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Tiffy & Tallulah’s Mother’s Day High Tea

Tiffy & Tallulah’s Mother’s Day High Tea
With Mother’s Day just a handful of days away, we’ve pulled together some ideas of how to make it extra special for you and your mini. 
One of Tiffy’s favourite memories with her own Mother, Lynn, was going for high tea when she was a little girl. Time to create the memory at home, and make your very own high tea with these easy-to-follow recipes…

(Plus, download your very own high tea menu here!) 
Made for Mini Sandwiches
Yummy enough for Mummy & Mini. Try using a cookie cutter on the sandwiches for a fun twist on Mini’s usual lunch time favourite. Whether it’s flowers, stars, dinosaurs or cars, kids love these! You can use any fillings for these sandwiches, but jam looks super pretty when you go for the cut out style below (think jammie dodger!)
2 slices white or brown bread
cream cheese
jam (or any other filling of your choice) 
  1. Cut out as many shapes as you can from one of the pieces of bread using your fun shaped cookie cutters.
  2. Then using a smaller cutter, cut a smaller size of the same shape from the centre of each piece of bread.
  3. Next, cut the larger sized shape out of the second piece of bread (but don't cut the centres this time as these), these are going to be the bases of your sandwiches.
  4. Spread a layer of cream cheese over each flower sandwich 'base' piece.
  5. Put a small dollop of jam in the centre of each sandwich and spread it around a little with the back of the spoon.
  6. Pop the top piece on to finish off each sandwich, you’ll be-able to see that jam through the pieces with the centre cut out, making them feel like an extra special little treat
(recipe from eatsamazing)
No high tea would be complete without scones…
A firm family favourite, teach Mini how to make this traditional (& delicious) treat… don’t forget the jam! We’ve tried and tested a lot of recipes, but this one from BBC good foods in always a winner!
tiffy & tallulah scone recipe
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter, cut into cubes
4 tbsp golden caster sugar
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg beaten with 1 tbsp milk, to glaze
STEP 1: Put a baking sheet in the oven at 220C/200C fan/gas 7. The simple put all the flour, salt and baking powder into a food processor, whizzing in the butter until it disappears. Make sure to pulse in the sugar, then tip the mixture into a large bowl, making a well in the middle.
STEP 2: Quickly warm the yogurt, milk and vanilla in the microwave for 1 min or gently in a pan. It should be hot and might go a bit lumpy-looking but don’t panic, that’s fine! Get your mini to tip that into the well in the middle of your bowl, then quickly work into the flour mix using a cutlery knife. Once it’s all combined, stop.
STEP 3: Tip your dough onto a floured surface, then get your mini to get to work! With (floured) hands, fold that dough over a few times – to create a smoothish dough, making sure not to overwork it. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, making sure to flour the cutter each time. Then you want to squash the remainder lightly together, repeating until the dough is all used up. Final step! Get your mini to top with an egg wash, scatter flour over the hot sheet, then lift the scones on (that last bit is just for mini!) Bake for 12 mins until risen and golden. Then time for the best bit, eat just-warm from the oven, or later that day with lots of jam and cream.

Now for a celebratory drink
(Mummy we’d got for champagne if we were you) … but Mini doesn’t have to miss out with this pink lemonade recipe. Another winner from BBC Good Foods
Tiffy & Tallulah pink lemonade 
300g caster sugar
1½ lemons, sliced
1 orange , sliced
3 x 170g/6oz punnets raspberries
ice and fresh mint , to serve (optional)
This is an easy one! Just pop all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, making sure to stir often, but being careful, fruit can get super super hot. Then leave to cool. Pour through a sieve, making sure to press down with a spoon to extract all the juices (another job for mini!)  This fruit syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.
Now you’re high tea ready!
Want to choose your own recipes to mix things up?  Download your own high tea menu here, with spaces for you & mini to fill out with your delicious creations.

Need some extra inspo? We’re loving these shots from some of our Tiffy & Tallulah faves…  @raisingislaelyse and @kiddoadventures on Instagram 

Brunch BoxTiffy & Tallulah high tea brunchTiffy & Tallulah high tea brunch box