This summer, as cafes, restaurants, and hotels up and down the country are welcoming increased visitors through their doors, we’ve managed to pin down our very own beverages experts to find out what drinks their catering clients will be serving up to keep guests and […]
This tempting gluten-free cake is perfect with a scoop of ice cream or some creamy marscapone. A deliciously indulgent treat, perfect with a cup of Early Grey tea. Ingredients: 250g butter 250g caster sugar 3 eggs 150g polenta or cornmeal* 175g ground almonds Juice and zest of 2 lemons […]
For a healthy pick me up this summer why not
try a delicious green tea smoothie? Perfect made with fresh or frozen fruit, you can even substitute the fruit for another fruit of your choice to create your own twist on the recipe. Frozen fruit will ensure the drink is cool enough to drink instantly but the smoothie can also be chilled in a fridge.
½ cup of Ringtons Everyday Green Tea cooled to room temperature
1/2 cup cranberries
1/2 cup blackberries
1/4 cup blueberries
5 whole strawberries
¼ cup soy milk
2 tablespoons of honey
Mix all of the ingredients together in a blender until the mixture is smooth. Serves two.
Our Strawberries and Cream Tea Cupcakes, developed by Guest Blogger Katie Simmons, are light, fluffy and beautifully moist. An irresistible summer treat! Ingredients For the sponge: 4 tsp Ringtons Strawberries & Cream Loose Leaf Tea 50ml boiling water 150g butter, softened 150g caster sugar 2 eggs […]
Our Citrus Iced Tea is a light and refreshing summer drink, perfect on a warm sunny day. Recipe from Andrea Scott, Spilsby, Lancashire Ingredients 300ml Ringtons black tea, sweetened to taste 75ml orange juice 50ml lemon juice Ice cubes Fresh sprig of mint to decorate […]
125g soft butter
125g caster sugar
125g self raising flour
1 Earl Grey tea bag
For the icing:
125g icing sugar
1 Earl Grey tea bag
1. This recipe makes 12 cup cakes.
2. Pre-heat oven to 170C to gas mark 4
3. Place twelve cupcake case on a baking tray
4. In a large bowl cream together the butter and the caster sugar
5. Mix in the 2 eggs one at a time
6. Empty the contents of the tea bag into the mixture and then fold in the flour gently
7. Place a dessert spoonful of the cake batter into each of the cupcake cases
8. Back for 12-15 minutes on the middle shelf of the oven until golden and springy
9. Leave to cool while you make the topping.
10. Put the butter in a bowl, add the tea bag and microwave for 20 seconds or until the butter is completely melted
11. Leave for five minutes for the tea bag to flavour the tea, it will take on a green hue.
12. Squeeze out the tea bag into the butter
13. Add the icing sugar and beat until smooth, if it’s too stiff you can add a little milk
14. Pipe or swirl on the top of the cooled cupcakes.
By Guest Blogger Anne Stone at www.raisiebay.com