This lovely little vintage recipe for Condensed Milk Afternoon Tea Cakes is my adaptation of a recipe found in an old cookbook, “Farmhouse Fare“.
JUST Four Ingredients in the Recipe
This lovely little vintage recipe for Condensed Milk Afternoon Tea Cakes is my adaptation of a recipe found in an old cookbook, “Farmhouse Fare“.
The recipe has JUST 4 ingredients in it, and the recipe makes between 20 and 24 dainty cakes that are just delicious, espeically with a cuppa.
I’ve made these several times now, for my Sunday Tea Tray Supper, as well as for the weekly cake tin.
They are brilliant for picnics, and for the WI cake stall too – we usually sell 2 cakes with a cup of tea of coffee, and people love them.
The 4 ingredients are: butter or margarine; SR flour, 1 x 397 tin of condensed milk and 2 eggs, that’s it.
The last time I made these, I used a tin of caramel condensed milk, as that’s all I had in my pantry, and they were even more delicious.
The cakes shown in today’s photos are the ones I made with the caramel condensed milk, so don’t expect the same colour if you are using regular condensed milk.
The original recipe as seen in the vintage cookbook is shared below, and suggests you add vanilla or lemon essence.
I usually add vanilla extract, which adds a lovely flavour to these wee afternoon tea cakes. I suspect that grated lemon zest would work well too.
These cakes, or buns as I call them, may not be as showy as the overblown cup cakes you now see everywhere, but what they lack in looks is more than made up for in taste.
You MUST use a normal sized patty tin/pan for these cakes, and NOT a muffin tin which will be too big.
The small patty tins that you would use for fairy cakes or butterfly cakes is the perfect size, and you will need small paper cake cases, again, as you would use for fairy cakes.
You can ice these if you wish – I have in the past added some vanilla buttercream, but we actually prefer them plain, as you get the lovely mellow taste of condensed milk and vanilla
I hope you enjoy these little Condensed Milk Afternoon Tea Cakes if you make them – sometimes LESS is really MORE! Karen
Original Recipe and Other Options
- Original Recipe for Afternoon Tea Cakes
- INGREDIENTS:
- 4ozs margarine
- 8ozs flour
- 1 teaspoon baking powder
- 1 tin sweetened condensed milk
- 2 eggs
- Pinch of salt
- A few drops of lemon or vanilla essence
- Method is the same as my adapted recipe
- Optional Extras:
- Use caramel condensed milk
- Add grated zest of 1 lemo or an orange
- Add vanilla buttercream to the top of the cakes
More Condensed Milk Recipes
More Vintage Recipes
- A Vintage Recipe: Queen Cakes for Mothering Sunday
- The Queen’s Scotch Pancakes (Drop Scones)
- Vanilla Butterfly Cakes
Farmhouse Recipes
- “Cut and Come Again” Farmhouse Fruit Cake
- Overnight Country Fruit Bread
- Farmhouse “Teacup” Spiced Fruit Loaf Recipe
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Sunday Tea Tray Supper Photos
Recipe for Condensed Milk Afternoon Tea Cakes
Condensed Milk Afternoon Tea Cakes
This lovely little vintage recipe for Condensed Milk Afternoon Tea Cakes is my adaptation of a recipe found in an old cookbook, "Farmhouse Fare".
This recipe has JUST 4 ingredients in it, and the recipe makes between 20 and 24 dainty cakes that are just delicious, espeically with a cuppa.
I've made these several times now, for my Sunday Tea Tray Supper, as well as for the weekly cake tin.
They are brilliant for picnics, and for the WI cake stall too - we usually sell 2 cakes with a cup of tea of coffee, and people love them.
Ingredients
- 115g butter or margarine
- 225g SR flour
- 1 x 397g condensed milk or caramel condensed milk
- 2 eggs, beaten
Instructions
- Pre-heat oven to 200C/180C Fan/400F and line 2 x 12 hole patty tins with paper cake cases.
- Melt the butter or margarine over a gentle heat, then add the tin of condensed milk - mix well.
- Add the beaten eggs, stirring well and then slowly add the flour, mixing well after each spoonful as not to make the mixture lumpy.
- Spoon the mixture into the cake cases in the patty tin - to about 3/4 full in each case.
- Bake for 10 to 15 minutes until they are well risen and golden brown.
- Remove from the oven and allow to cool on a wire rack before serving them.
Notes
Original Recipe for Afternoon Tea Cakes
INGREDIENTS:
4ozs margarine
8ozs flour
1 teaspoon baking powder
1 tin sweetened condensed milk
2 eggs
Pinch of salt
A few drops of lemon or vanilla essence
Method is the same as my adapted recipe
Optional Extras:
Use caramel condensed milk
Add grated zest of 1 lemo or an orange
Add vanilla buttercream to the top of the cakes
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 136Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 32mgSodium 66mgCarbohydrates 18gFiber 0gSugar 11gProtein 3g
Belinda says
These look like they will be dangerously moreish! I do like a recipe that doesnt require too much alchemy with a long list of ingredients to carefully combine. Especially when you have young children and time available for baking is limited. I look forward to trying these.
Karen Burns-Booth says
Thank you Belinda – these are a very family and children friendly recipe
Bea says
I made these for the family’s afternoon tea, they were delicious and they went very fast! I liked them best with some strawberry jam. I am in the U.S. and I used a mini muffin pan because that’s what I had – but your tea cakes look prettier, mine were not as wide and as shallow: the mini muffin wells are so tiny that mine looked a bit like hot air balloons 🙂 I might decide to invest in a “patty pan” UK-style, but I’d appreciate if you could tell me what size yours is: I’m looking at one on Amazon where the wells are 2cm deep and around 6cm wide on top, do you think that might work for these cakes, jam tarts, and the like? Thank you for this recipe and the whole website, it’s a delight!
Karen Burns-Booth says
Thank you for your lovely comments Bea 🙂 The size I used in this recipe is: 2″ diameter – hope that helps.