UK National Cream Tea Day and Royal Albert Winsome, Blueberry Dutch Baby

A wonderful and busy week for us this week. Our daughter and son-in-law were here from out of state again looking for property.

They left Friday, hopefully to return for the summer in the next month...so excited!

And, June 8th is National Cream Tea Day in the UK.... according to some sources, or June 28th to others... and the whole month is Cream Tea Month....

This strawberry cream tea is from Burleigh, UK advertising their limited edition Black Willow. Burleigh is famous for it's Blue Calico pattern... not sure about the Black Willow though, as I love the Blue Willow.

If you wonder what a cream tea is... just think scones, jam and ideally clotted cream. The above photo is from Cornish clotted cream producer Rodda... one of the best you can get commercially in the UK... almost as good as in the Devon and Cornish tea shops and farmhouses offering afternoon tea. The photo also includes Tiptree Strawberry jam... another English staple. Tiptree is purported to be Queen Elizabeth's favorite jam maker...

There is a controversy between Devon and Cornwall as to which goes on first... the jam or the cream. As both are equally delicious, I am not bothered....

And I didn't make scones a cream when the kids were here... too much gallivanting around and spending time together in their trailer at a nearby stsate park. But to cheer us up after they had left... I made our favorite Blueberry Dutch Baby dessert with the biggest organic Blueberries we have had! 

And used the Royal Albert Winsome pattern china, which is a new acquisition...

Love the floral bands of pink Roses and blue Forget-Me-Nots...

This pretty pattern was made from 1966 to 1997, but this is the older mark which dates to 1966-1970s. 
Love it!

I used a Royal Winton, England Golden Age cream, sugar and tray set. I love this pattern... and it doesn't stay around long!

And, of course, I used one of my Royal Albert Old Country Roses plates for our 2 pieces of my Blueberry Dutch Baby...

The Blueberries are huge! This is a handful on a full sized saucer...
some are almost as big as a quarter! And they are delicious!

The recipe, a family favorite, calls for it to be made in a frying pan... but I have always used an old Pyrex 9.75 inch deep dish pie plate....

Blueberry Yorkshire Pudding Dessert

Ingredients:

1/2 cup flour...I use either unbleached or our local organic white Wheat

1/2 cup milk...only almond milk in this kitchen

2 large eggs

2 Tbs granulated sugar

1/8 tsp ground nutmeg

1/8 tsp salt

3 Tbs butter

1/2 cup blueberries, either fresh or frozen...any fruit can be substituted

juice from a lemon

powdered sugar

maple syrup if desired...we use organic pure

Method:

Preheat oven to 425 degrees or 400 if convection with rack in lowest position. 

Beat flour, milk, eggs, salt, sugar and nutmeg, which may be a bit lumpy. Let sit and rest while you prepare pan.

The original calls for a cast iron skillet, but I have never used one...instead using a 9.5 inch Pyrex pie plate I got in 1974 as a wedding present.

Place butter in pan in oven until melted, then remove, pour in the batter and distribute the berries. Return pan to oven and bake until puffy and golden, about 20 minutes.  Sprinkle with lemon juice, powdered sugar and eat warm with maple syrup, if desired. Serves 4...although we have been known to finish it in one go...blush...blush!

Well, enjoy your cream tea whatever way you choose!