Royal-Tea!

With the impending nuptials of Prince Harry and Meghan Markle, (May 19th, 2018) as well as Princess Eugenie and Jack Brooksbank, (Oct 12th, 2018) there is lots of buzz about royal weddings and their traditions.

Many are enjoying speculating as to what food will be served at the weddings. We too, have been having a peek at some of the royal family’s favorite foods to see what we can create for those of you wanting to have your own “Royal-tea”!

A childhood favorite of Prince William and of the entire royal family is a chocolate biscuit cake, with small pieces of biscuit broken up into the cake batter – this was actually incorporated into the wedding of Prince William and Kate, as William’s “Groom’s Cake”. Another favorite of both William and Harry, is stated to be a Banana Flan.

When we started our research of potential royal wedding recipes, we uncovered a lot of traditional British recipes with very unusual names – have you heard of any of these?

Eton Messreportedly a favorite of Prince William, this is a dessert with meringues, berries and marscapone cheese. Carolyn Robb, a former personal chef to Prince Charles, shared her recipe for this at the link below:

http://abcnews.go.com/GMA/recipe/eton-mess-recipe-carolyn-robb-27884476

Bubble and Squeak – made from leftover vegetables included mashed potatoes and can be served with a fried egg on top. Makes a squeaky noise when frying, hence the name! Probably not going to make an appearance at either of the upcoming royal weddings!

Toad in the Hole – this dish is made with sausages embedded in a Yorkshire pudding dough, covered in gravy.

Jam Roly Poly – A British comfort food, this dessert contains jam, rolled up inside a suet pudding (the hard fat that collects around the kidneys of cows and sheep), typically served warm.

While most of these are unlikely to make the menu of either upcoming royal wedding, we do know one item that will make an appearance at Harry and Meghan’s wedding, a not so traditional choice!

Lemon and Elderflower Sponge Cake is the recently announced selection for Harry and Megan’s wedding cake – diverging from the traditional choice of fruitcake! The Travelling Teacups will be serving our own mini version of this cake at any of our upcoming teas if requested, so please let us know if you would like it included!

And if you’re reading this you are one of the first to know that we will also be including our lemon elderflower mini cake in our upcoming Takeaway Tea” so you can accompany your viewing of the royal wedding in the comfort of your own home, with your own afternoon tea!

Please see the “Specials and Events” section of our website for a complete description of both our Royal Wedding AND Mother’s Day Takeaway Teas (a tea party in a box!) and information on how to order yours now!!

High Tea vs Afternoon Tea

You might be asking yourself, what is the actual difference between High Tea and Afternoon Tea? Is there a Low Tea? Does it matter? Well let’s take a look!

First off, Tea is classically served between 3:30pm and 6:00pm in the afternoon. It all began when Anna, Duchess of Bedford, felt a “sinking feeling” and asked for cakes to be served with a pot of tea. The time between dinner and lunch was just so far, so why not have cake for a snack? If I was a duchess, I’d be doing that too! And because of her close friendship with Queen Victoria, the idea of tea and cake became very popular amongst aristocratic circles in the 17th century. It was originally called Low Tea, as your company would often sit in low chairs in elegant drawing rooms while tea and cakes were served to you.

High Tea became popular about another 2 centuries later as builders and factory workers found themselves returning home very hungry in the early evening. And because they didn’t have anyone serving them (poor souls!) they would place everything on the table at once, from cold meats and pies to toasted tea cakes and newly churned butter. This buffet of foods would then tide them over until a late dinner of something simple like a sandwich.

An article in the Daily Telegraph of 1893 describes it perfectly: “A well-understood ‘high tea’ should have cold roast beef at the top of the table, a cold Yorkshire pie at the bottom, a mighty ham in the middle. The side dishes will comprise soused mackerel, pickled salmon (in due season), sausages and potatoes etc., etc. Rivers of tea, coffee and ale, with dry and buttered toast, sally-luns, scones, muffins and crumpets, jams and marmalade.

Now, just by looking at the table, you should be able to tell what kind of tea you’ve arrived at. Typically Afternoon Tea has fine china cups and saucers and is served between 3:30pm and 6:00pm, while High Tea is served much closer to 6:00pm and uses mugs and a large brown teapot, and honestly with a much stronger tea!

But does it really matter? Afternoon Tea is served between lunch and dinner, but it’s not vital to your survival, whereas High Tea is a necessary meal to keep you going. Because of very adaptability of tea, the lines between have been blurred considerably, but whatever you want to call it, who isn’t excited about a spot of tea and some dessert? The only thing you should clarify is when to show up so you’re not fashionably late and miss out on all the cakes.

At The Travelling Teacups we serve our afternoon tea at anytime! We accommodate your schedule and can be flexible to meet your needs – evenings, morning brunches or afternoons – the Travelling Teacups will be there to make your event special!