Lees' 12 Jam Teacakes 220g

Product Information

Tea cakes are often confused with hot-cross-buns (fruited buns that are popular at Easter) and tea loaves like the Faversham tea loaf, even in the UK! This is because there are numerous variations on the tea cake. Depending on where you are in England, your tea cake may be fruited, wholemeal, flavoured with hops, or even used as sandwich bread. In Australia and India, a teacake is typically a butter cake, usually ready to serve warm from the oven in less than 30 minutes. Ingredients typically consist of flour, eggs, butter, cinnamon and sugar. It is traditionally served warm as an accompaniment to tea. Australian teacakes are sprinkled with cinnamon and fine (caster) sugar, and are usually served warm from the oven with additional butter. [7] [8] See also [ edit ] Shape the dough into a ball and place it into the buttered/greased mixing bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove. The chocolate? Milky and thin. The marshmallow? Light, airy and creamy. The biscuit base? Moist but not soggy.

Serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above. NB: If you have a bread machine, you can start the dough in the machine up to the second proving stage. Add the dried fruit 5 minutes before the end of kneading or when your bread machine beeps.

Step 3 Put domes in the fridge for a few minutes to allow the thinnest part of the chocolate to harden, then using a pastry brush, spread any pooled chocolate in the centre around the dome. Return to the fridge until ready to assemble. Preheat the oven to 240C/475F/Gas 8. Make the glaze if using - heat some water and sugar together until the sugar has dissolved and set aside. The company grew from these humble beginnings into a successful private baking company before striking it rich with their confectionery line. In fact, the company even reported this year that they made a whopping 15 million rise in tea cakes sold since the Glasgow 2014 Commonwealth Games. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper.

Along with some suggestions of other foods to serve at afternoon tea, you can find some FAQs at the end of this article. Don’t forget to take a look at the tea-ware shop at Immortal Wordsmith for the perfect equipment to host your afternoon tea with. Delicious Recipes for Afternoon TeaMelt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray with flour, and line pan with parchment paper. For a dried fruit tea cake recipe, I recommend Waitrose Fruity Earl Grey Tea Loaf. It’s a dark and malty tea loaf that’s flavoured with Earl Grey tea and orange. This combination is a classic – many tea brands combine Earl Grey with orange naturally, including Twinings Lady Grey.