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Ringtons Recipe: Earl Grey Cupcakes

Ringtons Recipe: Earl Grey Cupcakes

What could be better for an afternoon tea treat than the delicate taste of bergamot in these sophisticated Earl Grey Tea cupcakes.   Ingredients For the sponge 3 Ringtons Earl Grey teabag 3tbl just-boiled water 80g unsalted butter 280g caster sugar 240g plain flour 1tbsp […]

5 things we bet you didn’t know about Ringtons…

5 things we bet you didn’t know about Ringtons…

…and make sure to keep following us on social – we’ll be quizzing you on this in the coming weeks 😉 1: There isn’t a ‘Mr Rington’ Sam Smith founded Ringtons with an initial investment from his business partner William Titterington. The name Ringtons was […]

Ringtons Recipes: Millionaire’s Shortbread

Ringtons Recipes: Millionaire’s Shortbread

Crunchy, chewy and completely comforting… get your Ringtons Shortbread Biscuits in and make these irresistible tea break treats.

This no-bake recipe is fab for doing in-between tasks or tea breaks as each layer needs time to cool and set – use it as an excuse to complete a step and then sit back and relax with a cuppa

Ingredients

  • 250g Ringtons Shortbread Biscuits, crushed
  • 55g unsalted butter, melted
  • 150g butter, softened
  • 150g dark brown sugar
  • 397g can condensed milk
  • 200g dark chocolate, melted
  • 55g white chocolate, melted 

Method

  1. First things first, grease and line a 20cm square baking tin.
  • In a bowl, combine your crushed shortbread biscuits and melted butter. Then, firmly press the mixture into your prepared baking tin. Place in the fridge for 20 minutes whilst you enjoy a tea break or complete a task on your to-do list! 
  • Next, heat the sugar and remaining 150g of softened butter in a pan, stirring until melted. Add condensed milk and bring to the boil – keep stirring until the mixture has thickened. Then, pour over your lovely biscuit base. Let it cool before putting back into the fridge. 

Put the kettle on, it’s time for another cuppa! 

  • Once the mixture has set it’s time to complete the third and final layer. Melt the dark and white chocolates separately. First, pour the dark chocolate all over the thickened caramel layer. Next, blob the white chocolate over the top and swirl the chocolates together into a beautiful pattern using a toothpick (or something similar!)
  • Once again, chill in the fridge and put your feet up or tick off another task on your to-do list…even if that’s singing along to the radio, dancing in the kitchen or reading another chapter of a book. 
  • Once set, cut into eight squares and enjoy!

TOP TIP: Why not make a Ringtons Millionaires ice cream Sundae? Chop up your Millionaires Shortbread into chunky pieces, combine with vanilla ice cream and top with caramel and chocolate source…utterly indulgent!

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Ringtons Recipes: Ginger Snap, chocolate & cherry tiffin.

Ringtons Recipes: Ginger Snap, chocolate & cherry tiffin.

In our latest edition of Tea Break, we featured a mouth-watering picture of Julie’s tempting tiffin treats made with our very own Ginger Snaps. After being inundated with requests for the recipe, we got in touch with Julie and we’re delighted that we can now […]

Zoe & Ringtons: January Edition

Zoe & Ringtons: January Edition

In the past few years, ‘wellbeing’ has become a real buzz word. We hear it banded around in newspapers, on social media and on TV. Wellbeing can mean so many different things to different people, so I’ve outlined below what wellbeing means to me and […]

Talking tea: Q&A With Tea Taster, Dan

Talking tea: Q&A With Tea Taster, Dan

With tea reigning high as the nation’s favourite drink, it’s hard to think of a better job than official tea taster! Here at Ringtons our team of master tea tasters not only taste up to 300 teas every single day, but they also travel the world visiting tea estates and gardens to learn all they can and go great lengths to make sure our team can always deliver your favourite brew exactly as you like it.

We caught up with our Tea Buyer and Blender & fifth-generation family member Daniel Smith to find out exactly what it takes to make a Ringtons noticeably nicer cup of tea!

Not just tasting… my job is to source, buy and blend teas as well, always focussing on quality and flavour. Central to this is tea tasting and we’re lucky enough to taste teas from all over the world.

An important part of our tea buying process is to grow strong relationships with producers, so travelling to tea growing regions and meeting the tea growers face-to-face is paramount, and always exciting.

I joined Ringtons almost 10 years ago for a year’s work experience. Starting in our production facility in Newcastle I spent time in Quality Assurance and Blending before moving to the Tasting department. When I began tea tasting professionally it became a true passion for me. Since then I’ve tasted every batch I could and enjoyed every moment of it.

Tea tasting is a surprisingly complicated activity and it takes between 5 and 7 years to become a true tea taster. Although there are no formal qualifications, trainees are constantly tested by mixing teas up and then tasting them ‘blind’ to ensure characteristics and qualities are picked out without prior knowledge of what the tea might be, it’s quite a skill!

Most people are usually surprised how much goes into their tea bag behind the scenes and how complicated it all is. The most common question is ‘which is the best tea?’, I’m also frequently asked if I get to taste the biscuits as well, sadly not.

It has to be working for a company that strong values that I share, for quality, people, the environment and communities, and working with colleagues throughout the business that also share these values. There are the daily things I enjoy in tasting teas made with passion, skill and effort, travelling to tea growing regions in exotic places and drinking tea.

Ringtons Gold. It’s the perfect balance of sweet flavour and smooth character with a beautiful bright golden colour. I drink at least 8 cups a day and it never gets old #LeafLock.