The English Maximalista

Mummy Dearest is here, visiting with one of our family friends for a couple of weeks. They arrived from England last Tuesday, their suitcases filled with the usual clothing, etc, for a 2-week holiday, as well as a haul of English treats for this prodigal daughter.

Among the goodies were Yorkshire tea, Jaffa Cakes, Weetabix, Oxo Cubes, a variety of sweets that I can’t get in the States… along with some scones, and the dry ingredients for a good old English trifle. YUM.

Recently, I had mentioned to Mummy Dearest how much I loved the tea parties she threw, whilst I was a child. It must have been so much effort, when one bears in mind that back in the 1970’s and 1980’s in England, the majority of meals were still made from scratch using real ingredients and unprocessed foods.

I recalled how she used to make custard from an old family recipe, not from an “instant custard” packet like I use nowadays. Or how our family always sat at the dining table for breakfast, lunch, supper: we never ate in front of the tv. (This is most certainly not the case at my house, today!)

*****

Even though I do own a proper trifle bowl, I have only ever used it twice in all the years I’ve had it, because in my experience, Americans aren’t too keen on trifle… or at least I should say they aren’t too keen on MY trifle, which on the two occasions I made it, had ended up eating the majority of it myself, after my guests had left.

A few years ago, Mr Maximalista and I had treated Mummy Dearest to a small afternoon tea party at Fortnum & Mason in London for her 70th birthday. We decided to replicate that lovely occasion at our house, and so, one day last week, we three Brits went to my local Super Walmart to buy provisions for an English afternoon tea. 

Our menu comprised of:

• Finger sandwiches sans crusts
  • Cucumber and cream cheese
  • Gouda with truffles
  • Cheddar
  • Smoked salmon with cucumber
  • Honey glazed ham
  • Egg and cress [except without the cress because we couldn’t find any…]
• A selection of petit fours and French macaroons 
• Trifle (see my recipe below)
• The aforementioned scones, with raspberry jam
• Strawberries
• Freshly whipped cream
• Tea (Earl Grey)
• Coffee

The house that day was a pleasant hive of activity. Mummy Dearest was preparing food with our family friend; I was ejected from my own kitchen and ordered to set the dining table, amongst other general dogs-body duties. Naturally, Sadie got under everybody’s feet. And Mr Maximalista wisely shut himself in his office until tea was ready.

Having other English people in the house was a good opportunity to bust out my English china, of which I have accumulated quite a bit over the past few decades. It was the first time I had mixed-and-matched three of my white Wedgwood patterns together (Intaglio, Country Garden, and Countryware, aka the cabbage plates). Eclectic elegance.

It was also the perfect occasion to use my white Frette linens, which I love but which are a beast to iron and therefore don’t get used too often. I arranged a bouquet of pink flowers for the centerpiece. I lit some candles. The result was gorgeous, if I may say so myself!

Considering we had spent the majority of the morning shopping and putting forth a lot of effort into catering, the actual event was over relatively quickly: our afternoon tea was completely demolished within an hour!

Nevertheless, it was completely worth it as the food — and the company — was truly delightful. 

I can’t wait to do it again!

Lots of love,

M xo

PS the English Maximalista’s Cheater’s Trifle (recipe for 6) is as follows.

Ingredients:

1 packet Birds Eye custard [available in the U.S. from World Market]

1 packet jello, fruit flavoring of your choice

1/4 box of Lady Finger cookies (or substitute with Nilla wafers)

1 pint carton of whipping cream

3 cups of fresh fruit (I like to use 1 cup each of fresh strawberries, raspberries, and blackberries)

Directions:

• Split 1/2 of each cup of fruit and place in trifle bowl
• Layer the Lady Fingers on top of the fruit
• In a separate bowl, make the jello according to the directions on the packet
• Pour jello mixture on top of fruit and Lady Fingers, and allow to set
• In a separate bowl, make the custard according to the directions on the packet
• While the custard is cooling, whip the cream
• Once the custard has cooled, spoon it on top of the set jello
• Spoon the whipped cream on top of the custard
• Place the remaining 1/2 cups of fresh fruit on top of the whipped cream
• Refrigerate until serving