Cherie Lyden’s Fruit Hot Cross Buns Recipe

Christmas is coming, and this means more shortbread. Whether it is a gift for a loved one, an addition to the dessert table or a cheeky late-night snack, this delicious biscuit melts in your mouth and reminds many people of the festive season.

Emelia Jackson’s Salted Caramel Choux Buns Recipe

by High Tea Society on November 28, 2022

Salted caramel choux buns

Cuisine

Serves 40 small choux buns

Equipment

large baking tray

Salted Caramel Choux Buns recipe First, Cream the Butter and Sugar by Emelia Jackson.

Fiona Wier Walmsley’s Utterly Awesome Chocolate Cake Recipe

by High Tea Society on October 21, 2022

Utterly Awesome Chocolate Cake

Cuisine

Serves slice 10

Equipment

two 20 cm (8 in) round cake tins

Prep time

30m

Cook Time

35m

The fabulous Utterly Awesome Chocolate Cake recipe by Fiona Wier Walmsley.

Hari Unterrainer’s Citrus & Vanilla Mascarpone Verrine Recipe

by High Tea Society on July 28, 2022

Citrus and Vanilla Mascarpone Verrine

Cuisine

Serves 8 - 10 with 1 dessert glass each

Equipment

Whisk

Digital thermometer

Sieve

Spatula

Stand mixer

Piping bag

Baking tray

Prep time

1h 30m

Cook Time

3h 0m

Deliciously fresh and creamy, this decadently layered dessert will be a crowd pleaser.

Will Stewart’s Yorkshire Tea & Toast Tart Recipe

by High Tea Society on May 1, 2022

Yorkshire Tea & Toast Tart Recipe

Cuisine

Serves 12 people for afternoon tea

Prep time

1h 30m

Cook Time

45m

This simple and elegant treat recipe captures high tea elegance in every bite.

Low Carb Raspberry Lamington Recipe

by High Tea Society on May 1, 2022

Low Carb Raspberry Lamington

Cuisine

Serves 12 lamingtons

Equipment

25x 20 baking tray

Cook Time

15m

A gorgeous, healthy and delicious twist on the traditional lamington.

Kylee Newton’s Raspberry & Elderflower Jam Recipe

by High Tea Society on February 10, 2022

Raspberry & Elderflower Jam Recipe

Cuisine

Equipment

4–5 x 250ml (8½fl oz) jars

Raspberry & Elderflower Jam recipe from “The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments” by Kylee Newton.