The history of afternoon tea

In the 1840s, the British habitually ate just twice a day: breakfast and dinner in the evening. Anna Russell, the 7th Duchess of Bedford, complained of 'having that sinking feeling' as the afternoon wore on, and had the bright idea of enjoying a pot of tea, becoming a popular beverage at that time, in the afternoon, accompanied by a light snack.

Tiring of taking tea alone, she began to invite friends to join her for a cup of tea and afternoon snack at her country home, Woburn Abbey. Once the summer season was over and she returned to London, she'd grown so fond of her teatime ritual that she saw no reason to stop. The idea caught on with other society hostesses and before you could say 'Polly put the kettle on', she'd started a trend. 

Teatime traditions 

Afternoon tea traditionally consists of dainty sandwiches (crusts on or off) with fillings such as salmon, watercress, egg and cress, cucumber, a selection of cake and, of course, tea with milk.

For a cream tea - whether invented in Devon or Cornwall - split freshly baked scones in two, cover each half with clotted cream and then add raspberry or strawberry jam. Or if you prefer, start with the jam, then add the cream.

How do you eat yours?

Jam first or cream first? Tell us in the Comments box below...