The Autumn leaves are falling and it won't be long before we're all turning our clocks back an hour, but as we get ready for the long nights and cold days ahead, let the Kafevend blog transport you back to the warmth of summer sunshine and afternoons spent lingering on café terraces with a cup of tea, a plate of scones and matching pots of jam and clotted cream. We've recently encountered a couple of ideas for a traditional cream tea that are new to us and we'd like to share them.
Generally, the only question up for debate when you're enjoying a cream tea is whether to layer your scone with jam or cream first. However, our latest discovery involves removing jam from the equation altogether. So the question is, have you ever eaten Thunder and Lightning? Those who have will be smiling knowingly at this point, while those who haven't might be feeling a little perplexed. It turns out that as well as being a weather phenomenon, Thunder and Lightning is also a variation of the cream tea and a long-standing tradition in Cornwall. To make this stormy sounding treat you'll need to spread some clotted cream onto a scone or slice of bread, then drizzle treacle, golden syrup or honey over the top. It's as simple as that!
Our other cream tea lead comes courtesy of the Channel Islands where you can have Jersey Black Butter to top off your scone, should you fancy a change from jam.
Despite its name, Black Butter contains no dairy ingredients at all. Instead, Lé Nièr Buerre, to give it its Jersey French name, is made from apples, cider, licorice and spices.
In its past Jersey was home to a high number of apple orchards and the harvest was used to make cider, brandy and the aforementioned Black Butter. 'La Sethée D’Nier Buerre' was an annual event that drew whole communities together to make Black Butter. Though many orchards have since been turned over to the cultivation of potatoes, namely Jersey Royals, some have survived and cider, brandy and Black Butter continue to be manufactured, albeit on a smaller scale.
October is apple harvest month and The National Trust for Jersey have organised an event beginning on Thursday 22
October and finishing at lunchtime on Saturday 24
. Members of the public will be able to join in with the traditionally communal task of making Black Butter, which involves simmering a vast vat of cider over a fire for a day or so until it's been reduced by half. Next, apples, sugar, licorice and spices are added, at which point the mixture must be stirred continuously with a large wooden paddle. After all that work we expect everyone will be ready for a cup of tea and a hearty scone topped with the fruit of their labours, not to mention some clotted cream made from the famously creamy milk of Jersey cows!