Care for a cuppa? Join us for tea at 11 and 3

by Suzy Pelta
Official Blooming Great Tea Party blogger

Suzy Pelta, official Blooming Great Tea Party blogger

I hope you had fun crafting last week! This week I'm here to invite you to a virtual tea break. No matter where you are - at home, at work or at the supermarket - as long as you can get online, you can join us for a cuppa at 11am and 3pm.

Starting on 10 June, and taking place everyday that week, simply join Marie Curie on Facebook and Twitter at 11am and 3pm. There will be lots of tea-related questions and facts, plus competitions where you can win one of my Bake with Suzy baking kits, as well as Café Direct teas and coffees. You will also be able to share your tea party plans with fellow hosts.

I have been busy swotting up on some tea facts in preparation:

Did you know that as well as being a delicious and refreshing drink, tea is actually very useful? Cold tea is good for taking the sting out of sunburn, cold tea bags can refresh tired eyes when you place them over closed eyelids, and brunettes, we can add shine to our hair by rinsing it in cold tea!

I am currently working on a tea inspired recipe which I will be sharing during the week.

In the meantime, there are only a few days until my tea party and my shopping list is growing. I have a feeling there is going to be a lot of leftover cake...(I am sure my kids will not be complaining!)

I'll leave you with ten simple steps for making delectable sweet and salty bark:

Sweet and Salty Bark


300g milk chocolate
200g white chocolate
Approx 50-75g of:
Thin pretzels (sticks/circles/shapes)
Toffee popcorn
Salted peanuts

1. Put two saucepans filled with a small amount of water on your hob and set to boil.

2. Once boiling, turn down the heat, set a bowl on top of each saucepan and put the milk chocolate in one bowl and the white chocolate in another (break up the chocolate a bit to help it melt easier.)

3. Whilst the chocolate is melting, line a baking tray with baking parchment and set aside.

4. Stir the chocolate with a clean, dry spoon to check for lumps.

5. Once lump-free and fully melted, pour 2/3 of the milk chocolate onto the baking parchment and spread carefully.

6. Pour 2/3 of the white chocolate onto the milk chocolate and spread.

7. Sprinkle the pretzels, toffee popcorn, and salted peanuts on top of the chocolate base.

8. Using a spoon, spoon the remaining milk and white chocolate on top of the pretzels, toffee popcorn and salted peanuts.

9. Once the chocolate has cooled, put the bark in the fridge to set for at least an hour.

10. Before serving, break the bark into shards.

Eat, crunch and munch!