the Gloucester tart, where rice is also added into the almond cream paste.
I think it’s a pity that such delicacies are hard to find and are served only for special occasions because I think that they would be a great complementary addition to any meal.
