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scones with clotted cream and strawberry jam, crunchy shortbread fingers maybe with stem ginger or white chocolate in the mix, some mini meringues maybe with some coffee flavoured cream.


A selection of teas to drink of course but what about some fruity Pimms or some Luscombes cool ginger beer or maybe a glass or 2 of Ashridge champagne- style cider. I think a cutting cake or 2 should take centre stage especially if you have a cake stand – a rich, moist fruitcake and a traditional Victoria sponge packed full of jam, cream and fresh fruit. I know traditionally it’s only filled with jam but this is a chance to really push the boat out. When you have your afternoon tea, make it an occasion and enjoy it with friends, get the bunting out and pray for good weather.•


Here is our fail-safe recipe for:


Victoria Sponge Filling –


For the cake - 250g butter


250g caster sugar


4 medium free-range eggs


250g self-raising flour 2-3 tbsp milk


1


4 tbsp strawberry jam 300ml double cream 100g fresh ripe


strawberries, hulled and sliced


Icing sugar for dusting Fresh mint sprigs to garnish


Heat the oven to 190C/Gas 5. Line 2 x 21cm or 3 x 18cm sandwich tins with baking


parchment. 2


 


3 4 5


6 


   


Poole Farm has been in the Thomas family for over half a century producing award winning pork, sausages, dry cured hams and bacon smoked and unsmoked.


   


Our produce has won Taste of the West awards for the last 6 years and we are proud to supply to shops, pubs, hotels, farm shops, restaurants and cafes throughout South Devon, with a delivery service. We also sell directly to


      


Silver ‘Taste the West’ award for Cooked Honey roast ham, green gammon cooked; plain pork sausages and pork chipolatas; dry cured, smoked streaky, smoked back bacon and our dry cured green back and green streaky bacon.


Hog Roast & BBQ’s are our speciality


   


 


the public through Farmers’ Markets,.


 


  


We offer a wonderful Hog Roast and Barbeque service available for parties, events and special occasions too. This includes fill service and clearing away leaving no work for you.


  


Sally Thomas trained as a Chef, has many years of catering experience and is happy to directly discuss your requirements.


* We also supply shops, pubs, restaurants, cafés & farm shops * Come and see us at Farmers’ markets, Local shows and events


´  ´ 


 


For more infomation tel: 01803 812719 (Poole Farm) 01626 821056 (Office) Sally 07788 925773 Email: info@poolefarmltd.com


Pool Farm 153x225 Advertorial.indd 1 8/9/10 10:27:58


David Jones Manna from Devon 01803 752943 www.mannafromdevon.com


7


Put the butter, sugar, eggs and flour in a food processor and whizz until perfectly smooth. Add enough of the milk to get a dropping consistency.


Divide the mixture equally between the cake tins and smooth the tops with a knife.


Bake in the oven for 20-30 minutes until an inserted skewer comes out clean.


Turn the cakes onto a wire rack to cool.


Whip the cream until thick. Spread the jam on 1 large cake or 2 of the smaller ones. Spread the cream over the jam. Arrange the sliced strawberries and put on top of the cream.


Pile the cakes on top of each other with the plain one last. Dust with icing sugar. Transfer to a serving plate and cut into wedges to serve.•


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