General Chat

Once in a very blue moon we’d get taken to the little Lyons tea shop.
I have never understood why we couldn’t eat all the cakes on the stand - there were always more cakes than people at the table but surely they were all for us :-S

That's orrrrrrrful Joy :-0

I thought he might be your local samosa supremo :-D

You will Island.

You don't like defo so ... ta da, I give you Daniel .... Defoe.

And now I'm off because my oven is beeping crazily. :-D

ah, there you are.....

Joy's gone to put her tea on. I guess I'll never know who Daniel is/was :-(

Names ... :-D :-D :-D

JoyLouise

That doesn’t ring any bells.

My favourite - I had such a sweet tooth In d eat the entire shop :-D

Who's Daniel? :-S

For you, Island .... Daniel :-D :-D :-D

Veg samosa :-D

We had a great bakery near us when I was young. The ones I liked best were apple turnover (with fresh cream inside too) and butterflies.

What was your favourite?

Mr Owl sounds like trouble to me :-0

Names, I bet this will bring back recollections:

Peach melba was an individual small tart-based cake with a pile of cream covered in a peach-coloured icing shaped a bit like a walnut whip.

Not at all sure how this small cake got its name because the original dessert peach melba was named after Dame Nellie Melba.

Defo? I hate defo. :-\

Tawny, I don’ remember chocolate splits or mivvi. Whichever it was it had Vanilla inside so why would Mr Owl want a vanilla one.

How about describing them a a very sweetened bridge roll?

Both are a very light dough.

I don’t remember a peach melba cake. I thought that was a peach and ice cream pudding. I don’t know why but I did like the cheesecake that had no cheese in it. Why that name?

This brings back memories of my visits to our local bakery every Saturday morning and coming back with a variety of cakes that most on here will remember.

Peach melbas
Butterflies
Almond tarts
Splits
Madeleines
Apple turnovers
Chocolate cups

And a whole lot more. :-D

Whatever .... as I wrote, not as dense as bagel dough.

Splits contain yeast and are defo bread rather than scone.

They do not have the air like some looser-textured brioche does, but have a rather more uniform texture inside.

I suppose there are numerous recipes for them, I haven't looked, but I remember eating them more than 70 years ago and they were much nicer than scones.

Island, defo not banana splits .... though I am partial to those too. :-D

Mr Owl asks vanilla, chocolate or strawberry split? :-D

I wouldn’t be surprised if there are complaints that the recipe is Canadian.

Edit: Here is a couple of British ones for a British teatime treat

https://www.theguardian.com/lifeandstyle/2010/aug/22/nigel-slater-cream-tea-recipes

https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/d/devonshire_splits.html