GOLDEN SPECKLED CHOCOLATE BISCUIT CAKE
We decorated this biscuit cake, a favourite of Queen Elizabeth’s, with edible gold leaves for added pizzazz!
EARL GREY FLAVOURED SCONES WITH JAM AND CREAM
Cut each scone in half and spread with butter. Add jam and whipped cream and serve.
LEMON SYRUP LOAF CAKE
Put the other half of the cake on top and drizzle with the rest of the syrup.
LEMON POSSET PUDDINGS
Remove the lemon possets from the fridge, decorate with lemon slices and serve.
ROYAL TEA SANDWICHES
Cut the sandwiches as desired and arrange on a cake stand
DAINTY YORKSHIRE PUDDINGS WITH ROAST BEEF SHAVINGS AND HERB MAYO
Garnish with the watercress and dill and serve.