No afternoon tea would be complete without some classic plain scones, served with jam and lashings of clotted cream. This delicious recipe, provided by Ken Williams from Workington, Cumbria, is perfect with Ringtons Strawberry Preserve and a cup of Breakfast Tea. Ingredients 85g chilled unsalted butter and extra […]
This delicious hazelnut and white chocolate biscotti is the ideal partner for your favourite Ringtons coffee. Ingredients 2 eggs (separate the whites form the yolks) 200g sugar 250g plain flour 20g runny honey 1 tsp vanilla essence 1/2tsp baking powder 150g chopped hazelnuts 100g white […]
We love this recipe for Spinach and Parmesan mini muffins, supplied by Julie Grey from Scarborough. Ideal served with a pot of Ringtons Northumbrian Blend loose tea, the strength of flavour works well with the intense parmesan taste.
250g (9oz) plain flour
½ tsp salt
1 tbsp baking powder
1 tsp caster sugar
70g (2 ½ oz) Parmesan cheese
100g (3 ½ oz) cooked spinach
1 free range egg
250ml (9fl oz) milk
90ml (3fl oz) vegetable oil
1. Preheat the oven to 190°C/170°C (fan assisted)/gas mark 5.
2. Put mini paper muffin-cases into a tray.
3. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, two-thirds of the Parmesan and the spinach which should be cooled and chopped. Put to one side.
4. In a jug, beat together the egg, milk and vegetable oil and pour into the dry ingredients. Using a metal spoon, stir until just combined and there are no traces of dry flour. But don’t beat the mixture too much – it should be a bit lumpy. Spoon the mixture into the muffin cases (about half full) and sprinkle with the remaining cheese
5. Bake for 15-20 minutes. Check they are done using a fork – it should come out clean!
Tiramisu is a classic dessert and the Ringtons version includes our delicious Premium Gold Instant Coffee to give it an extra kick! Ingredients 2tbsp Ringtons Premium Gold Coffee (made up with 300ml of pre-boiled water) 600ml double cream 250g mascarpone 75ml marsala wine 5tbsp golden […]
For anyone who has ever dreamt of making their own tea, our latest blog is for you, as we follow our lucky Valentine’s competition winners Lee and Nina on their afternoon of tea blending at Ringtons HQ. Under the guidance of Linda, Ringtons’ very own […]
Guest Blogger Katie Simmons shares her twist on the traditional Tea Loaf. The perfect accompaniment to your Ringtons cuppa!
175ml strong cold tea (I used Ringtons Samovar Orange Spice)
225g self raising flour
175g demerera sugar
1. Brew your tea and strain, soak raisins in the tea overnight.
2. Preheat the oven to 160 degrees C/Gas Mark 3. Grease and line a 680g loaf tin.
3. Tip fruit and remaining tea into a large bowl and stir in all other ingredients.
4. Pour mixture into prepared tin and bake for 1 hour.
5. Let cake cool in tin for 30 minutes before turning out onto a wire rack to cool fully. Slice and serve!
By Guest Blogger, Katie Simmons