Tea & Treats

ÂŠ Ryland Peters & Small 2014

Tea and Treats Perfect pairings for brews and bakes

Liz Franklin

photography by Isobel Wield

ÂŠ Ryland Peters & Small 2014

CONTENTS

Introduction 6 All About Tea 8 Breakfast Teas 18 Calming Teas 42 Refreshingly Different Teas 62 Afternoon Teas 90 Dinner Party Teas 120 Index 142

© Ryland Peters & Small 2014 500 g/4 cups self-raising/rising flour, plus extra for dusting 100 g/61⁄2 tablespoons butter, diced a pinch of salt 50 g/1⁄4 cup caster/ superfine sugar 1 ⁄2 teaspoon ground cinnamon 1 Bramley apple, peeled, cored and diced scant 300 ml/11⁄4 cups whole milk 1 egg and 1 tablespoon milk, beaten together a 4-cm/11⁄2-in cookie cutter

Makes 6-8

PriNce oF Wales tea

with Apple and Cinnamon Scones Prince of Wales tea is a blend of black China tea originally created for Edward, Prince of Wales (the future King Edward VIII). In 1921, he granted Twinings permission to sell his personal blend using his royal title and they have done so ever since. It’s quite a mild tea with a strong aroma, and it makes a perfect cuppa. These lovely apple scones make a very regal combination with the tea. Preheat the oven to 200°C (400°F) Gas 6. Sieve the flour into a large bowl and add the butter. Rub it lightly into the flour with your fingertips, lifting the mixture to aerate it as you work. When the mixture resembles fine breadcrumbs, add the salt, sugar and cinnamon and mix to combine. Stir in the apple. Add just enough milk to bring the mixture together to form a soft (but not sticky) dough. Take care not to handle the dough too much or the scones will become heavy. Lightly dust a clean work surface with flour and roll the dough out to about 3 cm (1 in) thick. Stamp out rounds with the cookie cutter. Try to avoid rerolling the dough, as this will make the scones heavy. Place the scones on a non-stick baking sheet and bake for about 12–15 minutes, until risen and golden. Leave to cool a little on a wire rack. They are lovely served warm.

For 1 pot oF tea

3 Prince of Wales tea bags sugar or honey, to taste milk, to taste Warm the pot. Add the tea bags and pour boiling water over. Leave to brew for 2–5 minutes. Sweeten and add milk as desired.

ÂŠ Ryland Peters & Small 2014

African Honeybush Tea With Orange and Rosemary Cake

Honeybush is a cousin of rooibos, and therefore not technically a true tea. Just like rooibos, it is cultivated in South Africa’s Eastern Cape and Western Cape provinces. Honeybush has a similar flavour, but is slightly sweeter, and is also caffeine free. Its name derives from the blossoms of the bush, which smell of honey. Sweetening the tea with honey adds a further depth of flavour, and eating a slice of this lovely orange and rosemary cake with it makes it even better! 320 g/21⁄2 cups plain/ all-purpose flour 2 teaspoons baking powder 150 g/3⁄4 cup caster/ superfine sugar 3 eggs 200 ml/3⁄4 cup whole milk 120 g/1 stick butter, melted and cooled grated zest of 2 oranges and juice of 1 1 tablespoon finely chopped fresh rosemary 4 tablespoons marmalade a 20-cm/8-in cake pan with removable base, greased and lined with baking parchment

Serves 8–10

Preheat the oven to 180°C (350°F) Gas 4. Sieve the flour and baking powder into a large bowl. Stir in the sugar. In a separate bowl, whisk the eggs and milk together with the cooled melted butter. Stir lightly but thoroughly into the flour mixture. Stir in the orange zest and juice, taking care not to overmix. Fold in the chopped rosemary needles. Spoon the mixture into the prepared cake pan and bake for 50–55 minutes, until the cake has risen and is golden brown, and a skewer inserted into the centre comes out clean. Leave to cool in the pan for 20 minutes or so, then turn out onto a wire rack and leave to cool completely. Push the marmalade through a fine sieve/strainer and heat it gently in a small saucepan or pot. Brush the mixture evenly over the cake. Store in an airtight container.

For 1 pot oF tea

3–4 teaspoons African honeybush tea honey, to taste Warm the pot and add the tea. Pour over boiling water and leave to brew for 5–6 minutes. Sweeten with honey.

CALMING TEAS 51

ÂŠ Ryland Peters & Small 2014

Jasmine Tea with sticky rice cake For many of us, jasmine tea represents our first experience of Chinese tea. Sadly, many commercial jasmine teas are made with low-grade tea, artificially flavoured with jasmine oils or chemically compounded jasmine flavours, and are relatively inexpensive. Try to look for good quality green tea or white tea to which freshly picked jasmine flowers have been added. This sticky rice cake makes a lovely change from traditional flour-based cakes, and is great if you ever need to produce a sweet treat that is gluten-free. 150 g/3⁄4 cup sushi rice 300 ml/11⁄4 cups coconut milk 450 ml/13⁄4 cups whole milk a pinch of salt 6 kaffir lime leaves 150 g/3⁄4 cup caster/ superfine sugar grated zest and juice of 1 lemon 3 egg yolks 2 egg whites a 23-cm/9-in springform cake pan, lightly greased

Serves 15

Put the sushi rice in a saucepan with the coconut milk and whole milk. Stir in the salt, the lime leaves and sugar. Cook over very gentle heat for about 25 minutes, until the rice is soft. Remove from the heat and leave to cool. Remove the lime leaves. Preheat the oven to 150°C (300°F) Gas 1. Stir the lemon zest and juice. Stir in the egg yolks. Whisk the egg whites to fairly stiff peaks. Fold half the whipped whites into the rice mixture to loosen it, then gently fold in the remaining whites. Spoon the mixture into the prepared pan and bake for 50 minutes, until set and golden.

For 1 pot oF tea

3–4 teaspoons jasmine tea sugar or honey, to taste Warm the pot and add the tea leaves. Pour over boiled, slightly cooled water and leave to brew for 5 minutes. Sweeten with sugar or honey as desired.

DINNER PARTY TEAS 125

A celebration of teas – black, white, green, herbal, fruit, iced and more – and the perfect cakes, cookies and bakes to accompany them.

www.rylandpeters.com UK £16.99/US $24.95 Priced higher in Canada Printed in China I S B N 978-1-84975-497-2

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781849 754972

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