Sultana scones with cream on a Calico Burleigh Ware plate for tea.
It was very tasty and filling. I decided not to have jam on them, it would have been to sweet. But I did butter them.
Burleigh Ware is a type of pottery made at Middleport pottery in Middleport, Stoke-on-Trent. Calico is one of many pattern types made by transferring the pattern onto the pottery with transfer prints. It’s a skilled job to line up all the prints. They are mounted on paper and stick to the pottery when they are wetted, the print sort of slides off onto the piece. If you turn over pottery it will usually have the makers name and other details printed on the base. People who do this say they are in the ‘turnover club’ .
It’s not Summer, not even Spring, but Strawberries are out in the shops and are quite tasty. I had some tonight for tea with cream. I did sprinkle a bit of sweetner over the top of them.
I did think of adding a few blueberries to the fruit but there was enough with what I’d already prepared.
What I do like is the way cream fills in the little pores of the strawberries, it makes a nice pattern and could be cropped and put together as a collage. I might do that. Red is a favourite colour and this with the contrast of black and white makes a fresh looking image.
Geometric shapes and peeling bark. This morning I went back to my Wednesday art group. I’ve really missed it. Something prompted me burst into song so I ended up singing a verse of “Summertime” which I think is from the opera “Porgy and Bess”,
On the way out I saw this tree with the angles and muted colours in the background. I do wonder what tree it is, it looks like a birch, but too white to be a silver birch plus the bark is peeling off it?
Jelly powder or cubes to make up about a pint of jelly. Choose your favourite flavour.
Fresh fruit, I use raspberries, blueberries or strawberries.
Blancmange powder or if preferred custard powder to make a pint.
Pint of milk.
Two tablespoons sweetner or sugar.
Fresh double cream, choose how much you want.
Toppings, can be glace cherries, or chocolate sprinkled on top or hundreds and thousands.
Make up a pint of jelly /sugar free jelly with about 3/4 of a pint of boiling water and a little slosh of port or sherry and add raspberries or blueberries or strawberries or a mixture of all three (I don’t use sponge fingers as they are too sugary.).
Let cool then store in the fridge overnight to set thoroughly.
Next mix blancmange powder or custard powder with a small amount of milk from a pint and sugar or sweetener to taste.
Put the rest of the milk on to boil, as it starts to boil carefully pour into the custard or blancmange powder mix, stir it in and then pour back into the pan, bring to the boil while stirring and let it thicken on the hob over about a minute.
Turn off the heat and let it cool. To stop it being too hot to pour onto the jelly (it will melt) place the pan of custard/blancmange into a larger pan of cold water (without getting the mixture wet) this allows it to cool, stir it every few minutes to stop it going lumpy and setting. When it is cool enough pour over the jelly.
Finally whisk the cream into stiff peaks and put on top of the custard/blancmange.
The sugar free version is nice to have if you are diabetic but still want a treat.
Serve in nice glass bowls if you can. This gives 6 good sized portions.
Scone, jam, cream and hot chocolate with massive marshmallows! My treat for getting out of the house with my friend after being stuck indoors for a few days. It was very creamy. An overdose of cholesterol. I liked the willow pattern bowl the xlotted cream was in. The sun was shining and it felt really summery.
Finishing off my trifle. Sugar free jelly with fresh raspberries. Blancmange with sweetner, cream on top! Yum!
I only make it for special occasions, my sister has been to visit so it was a treat for her. It’s refreshing and tasty. Not overly sweet, with fresh fruit rather than trifle sponges that can be too sugary.
Photo by my friend Lin, she met up with me yesterday and we popped over to the Brampton museum and art gallery to collect some of my paintings and have a drink and a scone each. It didn’t help that as I cut mine in half my hand shook and I dropped the bottom half on the ground.
Bother! We shared the other scone and had another quarter each.
But what comes first on a scone? Cream or jam? I always go jam first, then cream on top (preferably clotted cream, but whipped cream also works). It just spreads easier. In this case we also didn’t have butter, but to be honest I don’t think you need it. The scones were moist and didn’t have too much of a flavour of baking powder. 10 out of 10. Tasty.
Mallaband-Brown 