by Gail Kavanagh

Created on: December 08, 2008

Afternoon tea, usually served between 3pm-5pm, is a pleasant institution that is rarely seen today except in English-style cafes. Afternoon tea was introduced into society by the Duchess of Bedford in the early 19th Century and quickly became popular. Guests were invited to enjoy a variety of sandwiches, cakes and small pastries, all taken, of course, with a cup of tea.

Afternoon tea is still an enjoyable way to entertain guests and show off your baking skills. The occasions that call for afternoon tea include birthdays, Valentine's Day, Mother's Day, anniversaries and get-togethers with girlfriends. Lay a pretty table, bring out your best china, and serve afternoon tea inside, on a balcony or veranda, or in a sunny garden spot.

The preferred beverage for afternoon tea is, of course, tea. This should be served in a teapot, with matching cream jug, sugar bowl and a plate for lemon slices. Darjeeling or Ceylon tea are good choices. Put the tea leaves a spoonful for each person according to the size of your tea pot, and `one for the pot' as they say in the UK into the warmed pot and pour on fresh boiling water.

To keep the tea hot you can cover the pot with a tea cozy, but it is best served fresh.

If you and your guests prefer, you can dispense with the cream and sugar and serve Earl Grey, Jasmine or delicious smoky Lapsong Souchong instead. But these can also be offered in conjunction with conventional tea.

If you prefer to serve coffee, it should be brewed and kept in a large coffee jug with cream and sugar on the side.

On hot days, a cup of tea is still refreshing but iced tea with lemon may be preferred. There are also many varieties of fruit and herbal teas which can be served. Make up several serves and keep the tea cool in the fridge to be served with ice.

The basis of afternoon tea food is the sandwich. These do not have to be thinly sliced and buttered cucumber sandwiches, although these are surprisingly delicious. You can experiment with different types of bread, fillings and spreads. You can use rolls or crisp bread. But the important thing is that the sandwiches should look and taste fresh.

If you make your sandwiches ahead of time, cover the plate with plastic cling film and store it in the fridge. Sandwiches for afternoon tea should never curl at the edges, or look dried out. The fillings should not be sloppy or messy.

Simple but delicious sandwich fillings include hard boiled eggs mashed with a little mayonnaise and curry powder; tuna with finely chopped

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