YORKSHIRE TEA LOAF
A delicious moist, fruited tea loaf recipe. The fruit is soaked overnight in Yorkshire tea. Often served on its own or with Wensleydale cheese. A perfect addition as part of an Afternoon Tea menu. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake.
Provided by Lynn Hill
Categories Afternoon Tea
Time 5h5m
Number Of Ingredients 6
Steps:
- In a large bowl, add the freshly made tea to the mixed dried fruit. Cover and set aside for a minimum of 4 hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.
- In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment. I use cake liners.
- Add the eggs into the soaked mixed fruit, followed by the sugar. DO NOT remove any of the remaining liquid. Mix thoroughly.
- Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture. Mix thoroughly.
- Pour evenly into the prepared tins and bake for 50 - 55 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
- Leave in the tins to cool completely before turning out.
Nutrition Facts : Calories 304 kcal, Carbohydrate 69 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 26 mg, Fiber 5 g, Sugar 40 g, ServingSize 1 serving
YORKSHIRE TEA CAKE
Dried fruits are soaked in tea to plump them up and add moisture to this simple, tasty cake.
Provided by Silvena Rowe
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 18
Steps:
- Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process).
- Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper.
- When the fruit is plump, strain it and discard the liquid and tea bags.
- Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together.
- Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean.
- Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack.
- To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits.
TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS
Yorkshire Tea is a black tea blend produced by Taylors of Harrogate, one of the few remaining family tea and coffee merchants in the UK. The company was founded in 1886 by Yorkshire tea merchant Charles Taylor. Needless to say I drink Yorkshire tea at home in France, I bring boxes and boxes of it back from the UK when I travel there! The Yorkshire Tea Loaf was produced by Taylors as a way of using their Yorkshire tea to expand their range. It involves using the choicest fruits which are infused overnight with the tea. This is my take on their famous tea loaf; moist tea infused fruits really make this loaf something special and it is sublime when served with a traditional English cuppa. Serve this tea loaf in thick slices just as it is - although you could also serve it with butter or with a slab of Wensleydale cheese for that authentic Yorkshire experience. (This is an adapted version of the recipe that is posted on the Yorkshire tea website.)
Provided by French Tart
Categories Breads
Time P1DT1h30m
Yield 1 2 lb cake
Number Of Ingredients 8
Steps:
- Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
- The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
- Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
- Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
- Add the eggs and mix well until evenly combined.
- Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
- Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
- Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.
YORKSHIRE CHEESECAKE TARTLETS
Full-to-bursting with a creamy filling, perfect for afternoon tea or a simple, well-deserved treat.
Provided by fetchgirl
Time 40m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 220'C/Gas mark 7.
- First make the pastry. Measure the flour into a bowl and rub in the fats with your fingertips until the mixture resembles fine breadcrumbs. Bind to a soft but not sticky pastry with the water. Roll out the pastry thinly on a lightly floured work surface, and use a 3inch (7.5cm) cutter to stamp out 24 rounds. Use these to line the prepared bun trays and chill.
- For the filling, mix the cheese with the butter and then stir in all the remaining ingredients (the mixture will be fairly wet). Spoon generously into the chilled pastry cases and bake in the pre-heated oven for about 15 minutes or until the cheesecakes are beginning to brown on top. Allow to cool slightly, before serving warm.
IRISH TEA CAKE
This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 40.6 g, Cholesterol 62.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 273.1 mg, Sugar 23.7 g
More about "yorkshire tea cake recipes"
YORKSHIRE TEA CAKES FROM OATS IN THE NORTH, WHEAT FROM THE SOUTH: …
From app.ckbk.com
YORKSHIRE TEACAKES RECIPE | CAKE AND COOKIE RECIPES | RECIPE | TEA ...
From pinterest.ca
CAKES - CAKE SHOP - TEATIME | YORKSHIRE BAKING COMPANY
From yorkshirebakingco.com
FAT FREE YORKSHIRE TEA LOAF | BALDHIKER
From baldhiker.com
OVERNIGHT YORKSHIRE TEA LOAF | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
YORKSHIRE TEA FRUIT CAKE | BETTYS
From bettys.co.uk
YORKSHIRE FAT RASCALS: A CLASSIC BAKE FROM GOD’S OWN COUNTRY
From tinandthyme.uk
YORKSHIRE MOGGY CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
YORKSHIRE TEACAKES (1930) | THE VINTAGE CAKE SPOT
From jessicascakespot.wordpress.com
TOASTED TEACAKES AND A CUPPA! YORKSHIRE TEACAKES RECIPE
From lavenderandlovage.com
YORKSHIRE TEA CAKES - RECIPE | COOKS.COM
From cooks.com
YORKSHIRE TEA LOAF - TRADITIONAL YORKSHIRE RECIPES
From traditional-yorkshire-recipes.info
YORKSHIRE BLUEBERRY & LEMON TEACAKES RECIPE - BAKING MAD
From bakingmad.com
TEA CAKES – MY FAVOURITE PASTIME
From myfavouritepastime.com
YORKSHIRE TEACAKES | ANNA IN THE KITCHEN
From annainthekitchen.wordpress.com
ON PAIRING FRUIT CAKE WITH CHEESE | YORKSHIRE BAKING COMPANY
From yorkshirebakingco.com
YORKSHIRE TEACAKES FROM ENGLISH PROVINCIAL COOKING BY ELISABETH
From app.ckbk.com
YORKSHIRE TEA BREAD - BAKERVAL.COM
From bakerval.com
YORKSHIRE TEA BRACK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
COMMUNITY RECIPE: YORKSHIRE TEA BREAD - SORTED FOOD
From sortedfood.com
YORKSHIRE TEACAKES RECIPE | CAKE AND COOKIE RECIPES
From cakeandcookierecipes.com
10 BEST ENGLISH TEA CAKES RECIPES | YUMMLY
From yummly.com
MARY'S TEA TIME CAKE - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
YORKSHIRE BARM BRACK FRUIT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
YORKSHIRE TEACAKES – NANCY BIRTWHISTLE
From nancybirtwhistle.co.uk
TEA LOAF - TRADITIONAL ENGLISH CAKE RECIPE | YUMSOME
From yumsome.com
YORKSHIRE TEACAKES | LITTLE VIKINGS
From little-vikings.co.uk
RECIPES | BREW NEWS | YORKSHIRE TEA
From yorkshiretea.co.uk
BREAD MACHINE – YORKSHIRE TEACAKES | JANE OF ALL TRADES
From 3stems.wordpress.com
TOASTED TEACAKES - THE ENGLISH KITCHEN
From theenglishkitchen.co
VERY FRUITY IRISH TEA CAKE | RECIPES | DELIA ONLINE
From deliaonline.com
YORKSHIRE BAKING COMPANY TEA CAKE - YOUTUBE
YORKSHIRE TEA, TEA COSIES AND YORKSHIRE TEA FRUIT LOAF FOR …
From lavenderandlovage.com
PRIYA'S VERSATILE RECIPES: YORKSHIRE TEA CAKES
From priyaeasyntastyrecipes.blogspot.com
TEACAKE RECIPE | HOW TO MAKE TEA CAKES | BAKING MAD
From bakingmad.com
YORKSHIRE ROCK CAKES - THE ENGLISH KITCHEN
From theenglishkitchen.co
A FRUITY YORKSHIRE TEA CAKE RECIPE IN THE THERMOMIX
From mrsdplus3.com
TEA CAKES | BAKING RECIPES | GOODTOKNOW
From goodto.com
YORKSHIRE TEA CAKES RECIPE FROM BAKING BY MARGARET FULTON | COOKED
From cooked.com
YORKSHIRE TEACAKES RECIPE | CAKE AND COOKIE RECIPES | RECIPE
From pinterest.co.uk
CHOCOLATE TEA CAKES- GREAT BRITISH BAKE OFF SERIES 3
From theyorkshirebakery.com
YORKSHIRE TEACAKES - TRADITIONAL YORKSHIRE RECIPES
From traditional-yorkshire-recipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love