Tea Party for Dystonia
Dear Supporter,
Thank you very much for holding a ‘Charity Tea Party’ to raise funds and
awareness for The Dystonia Society.
I hope that the information and materials in this pack will be helpful in making
your event a great success. Please feel free to choose your own preferred
recipes and ideas.
Please do not forget to send in a photograph of your event for entry into the
competition and also for our newsletter, website and fundraising display board.
The photograph quality is important; generally if it is taken with a digital
camera it will be fine.
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The photograph will need to be around 1MB but the higher the resolution the
better
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If you wish to send in a photograph that’s fine (as we can scan it) but we are
unable to accept printed photos from a magazine page as they may appear
pixelated when reproduced.
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jpeg is the most preferable format
Please email photographs to [email protected]
Good luck with your event, and thank you once again for your very welcome
support.
Ann Dedman
Community Fundraiser
[email protected]
0845 803 1004
Tea Party – Ideas
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Fancy Dress or Special Dress Code
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Have a price / donation list for Tea & Cakes available for all to see.
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If you have a large selection of cakes sell them as whole Cakes as well as by the
slice (remember cakes can be costly to make – don’t sell them too cheap)
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Run a raffle (if you can get some items donated)
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Guess the weight of a fruit cake; if you are donated one
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Use the recipes in the pack or copy and sell them (or produce your own)
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Make people aware of ingredients in cakes – especially if they contain nuts
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Copy the Tea Quiz and charge per entry (give a prize to person who gets 100%)
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Raise awareness of Dystonia by displaying the poster, Balloons and literature
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Invite the local newspaper to report on your event
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Take photographs of your event and send them to the London Office for inclusion
into the Newsletter / Website / Best Tea Party Photo Competition. Digital
photographs are best (see cover letter for guidance)
Most importantly have fun with the Tea Party Event – However you choose to run it.
Please telephone the Office or email [email protected] if you require any
further materials for your event
Thank you for your support!
Tea Etiquette Quiz; for fun and fundraising
1. If serving tea at a tea party, lemons should always be in wedges, not a slice?
a) True
b) False
2. What should you never add to tea that has lemon in it?
a)Sugar
b) Cold water
c) Milk
d) Sugar syrups
3. What is a tea slop basin?
a) A plate for your tea spoon and lemon rinds
b) A dish designed for your used tea leaves
c) A dish from which you spoon out fresh tea leaves
d) A bowl for extra tea you might have poured out of the tea pot
4. Why is it more appropriate to say you “drink tea” instead of you “take tea”?
a) In Victorian times, the only people who said “take tea” were the lower classes
b) “Drink Tea” is considered more specific and therefore better use of manners
c) To” Take Tea” implies a lack of manners
d) In old England, to take tea literally meant to steal tea
5. The spout of the tea pot and tea kettle should face where?
a) Toward the guest of honor at tea
b) Toward the host
c) Always to the East
d) Away from the host and guests if possible
6. If you are at a formal tea party it is proper to keep your gloves on while drinking tea?
a) True
b) False
7. The same good tea can be used to make as many as six small pots or cups. Green tea
has a different composition - how many pots or cups can you make with 1 single amount?
a) 1
b) 2
c) 3
d) 4
8. The origins of tea are believed to be what country?
a) India
b) Japan
c) Greece
d) China
9.
What foods will be included in a ‘Cream Tea’?
a) Scones and other sweets
b) Scones and Sandwiches
c) Scones, Jam and Cream
d) Sandwiches and other Savories
10. What is added to transform a regular high tea into a royal tea?
a) Devonshire cream for scones
b) Champagne
c) Wine
d) Lemonade
11. A Ploughman’s Tea (or Farmer’s Tea) was hearty and included meat pies, cheeses and
fruits. During what time of the day was a Ploughman’s Tea held?
a)10am – 12 pm
b)12 pm – 2 pm
c) 2 pm – 4pm
d)3pm – 5pm
12. Traditionally a tea cup holds 6 ounces
a)True
b)False
13. Which ingredient should always be included in a traditional English trifle served at high
tea?
a)Champagne
b) Sponge Cake
c) Pound Cake
d) Sherry
14. If you are sitting at the table, what should you do with your saucer when you are sipping
tea?
a) Leave it on the table
b) Hold the saucer under the cup
c) Hold the saucer, but keep it well below the cup when you are sipping tea
d) Push the saucer into the middle of the table and move it back only when you are ready
to put the cup down again
15. It is proper etiquette to hold your pinky in the air while bringing your tea cup to your
mouth for a sip
a)True
b) False
Tea Trivia Quiz
1.Who invented Afternoon Tea?
a. John Montagu, 4th Earl of Sandwich
b. Anna Russel, 7th Duchess of Bedford
c. Sir Alexander Grant
d. Georgiana Cavendish, Duchess of Devonshire
2.Tea is the worlds most consumed beverage.
a. True
b. False
3.What type of tea is most common in the UK?
a. Breakfast Tea
b. Green Tea
c. Earl Grey
d. Oolong Tea
4.Which country are scones originally from?
a. England
b. Wales
c. Scotland
d. France
5.Darjeeling tea produced is in India.
a. True
b. False
6.When was the Boston Tea Party?
a. 1693
b. 1723
c. 1773
d. 1803
7.George Sanders and Clarence Kelly wrote which tea-related song?
a. Tea for Two
b. I’m a little tea pot (The Tea Pot song)
c. Tea in the Sahara with you
d. Polly put the kettle on
8.How is a drop scone cooked?
a. Fried
b. Baked
c. Steamed
d. Boiled
9.How many cups of tea are drunk each day in the UK, according to the UK Tea Council?
a. 5 million
b. 12 million
c. 76 million
d. 165 million
10. Who invented the Tea Pot?
a. The British
b. The Chinese
c. The Indians
d. The Japanese
11. A Geisha is a Japanese hostess who specialises in the traditional Tea Ceremony.
a. True
b. False
12. What is the minimum required fat content in clotted cream?
a. 15%
b. 35%
c. 55%
d. 75%
13. Which Alice in Wonderland character hosts a Tea Party?
a. Alice
b. The White Rabbit
c. The Queen of Hearts
d. The Mad Hatter
14. In which county is the UK’s only tea plantation?
a. Cornwall
b. Yorkshire
c. Lancashire
d. Essex
15. When did PG Tips introduce the Pyramid Tea Bag?
a. 1985
b. 1990
c. 1996
d. 2002
Answer Sheet
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Name
Answers – Tea Etiquette Quiz
1. If serving tea at a tea party, lemons should always be in wedges, not in slices.
Answer: B - False
2. What should you never add to tea that has lemon in it?
Answer: C - Milk
3. What is a tea slop basin?
Answer: B - A dish designed for used tea leaves
4. Why is it more appropriate to say you "drink tea" instead of you "take tea"?
Answer: A - In Victorian times, the only people who said "take tea" were the lower classes
5. The spout of the tea pot and tea kettle should face where?
Answer: B - Toward the host
6. If you are at a formal tea party, it is proper to keep your gloves on while drinking tea.
Answer: B - False
7. The same good tea can be used to make as many as 6 small pots or cups of tea. But green tea has a
different composition. How many cups or pots can you make with one single amount of green tea?
Answer: C - 3
8. The origins of tea are believed to be in what country?
Answer: D - China
9. What foods will be included in a "cream tea"?
Answer: C - Scones, jam and cream
10. What is added to transform a regular high tea into a "royal tea"?
Answer: B - Champagne
11. A ploughman's tea (or farmer's tea) was hearty and included meat pies, cheeses and fruits. During what
time of day was a ploughman's tea held?
Answer: B - 12 p.m. to 2 p.m.
12. Traditionally a tea cup holds 6 ounces.
Answer: B - False
13. What one ingredient should always be included in a traditional English trifle, which is often served at
high tea?
Answer: D - Sherry
14. If you are sitting at a table, what should you do with the saucer when you are sipping tea?
Answer: A - Leave it on the table
15. It is proper etiquette to hold your pinky in the air while bringing your teacup to your mouth for a sip.
Answer: A – True
Answers – Tea Trivia Quiz
1. Who invented Afternoon Tea?
b) Anna Russell, 7th Duchess of Bedford
2. Tea is the most consumed beverage in the world.
b) false – water is.
3. What type of tea is most common in the UK?
a) Breakfast Tea
4. Which country are scones originally from?
c) Scotland
5. Darjeeling Tea is produced in India.
a) True
6. When was the Boston Tea Party?
c) 1773
7. George Sanders and Clarence Kelly wrote which tea-related song?
b) I’m a little tea pot (The Tea Pot song)
8. How is a drop scone cooked?
a) fried
9. How many cups of tea are drunk each day in the UK, according to the UK Tea Council?
d) 165 million
10. Who invented the Tea Pot?
b) The Chinese
11. A Geisha is a Japanese hostess who specialises in the traditional Tea Ceremony.
a) True
12. What is the minimum required fat content in clotted cream?
c) 55%
13. Which Alice in Wonderland character hosts a Tea Party?
d) The Mad Hatter
14. In which county is the UK’s only tea plantation?
a) Cornwall
15. When did PG Tips introduce the Pyramid Tea Bag?
c) 1996
Gluten Free Fig and Orange Brownies
Danny Bryden, semi-finalist on the Great British Bake Off, has
kindly donated a recipe for you to try out at your tea parties and
bake sales. We watched Danny create some fantastic recipes on
Series 3 of the ‘Bake Off’ and we would like to say a huge thank
you to her for her kind support!
Sometimes you just need a treat, and these brownies will provide
that. They’re easy to make, don’t require any fancy decorating or
baking skill, and manage to combine a dry exterior with a soft gooey
middle so are perfect for eating by hand and balancing on your
saucer next to your teacup. They don’t need to be stored in the fridge when you’ve made them, but I
keep mine there as I really like the extra firmness that contrasts with the soft, earthy interior. You won’t
have any such trouble with worrying about whether to keep yours in the fridge however- all yours will
go if you bake them for a dystonia tea party I promise. How great a deal is that? A good cause, a good
brownie and no worrying about what to do with the leftovers.
This brownie recipe is suited very well to gluten
free flour as the proportion of flour/cocoa powder
is tiny in comparison to the butter, eggs and
chocolate that go into the rest of the brownie.
There is minimal need for a rising agent in a
brownie and the flour is providing very little
structure so gluten free is just fine, however
using normal plain flour fine too.
100g figs
1 tablespoon Amaretto
300g golden caster sugar
250g salted butter
250g chocolate (100g Maya Gold and 150g plain 50-55% cocoa solids)
3 large eggs
2 tablespoons mayonnaise (full fat) or 1 egg yolk
60g plain flour ( or you can use gluten free flour, I use Dove’s Farm gluten free bread flour in these
without any probelms)
60g cocoa powder
1/2 teaspoon baking powder
Grated zest of 1 orange
1 teaspoon orange extract
23 cm square cake tin
Set oven at 180 degrees C (160 degrees fan), Gas 4
Makes 12
Method
1. Grease and line the bottom and sides of the cake tin with baking parchment
2. Cut the figs into small pieces about 1 cm square. Leave to soak in the Amaretto.
3. Chop the Maya Gold and 100g of chocolate into pieces and melt in a bowl over a pan of simmering
water. Chop the remaining 50g chocolate into small rough pieces.
4. Put the sugar and butter in a food mixer and beat until light and fluffy
5. Best the eggs and mayonnaise lightly together in a small bowl
6. Sift together the flour, cocoa and baking powder
7. Add the egg and mayonnaise mixture slowly to the sugar and butter mixture, still beating.
8. When all is mixed in, fold in the flour and cocoa mixture using a metal spoon. When almost completely
folded in, add the eggs, orange zest and orange extract.
9. Spoon into the cake tin and smooth the top.
10. Bake for 30 minutes. The mixture should be sticky in the middle but not raw and look softer in the middle
than at the edges. If the brownie is not cooked return to the oven for 3-5 minutes.
11. Leave to cool and get solid before cutting into squares.
Quick & Easy Fruit Cake
To bake this cake, you will need a 7" (18cm) square or 8" (20cm) round cake tin (the type with the
push out bottom is easiest to use).
Ingredients
• 120g/4oz Margarine
• 170g/6oz Sugar
• 340g/14oz Dried fruit - this can be a mixture
of raisins, sultanas, cherries, peel...
whatever you fancy!
• 225ml/8floz Water
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1tsp Bicarbonate of soda
1 half tsp Mixed spice
2 Beaten Eggs
120g/4oz Plain flour
120g/4oz Self-raising Flour
Pinch of Salt
Method
1. Preheat the oven to 350°F/180°C/Gas Mark 4
2. Prepare the tin by applying a thin layer of margarine and lining with two layers of greaseproof paper.
3. Put the margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a
moderate heat. Bring to boil and simmer for one minute.
4. Pour into a mixing bowl and allow to cool*.
5. Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin.
6. Bake for about an hour and a quarter. You may need to put brown paper over the top if the cake
starts to singe before it is cooked throughout.
7. The cake is ready when an inserted skewer comes out clean - leave to cool on a wire rack.
This is a very forgiving recipe; you don't even have to be very precise with the measuring out.
The cake can be 'spiked' with brandy (or whatever you fancy) before being covered in marzipan and
icing. Unlike more traditional fruit cake recipes, you can eat it straight away if you want to, without even
waiting for it to cool completely.
To Spike the Cake
Take a skewer and insert it into the cake about a dozen times in an evenly spaced pattern. Then pour a
tablespoon or two of brandy over the surface of the cake. Wrap it up in aluminium foil and leave for a few
days, then pour more alcohol over it, and wrap it up and put it away again. It can be given several doses,
depending on preference.
* Please note you need to allow the mixture to cool because if it is still very hot when you add the eggs,
they may cook straight away, and the cake won't rise properly.
Vanilla Cupcake Recipe
Follow this quick and easy vanilla cupcake recipe for a scrumptious, tasty treat.
Ingredients
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100g butter or margarine
100g caster sugar
100g self-raising flour, sifted
2 eggs
1/4 teaspoon baking powder (optional)
1/2 teaspoon vanilla essence (optional)
75g butter
175g icing sugar, sifted
Method
Make the vanilla cupcakes
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Preheat the oven to 180°C Electric oven | Electric fan oven 160°C | Gas Mark 4 and place 12
paper cases into a muffin tin.
Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until
very light and fluffy.
Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla
essence.
Carefully fold in the flour (and baking powder if using).
Alternatively, you can mix the ingredients together using a food processor. Use the pulse
button to mix together in between adding the ingredients in the order above.
Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the vanilla cupcakes
are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the
cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the
cupcakes otherwise they will dry out. Lift the vanilla cupcakes out of the muffin tin and leave
to cool on a wire rack.
Make the vanilla butter icing
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Using an electric whisk, food processor or wooden spoon, beat the butter until very soft.
Gradually add the icing sugar and a few drops of vanilla essence and beat into the butter
until you have a smooth paste. When the cakes are cool, drizzle some vanilla icing mixture
over the top. These cupcakes are best eaten on the day they are made.
Honey and Ginger Cake with Spicy Icing
This is an old recipe so I am afraid is all in imperial measures – my scales do both imperial and
metric so I have never bothered to work out the conversion. Quantities don’t seem to be that
critical; I have given original values and my variations.
3 large tablesp honey and/or golden syrup (I generally use two of honey to one of syrup as all
honey can be a bit strong. If you like the taste some molasses in place of some syrup is good
too).
41/2 oz margarine or butter
11/2/ oz sugar (I usually use soft dark brown)
13/4 teasp bicarbonate of soda dissolved in a little milk
9 oz plain flour (for a very light cake use SR flour all or in part, for a heavy one use part rye flour. I
usually use SR or half plain, half SR flour)
1
/2 teasp salt
1
/2 teasp mixed spice
1
/4 teasp grated nutmeg
2 good teasp ground ginger
1 egg beaten
generous 1/4 pint milk
2-3 stems of ginger in syrup if liked – finely chopped
Grease either a round tin c 7-8 inches for a double layer cake, or a baking tray for single layer
cake and line with non-stick paper. Set oven to gas mk 3, 170ºC, 325º F
Melt the syrup, honey, margarine and sugar in a saucepan over a gentle heat. Remove from heat.
Dissolve the bicarb in the milk and add to the pan. (Kids love the reaction!) Add the flour and
spices then stir in the egg, milk and stem ginger if liked. I add some of the syrup from the jar – a
teaspoon or so if I have enough. The mixture will be very runny at this stage. Pour into the cake
tin and bake for around 50 minutes for the two layer cake, 25 mins for the single layer. Test in the
usual way. When done, cool on a rack. Cut round cake in two.
Spicy Icing
2 oz margarine or butter
4 tablesp icing sugar – sieved is easier
good pinch each of mixed spice, cinnamon, grated nutmeg
a little syrup from preserved ginger if liked.
Beat well together and use between layers or to cover top of cake. You can add more stem
ginger at this point as extra filling or decoration. Keeps well – if allowed to! Enjoy!!
Charity Tea Party
Raising funds for
Registered Charity No. 1062595
Scottish Registered Charity No. SC042127
At:
Date: