ONE
By Jamie Oliver
Afternoon tea layer cake
Strawberries, elderflower, custard, chocolate & scones
33 mins plus chilling overnight
Not Too Tricky
serves 12
Recipe From
Ingredients
plain scones
4 English breakfast tea bags
100g dark chocolate (70%), plus extra to serve
2 x 400g tins of custard
400g strawberries
50ml elderflower cordial
icing sugar, for dusting
Method
- Preheat the grill. Slice each scone into three equal rounds and, in batches in a 25cm x 30cm roasting tray, lightly toast them all.
- Snap the chocolate into a heatproof bowl in small chunks. Place the tea bags in a large measuring jug with 400ml of boiling kettle water. Sit the bowl on top and stir occasionally until melted. Remove the bowl, then scoop out and discard the tea bags.
- Once the tray is cool, line with a sheet of damp greaseproof paper. Layer half of the toasted scones in the tray and drizzle over two-thirds of the tea, letting it soak into the scones.
- Stir 1 tin of custard into the melted chocolate, then spread over the scones in an even layer.
- Hull and slice most of the strawberries, then layer them over the chocolate custard and drizzle with the elderflower cordial.
- Dunk the rest of the scone slices in the remaining tea and arrange over the top, then spoon and spread over the second tin of custard.
- Place in the fridge overnight to set, then turn out on to a board to serve. Dust with icing sugar, slice and dot over the remaining strawberries, and finish with gratings or shavings of dark chocolate.
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