Afternoon Tea BBQ with Paula

Gin and Tonic Cakes with Grilled Lemon and Verbena Icing

For the gin and tonic cakes:

110g soft butter
110g castor sugar
2 eggs
110g rice flour
1 teaspoon baking powder
30ml Gin
30ml tonic water
Zest 2 lemons

  • Set oven to 180oc.
  • Grease and flour a loaf tin.
  • Whisk all the ingredients to a fluffy mixture.
  • Spoon into tin and bake until an inserted skewer comes out clean.

For the syrup:

Juice of lemons from above
15ml gin
15ml tonic
100g sugar

  • Boil together until the sugar has dissolved.
  • Cool cake for 10 minutes then skewer all over and spoon over the syrup.

For the verbena icing:

30ml gin
1 tablespoon finely shredded verbena or Melissa
1 lemon juiced
50g sifted icing sugar.

  • Mix together and drizzle all over the cake.

Coconut Biscuits

100g plain flour
100g light brown sugar
100g desiccated coconut
150g porridge oats
100g butter
2 tablespoons golden syrup
½ teaspoon baking soda
2 tablespoons boiling water

  • Set oven to 175oc and line 2 baking trays with parchment paper.
  • Mix the dry ingredients in a bowl and make a well in the centre.
  • Melt the butter and syrup together.
  • Mix the baking soda and boiling water and add to the butter.
  • Mix into the dry ingredients. Take small walnut pieces of the dough and place on tray – flatten down slightly and bake until golden – about 15-20 minutes.
  • Cool on a wire rack.

Roast Strawberry Trifles, Hibiscus and Quince Mousse, Pistachio Sponge

For the roast strawberries:

1 punnet strawberries
1 tablespoon sugar
1 teaspoon vanilla extract
Splash Grand Marnier

  • Place the strawberries in a piece of foil and drizzle over the other ingredients.
  • Wrap up and roast on bbq.

For the hibiscus and quince mousse:

1 tablespoon hibiscus flowers
50ml boiling water
2 tablespoons quince jelly
200g mascarpone
200ml double cream
1 tablespoon icing sugar

  • Soak the flowers in the water for an hour and strain the liquid.
  • Warm with the quince jelly.
  • Cool and whisk into the other ingredients to a smooth mousse.

For the pistachio sponge:

125g soft butter
100g castor sugar
2 eggs
60g ground almonds
50g ground pistachios
25g plain flour
½ teaspoon baking powder

  • Beat the butter and sugar until pale and fluffy.
  • Add the eggs one at a time and then fold in the dry ingredients.
  • Spoon into a lined cake tin.
  • Bake at 180oc for 40 minutes or until an inserted skewer comes out clean.
  • Cool.

To assemble:

  • Slice the cake and place in the bottom of a bowl.
  • Spoon over the strawberry juice and then the strawberries.
  • Pipe or swirl the cream.
  • Garnish with edible flowers.

Garden Show Iced Tea Cocktail

For the smoked orange and spiced tea syrup:

Zest 1 orange dehydrated and smoked
100g sugar
200ml water
1 teaspoon vanilla extract
2 spiced tea bags

  • Boil together and then infuse for an hour.
  • Strain.

For the lemonade:

Zest and juice 2 lemons
100g sugar
250ml water

  • Bring to the boil and simmer for 15 minutes or until syrupy.
  • Infuse and strain.

To assemble: 

  • Take 50ml of the orange syrup and mix with 100ml lemon syrup.
  • Add a shot of gin and mix.
  • Pour into a jug of ice and top with soda water.
  • Serve with sprigs of rosemary.

Check out Paula’s other fabulous recipes:

BBQing with Paula

Picnicking with Paula

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