Emelia Jackson’s White Chocolate Mud Cake with Raspberries Recipe

by High Tea Society on June 24, 2026

White chocolate mud cake with raspberries recipe

Cuisine

Serves 8 slices

Equipment

cake tin 20cm (8 inch)

Prep time

20m

Cook Time

45m

Emelia Jackson’s White Chocolate Mud Cake with Raspberries brings her signature elegance to a modern classic, inspired by the irresistible baking found in her book “You Had Me at Cake.”

Raymond Tan & Audrey Payne’s Wholemeal Scone Recipe

by High Tea Society on May 9, 2026

Wholemeal Scone Recipe

Cuisine

Serves 12 scones

Equipment

2 baking trays

scone cutter

Prep time

15m

Cook Time

12m

Bring something unexpected to your high tea with Raymond Tan and Audrey Payne’s Wholemeal Scone recipe.

The Langham’s Classic Cucumber & Clotted Cream Sandwich Recipe

by High Tea Society on April 29, 2026

Classic Cucumber & Clotted Cream Sandwich from The Langham Afternoon Tea Book

Cuisine

Serves 12 portions

Prep time

45m

This classic cucumber sandwich, a staple of the Afternoon Tea menu pairs cucumber with clotted cream for additional indulgence.

Belinda Jeffreys’ Fluffy Buttermilk Scone Recipe

by High Tea Society on April 26, 2026

Fluffy buttermilk scones

Cuisine

Serves 18 Scones

Equipment

Heavy Baking Tray (optional)

Food Processor (optional)

Scone Cutter 5.5cm

Prep time

20m

Cook Time

20m

There’s something deeply nostalgic about a freshly baked batch of scones, and in this recipe, Belinda Jeffreys captures that feeling beautifully.

Emelia Jackson’s Mini Lemon Thyme Polenta Cakes Recipe

by High Tea Society on February 1, 2026

Mini Lemon Thyme Polenta Cakes

Cuisine

Serves 8 small cakes

Equipment

8-cavity round 5.5 cm (2 1/4 inch) silicone mould

Prep time

15m

Cook Time

18m

Mini Lemon Thyme Polenta Cakes recipe by Emelia Jackson, from her new book “You Had Me at Cake”.

Cherie Hausler’s Raspberry & Vanilla Crème Tart Recipe

by High Tea Society on July 28, 2025

Raspberry & vanilla crème tart with rose spiced crust

Cuisine

Serves 10 slices

Equipment

28 cm (11 ¼ in) tin

Blender

There’s something deeply satisfying about serving a show-stopping tart as part of your high tea spread. The Raspberry & Vanilla Crème Tart with Rose Spiced Crust from Cherie Hausler’s cookbook A Plant-Based Farmhouse is a celebration of just that.

Anna Polyviou’s Date & Walnut Buttermilk Scone Recipe

by High Tea Society on July 8, 2025

Anna Polyviou’s Date & Walnut Buttermilk Scones Recipe

Cuisine

Serves 4-8 people

Equipment

Electric mixer, paddle attachment

Rolling pin

5.5cm round cutter

Prep time

30m

Cook Time

8m

Shake up your high tea with Anna Polyviou’s Date & Walnut Buttermilk Scones recipe. These golden, fluffy scones are rich, nutty and totally irresistible.

Emelia Jackson’s Chocolate Marshmallow Kisses Recipe

by High Tea Society on July 2, 2025

Chocolate marshmallow kisses

Cuisine

Serves 10 serves

Equipment

Electric Mixer

Emelia Jackson’s Chocolate Marshmallow Kisses, featured in her gorgeous new cookbook Some of My Best Friends Are Cookies, capture that sense of nostalgia with a grown-up twist.

Tilly Pamment’s Strawberry & Rhubarb Jam Victoria Sponge Recipe

by High Tea Society on July 1, 2025

Tilly Pamment's Strawberry & Rhubarb Jam Victoria Sponge Recipe

Cuisine

Serves 6 small cakes

Equipment

6 hole large muffin tin

Prep time

30m

Cook Time

15m

These Strawberry & Rhubarb Jam Victoria Sponges from Handfuls of Sunshine by Tilly Pamment celebrate simplicity and summer flavours.

Darren Purchese’s Strawberry, Chocolate & Balsamic Lamington Stack Recipe

by High Tea Society on April 25, 2025

Strawberry, chocolate & balsamic lamington stack

Cuisine

Serves 12 slices

Equipment

Two 22 cm (8½ inch) diameter springform cake tins

Stand mixer

Digital thermometer

Piping bag

Cook Time

30m

If you’re looking to steal the show at your next celebration, this Strawberry, Chocolate and Balsamic Lamington Stack cake from The Baker’s Book is the answer.