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Posts Tagged ‘Devonshire Tea’

The Genuine Article

Perhaps this may not apply to American readers, but the Australian and New Zealand (and English, natch) readers would be aware of the genius that is the Devonshire Tea.

Cornwall has recently trademarked its cornish pasties so that, unless it is made with Cornish ingredients and/or in Cornwall, a baker cannot call it a Cornish pasty. It’s just a pasty. Curiously this is a seriously big deal here in the UK.  While I agree it is positively anal, I am also aware of the steaming piles of excrement I have been served that allegedly is a Devonshire Tea.  As such I am advocating Devon trademarks the tea name. This would, also, be a big deal.

A Devonshire Tea is a pot of tea, milk, sugar if you will, two scones (either plain or fruit), a pot of jam and a massive pot of Devonshire clotted cream. Something like this:


Did you spot the fatal error in the presentation of the Tea? Yep, not enough cream. The pot should be twice that size.  You don’t mess with Devonshire people when it comes to their cream, as the tea shop owner found to her horror when she presented this measly amount of cream to the table. I’ve never seen a group of old aged pensioners bay for blood before.

The ideal of the proper Devonshire Tea is to smear a bit of jam on the scone, then pour teetering piles of cream onto the scone, preferably bigger than your mouth. The problem with a proper Devonshire Tea is you need clotted cream. If the cream is not thick enough that a spoon can stand up in it (and no, really whipped doesn’t count) then it’s not a proper Devonshire Tea.

That’s not to say it’s not nice to have jam and cream on scones. It’s bloody nice in fact. It’s just truly sublime here. And I’d encourage all of you to visit this magnificent county and have a proper Devonshire Tea here. You will thank me.

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