Time for tea

A recent report by analysts Mintel found that around £115m-worth of cream cakes were sold in the UK during 2006-2007, making them the nation's favourite shop-bought dessert. Demand is also high for tea, with 30g of vintage cha selling for a staggering £170 at a charity auction hosted by Harrods last summer - that's nearly £30 a cup!

A tradition that is around 200 years old, afternoon tea is said to have originated in the early 1800s. At the time it was common for people to only take two main meals a day, breakfast and dinner at around eight o'clock in the evening.

Anna Russell, seventh Duchess of Bedford, launched the idea of having a pot of tea and a light snack, served in her boudoir in the late afternoon, to bridge the gap between meals.

Later friends were invited to join her in her rooms at Woburn Abbey and this summer custom proved so popular that the Duchess continued the trend when she returned to London, sending cards to her friends asking them to join her for "tea and a-walking the fields". Other social hostesses quickly picked up on the idea and the practice became respectable enough to move into the drawing room. Before long all fashionable society was sipping tea and nibbling sandwiches in the middle of the afternoon.

Fast forward a couple of centuries and afternoon tea seemed to have become the preserve of old ladies in their twin sets or characters in Jane Austin novels.

But not any more. Now groups of women are shunning get-togethers in trendy wine bars in favour of the elegance, ritual and sheer indulgence of a cup of tea and cakes.

Hotels across London have month-long waiting lists for afternoon tea and sales of cake stands and tea pots are soaring.

So we thought we'd take a glamorous step back in time to discover how to create some delicious home-baked treats under the dazzling Swarovski crystal chandeliers and art deco surroundings of The Print Room on Richmond Hill.

With a dedicated patisserie team on site, The Print Room menu boasts a freshly-baked abundance of afternoon tea treats. From finger sandwiches to tea cakes, scones to lemon meringue, all served on charming three-tiered cake stands, you'll be spoilt for choice.

But as Javier Millet, senior chef de partie, told us, you don't actually need to leave the comfort of your kitchen. With the right recipes and ingredients it's as easy as pie, or should that be pastry, to recreate this Victorian institution at home.

"Choose basic recipes that are simple to make but look effective. For example scones served with clotted cream and strawberry jam, cucumber and coronation chicken finger sandwiches, tea cakes and Victoria sponge.

"Truffles are also incredibly easy and you can sprinkle them with pistachios to enhance the colour, or for a bit of luxury, powder with some pieces of gold leaf. Then all you need to do is display on your finest crockery, call your friends, make a big pot of tea and enjoy!"

Javier formerly worked at the prestigious Lanesborough Hotel on Hyde Park Corner, renowned for serving some of the best afternoon teas in London, so he certainly knows his lemon curds from his carrot slices.

His skills in the kitchen and attention to detail are second to none and he's got plenty of little hints and tips to make sure your cakes rise to the occasion and your afternoon teas are a resounding success.

"Always preheat your oven and never roll out dough more than twice. Don't forget to leave scones and tea cakes to prove and if you're melting chocolate be careful - especially with white chocolate which burns more easily than milk and dark varieties.

"Afternoon tea is definitely becoming more fashionable. People see it as another way of socialising. We go out to the pub and have a pint so why not enjoy a cake and a cup of tea?"

With famous faces including Kate Moss, Sadie Frost, Sienna Miller and Jodie Kidd all spotted taking tea' at hip 1930s-style tea rooms, afternoon tea attendees are certainly dining in distinguished company.

Tea facts

During the Victorian era, the term to take tea' was used by the lower classes and considered a vulgar expression by the upper classes.

As a nation we enjoy drinking tea on a daily basis, getting through 165 million cups a day.

How to make the perfect brew

According to the UK Tea Council this is how to make the perfect cuppa: Use a good quality loose leaf or bagged tea. This must be stored in an air-tight container at room temperature.

Always use freshly drawn boiling water. In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once.

Measure the tea carefully. Use one tea bag or one rounded teaspoon of loose tea for each cup to be served.

Allow the tea to brew for the recommended time before pouring.

Brewing tea from a bag in a mug? Milk in last is best.

Rules about tea

ACCORDING to George Orwell "There are 11 rules for perfect tea making, rules from which nobody should dare depart."

These are

• Use tea from India or Ceylon (Sri Lanka), not China.

• Use a teapot, preferably ceramic.

• Warm the pot over direct heat.

• Tea should be strong - six spoons of leaves per 1 litre.

• Let the leaves move around the pot - no bags or strainers.

• Take the pot to the boiling kettle.

• Stir or shake the pot.

• Drink out of a tall, mug-shaped tea cup.

• Don't add creamy milk.

• Add milk to the tea, not vice versa.

• No sugar!

Afternoon tea etiquette

• The spout of the teapot always faces the hostess or pourer.

• Tea should be sipped sweetly with elegance to show good manners. It's considered rude to loop fingers through the handle of a teacup or to hold the body of the cup with the palm of the hand. If seated at a table the proper way to drink tea is to raise the teacup only, placing it back into the saucer in between sips.

• It's also considered bad manners to stir one's tea in wide circular motions. Proper etiquette requires the teaspoon to be held at the six o clock position to begin. Then any added liquid is folded lightly towards the 12 o'clock position two or three times. The teaspoon should never be left in the teacup. When not in use it should be placed on the right side of the saucer.

• When seated at the table, place your napkin in your lap. The napkin should never touch the table once seated. Even if temporarily leaving the table, the napkin is set on your chair.

• Forks should never be set back down on the table. Instead, they are laid on the side of the plate.

• If served scones, split the scone in half horizontally with a knife. Butter is spread on part of one of the scone's crumb sides. This is topped with jam, if desired.