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However big or small your outdoor space is you can grow summer blooms to make you smile all season long. Get ahead and start sowing seeds now…

Sweet Peas

There’s nothing quite like the scent of summer sweet peas. Fill a toilet roll tube with compost and sow your seeds!

Chillies

Make holes in clean used yoghurt pots and sow the seeds. Keep on a sunny windowsill or in a greenhouse. When they’re around 20cm tall, pinch off the top.

Cosmos

Sow your seeds on top of compost in a seed tray or old tupperware with drainage holes added. Once you see at least four leaves growing you can carefully re-pot (prick out) into larger pots to grow on.

Why not make some some delightful herb plant pot caddies too? An absolute treat to admire on your windowsill… and to cook with!

What you’ll need:

A selection of tea caddies or any containers you have to hand, cleaned

A selection of herb plants or seeds

Compost

Water

How to do it:

If your squeaky clean caddy or container doesn’t have a drainage hole in the bottom, you’ll need to add a few – it’s easy to do with a drill.  

Fill your caddies up with compost and either firmly plant your herbs or lightly sow your seeds and water.

Place on a window sill or anywhere else around the house that gets plenty of light and make sure to pop a saucer underneath. You want keep your plant watered and don’t forget to use the herbs when cooking!

Celebrate the Platinum Jubilee in style with a Berry & Elderflower Cocktail.

Ingredients:

5 Ringtons Berry & Elderflower tea bags

1/2 lemon, juiced

1/2 lime, juiced

30ml of gin (optional)

Prosecco (or non-alcoholic Prosecco)

Elderflower cordial

Ice

Method:

Boil a kettle; brew the tea bags in 100ml of boiling water, drain and leave to cool.

Fill a glass with ice and add the lemon and lime juice, the gin (if using), a good splash of elderflower cordial and brewed tea. Fill the rest of the glass with fizz, you want about 1/3 fizz to 2/3 everything else. Add berries for garnish and enjoy al fresco on a sunny summer day!

Our Berry & Elderflower Infusion is naturally caffeine free and full of flavour, this fruity and lively blend is sure to rejuvenate and refresh.

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Keep the kids busy during the holidays with these easy-to-make Easter biscuits.

They’d make an ideal gift for family and friends this spring, just be sure to make enough for yourself too!

INGREDIENTS

200g softened butter (plus extra)

150g caster sugar

2 large free-range egg yolks

400g plain flour (plus extra)

2–4 tbsp milk

1–2 tsp lemon juice

250g/9oz icing sugar

Different food colourings

METHOD

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line two baking trays.

2. Beat the sugar and butter together until light and fluffy. Beat in the egg yolks. Add flour and bring together into a soft dough. Knead the dough on a floured work surface and roll out to a thickness of 5mm. Cut out your Easter biscuits and bake for 10–15 minutes. Once done, cool on a wire rack.

3. To make the icing, mix the icing sugar with lemon juice and add enough water to make a stiff but smooth icing. Divide into separate bowls and mix in food colourings. Pipe onto biscuits.

Ingredients:

Knob of butter, for the dish

6 stale hot cross buns

200g Ringtons Lemon Curd

2 large eggs

200ml double cream

200ml milk

1/2 tsp vanilla extract

4 tbsp caster sugar

Lemon zest

Method:

Butter a baking dish. Slice each bun into 3 and sandwich back together with a liberal spreading of curd. Arrange the buns in the dish.

Whisk egg, cream, milk and remaining curd together with vanilla extract and 4 tbsp of sugar.

Pour over the buns and let the custard soak in before baking for 30–40 mins (160°C/ 140°C fan/gas 3) until the top is golden and the custard gently set.

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Spread a little love with our heart garland!

You will need:

A4 pink and red card

Double sided tape

Hole punch

Twine

How to:

  1. Fold your card into 3 lengthwise and cut into 3 strips (we used A4, but any size will do).

2. Take a strip, fold in two and add a small piece double sided tape to one end.

3. Curl the ends until they meet in the middle, forming the shape of a heart – secure with the tape, which should be in the middle.

4. Punch three holes, one in each side and one through the centre and thread your twine through to hang your heart. Repeat until you have your garland.

What could be better for a Mother’s Day treat than afternoon tea?

Try the delicate taste of bergamot in these sophisticated Earl Grey Tea cupcakes…

Ingredients

For the sponge

  • 3 Ringtons Earl Grey Teabags
  • 3tbl just-boiled water
  • 80g unsalted butter
  • 280g caster sugar
  • 240g plain flour
  • 1tbsp baking powder
  • ¼tsp salt
  • 200ml whole milk
  • 2 large eggs

For the topping

  • 50ml whole milk
  • 500g icing sugar
  • 160g unsalted butter

You will need

  • 12 hole muffin tin
  • Cupcake cases

Method

  1. To make the sponge, put the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.
  2. Pre heat the oven to 190° (gas mark 5), and line a muffin tin with cupcake cases.
  3. Using an electric whisk, whisk the butter, sugar, flour, baking powder and salt together on a low speed until it is the texture of fine breadcrumbs.
  4. Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last delicious drop from the teabags, and then set the teabags aside for the topping.
  5. Pour ¾ of the milky tea mixture into the dry ingredients and mix slowly to combine. Increase the speed to medium, and continue mixing until all combined and your batter is smooth and thick.
  6. Spoon the mixture into the cases, 2/3 filling each one.
  7. Pop in the oven and bake for 18–20 minutes until firm and springy.
  8. While the cupcakes are cooking, place the used teabags into a small bowl with the milk for the topping and leave to infuse for 30 minutes. Remove the teabags and give them another good squeeze.
  9. Cool slightly, then place on a cooling rack to cool completely before adding the topping.
  10. To make the topping, combine the icing sugar and butter together with an electric whisk until it’s the texture of sand, with no lumps of butter remaining.
  11. Gradually pour in the cooled tea-infused milk, mixing on a slow speed at first and then increase to a high speed until the mixture is light and fluffy.
  12. When the cakes are cooled, spoon or pipe on the topping mixture.

Pour yourself a lovely cup of tea and enjoy every mouthful!

Get creative with your tea cupcakes and make them your own – you could use Ringtons Peppermint Infusion teabags to make Peppermint Tea Cupcakes, or even make a fruity version with Ringtons Berry & Elderflower Infusion teabags!

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