Midlife Lifestyle Blogger

Thursday, April 19, 2018

A Twist On A Classic - Caribbean Afternoon Tea

A Twist On A Classic - Caribbean Afternoon Tea

A Twist On A Classic - Caribbean Afternoon Tea. Happy Thursday, friends.

We had a mini heatwave here in the UK yesterday. I spent all afternoon in the garden yesterday, getting the grass cut and table and chairs out of storage. All ready for eating outside in the garden.

A Twist On A Classic - Caribbean Afternoon Tea:

New research revealed today has found that Caribbean cooking is the least tried cuisine in the UK, with only 27% of Brits having tasted Jamaican food and only a handful have tried dishes from other islands including Dominica (3%), Barbados (2.5%) and St Lucia (2%).

Celebrity Cruises, who commissioned the survey, has partnered with 2-Michelin starred chef and Masterchef: The Professionals quarter-finalist Jason Howard to encourage the nation to try this untapped food scene with a Caribbean twist on a British classic – the Afternoon Tea.

Before the afternoon tea comes to ships, Celebrity Cruises has released four recipes from the menu to encourage people to try the dishes at home.

A Twist On A Classic - Caribbean Afternoon Tea

Pineapple Scones:


100g unsalted butter
400g self-rising flour
5g baking powder
2 tbsps caster sugar
A pinch of salt, to taste
250ml milk
125g of dried pineapple or fresh pineapple cut into small cubes
10ml milk (for brushing at the end)


1. Preheat the oven to 180C. Line a baking tray with baking paper.

2. Rub the butter into the flour, until the mixture looks like breadcrumbs. Mix in the sugar and salt and baking powder.

3. Place your mix in a mixer (or a bowl if you want to do it by hand) and add your milk and dried (or fresh) pineapple.

4. Stir until the mixture is even and the dough comes together, then let it rest for 30 mins to an hour.

5. Turn out onto a floured surface and roll to 1 inch thick, then cut out with cutters of your choice.

6. Transfer to a baking tray and brush with milk and bake for 15 minutes until golden and cooked through.

A Twist On A Classic - Caribbean Afternoon Tea

Jerk Chick With Raisin And Curry Mayo: 


For The Jerk Chicken:

2 ½ tsp dried thyme
80g spring onions
2 cloves of garlic
1 onion
20g curry powder
1 ½ tsp salt
1 tsp pimento seeds
Pinch of ground clove
Pinch of ground ginger
50g fresh thyme
2 scotch bonnets
20g lemon juice
4 chicken breasts
For The Mayonnaise:

20g raisins
40g curry powder
150g mayonnaise
1 onion finely diced
20g unsalted butter

Method For The Jerk Chicken:

1. Blend all your ingredients together (the day before for the best result).

2. Rub jerk seasoning over chicken and place in your oven at 200C for 40 mins.

3. When finished take out and let cool in the fridge. 4. Once cool, slice thinly.

Method For The Mayonnaise:

1. Take your raisins and pulse them in your food processor until fine.

2. Take your onions, raisin mix, curry powder, and butter and place in a pan and let simmer on low-med heat and mix with your spoon for about 5 mins then let cool.

3. Then add the mayonnaise and mix it all together.

4. Place in your fridge until ready to use.

To Assemble:

1. Using the bread of your choosing, take two slices and butter both with your mayonnaise mixture.

2. Delicately layer your jerk chick slices on top of the mayonnaise on one of the slices of bread

3. Add thinly sliced cucumber on top.

4. Layer the second piece of bread on top and slice it into crustless finger sandwiches.

A Twist On A Classic - Caribbean Afternoon Tea

Soursop, Mango, And Passion Fruit Cheesecake: 


250g cream cheese at room temperature
110g granulated sugar
1 zest of lemon
1 tsp vanilla extract
100ml heavy cream
150g digestive biscuits
½ tsp mixed spice
10g melted butter
500ml soursop juice
80ml condensed milk
4 passion fruits
2 fresh mangos cut into small cubes
 Pinch of freshly chopped mint
3 gelatine leaves
For serving: 4 100ml jars (for serving).

Method For The Soursop Cubes:

1. Put your gelatine leaves in cold water to sit while you get your soursop mix ready.

2. Take the soursop juice and heat it on medium heat until it reduces by half.

3. Add the condensed milk and lemon zest, then remove from heat as soon as it starts to simmer and set aside.

4. Then take your gelatine and squeeze all the water out, add to your mix and whisk until it dissolves.

5. Take a tray and place cling film flat along the bottom of the tray.

6. Pour your mix in and place in the fridge to set for 30min to 1 hr.

7. Cut into small cubes for use when ready.

For The Cheesecake Mix:

1. In a bowl, mix together the cream cheese, 100g of your sugar, lemon zest, and vanilla extract until combined.

 2. Then add heavy cream and whisk for two more minutes until combined.

3. Cool the cheesecake mix in the refrigerator for at least an hour before serving.

4. For the base, take the digestives and pulse them in a food processor until they look like bread crumbs.

5. Then add the melted butter and the mixed spice and combine.

6. Take your diced cubed mango, passion fruit and mix with chopped mint and 10g sugar, then set aside.

To Assemble:

1. Place digestive mix in the bottom of each jar.

2. Place a layer of cheesecake mix.

3. Then a layer of your mango and passion fruit mix.

4. Then your cheesecake mix.

5. Then a thin layer of your mango and passion fruit mix again.

6. And finished with cubes of soursop gel on top.

A Twist On A Classic - Caribbean Afternoon Tea

Jamaican Ginger And Scotch Bonnet Tea: 


50g Jamaican ginger, washed, cleaned, and sliced thin
2 green scotch bonnet peppers
1 yellow scotch bonnet pepper
Brown sugar (to taste)

1. In a saucepan, cover the ginger with 500ml of water and bring to a boil.

2. Place the scotch bonnet peppers (whole) in your teapot of choice and pour your hot water with ginger over. Let the tea brew for 5 mins, the pour.

3. Sweetened to taste if you like.

A Twist On A Classic - Caribbean Afternoon Tea
Recipes provided to me by Jason Howard and Celebrity Cruises.

A Twist On A Classic - Caribbean Afternoon Tea:

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A Twist On A Classic - Caribbean Afternoon Tea:

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So I hope you have enjoyed today’s post. So if you like, you can also share your thoughts here too in the comments below.


  1. These look like fabulous recipes - wow, delicious!! x

  2. These all sound so tasty! Especially that passion fruit cheesecake. Yum!

  3. I will share a spot of tea with you any time, come over and see which you would like me to bring to the party at http://shopannies.blogspot.com

  4. These are exciting recipes. Something totally different. I have to give them a try!

  5. I am a scone eater. Trying these pineapple scones. These recipes look delicious.

  6. I love scones, and I am now so excited to try this recipe because I grew up in the Caribbean and also love pineapples. This post has a lot of great inspiration for a wonderful party.

  7. I am intrigued by each and every one of these recipes. What a wonderful treat that would be to enjoy an afternoon outdoors sampling this selection of Caribbean cuisine. Yummy!

  8. Looks good! Thanks so much for linking up with me at the Unlimited Link Party 28. Pinned!

  9. I'm not sure I've tried that much Jamaican food myself! Thanks for sharing at the What's for Dinner party! Have a great week.


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