Time for tea vintage style; ANGEL ADOREE'S ELEGANT DELIGHTS.
WHEN Angel Adoree set up the Vintage Patisserie four years ago, serving scrumptious handmade cakes to online customers, she couldn't have predicted the country's growing appetite for such classical fare. It seems that with Downton Abbey melting our hearts, memories of the Royal Wedding lingering on and excitement over the Queen's Jubilee next year, many are feeling nostalgic for traditional tea parties and bunting.
With typical foresight, the BBC's Dragons knew that vintage style would never go out of fashion.
And when Adoree appeared in their den last year, she was offered pounds 100,000 of investment by Deborah Meaden and Theo Paphitis to develop vintagepatisserie.co.uk.
Now her new book, The Vintage Tea Party (Mitchell Beazley, pounds 20), reveals how she's revived mid-afternoon tea time with an elegant table of delights. Think vintage china, silver cutlery and inventive food to make your guests gasp.
This mouth-watering recipe for cherry and dark chocolate trifle shots is a favourite. She says: "The cake, the booze, some jelly, custard and cream... what a wonderful concoction of ingredients." ingredients (Serves 6) 6 sponge fingers, broken into small pieces, 100ml cherry brandy or chocolate liqueur, 50g grated dark chocolate, 1 pack dark cherry jelly (made and set according to pack instructions then chopped up and bashed a bit), Jar morello cherries, 100ml custard, 100ml whipped cream method? Arrange sponge finger pieces at the bottom of six shot glasses. Add 1 tblspn of your chosen liqueur to each one, sprinkle with 1 tsp grated chocolate.
. ? Once sponge fingers have absorbed liqueur, add 1 heaped tblspn of prepared jelly to each shot. Top with a few cherries and more grated chocolate.
. ? To serve, top each shot with 1 heaped tblspn custard and 1 generous tblspn whipped cream. Then decorate with another sprinkling of grated chocolate.
The Vintage Tea Party by Angel Adoree (Mitchell Beazley, priced pounds 20)