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Earl Grey Cupcakes

Earl Grey Cupcakes

Ingredients: 125g soft butter 125g caster sugar 125g self raising flour 2 eggs 1 Earl Grey tea bag For the icing: 60g butter 125g icing sugar 1 Earl Grey tea bag Method: 1. This recipe makes 12 cup cakes. 2. Pre-heat oven to 170C to […]

Ringtons Classic Plain Scones

Ringtons Classic Plain Scones

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 Extra Fresh Tea. Ingredients 85g chilled unsalted butter and […]

Hazelnut and White Chocolate Biscotti

Hazelnut and White Chocolate Biscotti

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 chocolate – chopped or ready made chips work well with this recipe

Method

1. Preheat the oven to the highest temperature

2. Whip the egg whites until they are firm (approx. 5 mins)

3. Gradually add the sugar and whip until you get a glossy and thick meringue

4. Thoroughly but gently fold the honey, vanilla essence and egg yolks into the mixture

5. Sift the flour with the baking powder and gently fold it into the mixture

6. Mix in the hazelnuts and white chocolate

7. Line a large baking tray with parchment paper and form two loaves of dough (using a spoon to form the shape) keeping them well separated to allow for spreading. Each loaf should be around 30cm long and 5cm wide

8. Reduce the oven temperature to gas mark 4/180°C and bake the biscotti for around 20 mins

9. Remove the loaves from the oven and allow to cool for 5 mins before cutting it at a slanted angle with a sharp knife. The biscotti should be about 2cm thick

10. Arrange the biscotti cut-down on the baking tray and return them to the oven for 5-10 mins until toasted

The biscotti can be kept for several days in an airtight container

Spinach and Parmesan Mini Muffins

Spinach and Parmesan Mini Muffins

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. Ingredients 250g (9oz) plain flour ½ tsp salt 1 tbsp baking […]

Simple Coffee Tiramisu

Simple Coffee Tiramisu

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 […]

Lee and Nina blended right in at Ringtons HQ

Lee and Nina blended right in at Ringtons HQ

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 Infusions and Flavour Buyer & Blender, Lee and Nina were the first people to make their own blend within Ringtons’ specialist infusions department – making it an exciting and historic day for us all.  After a bite to eat and a welcoming cuppa, our winning couple were given an exclusive tour of Ringtons tea tasting department and introduced to the world of tea, hearing all about how tea is made and how the hundreds of Ringtons blends are created and tasted every day.

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Linda guided our winners through some of our most popular teas before helping them select a base blend from which to build their own tea. Preferring a fruitier flavour, Nina and Lee chose a hibiscus base which is a flowering plant commonly used in fruit-based infusions including our Signature Strawberries and Cream.
Nina and Lee then chose from our huge array of ingredients to add to their blend – favouring fruity options such as lingon berries, strawberries and blueberries while rose, marigolds and red cornflowers added colour and the finishing touches.

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Once the blend was complete, the couple retreated for another cuppa and a biscuit while designing a label for their creation and Linda whipped up a batch of the brand new infusion for tasting. We all waited with baited breath as Nina and Lee took their first sip and thankfully they loved it! After a bit of a team brainstorm, Lee came up with the perfect name for the special brew and so ‘Lee and Nina’s berry own blend’ was born!

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After a fun afternoon of blending and tasting, we waved Nina and Lee off for a night of being spoilt at the award-winning Matfen Hall hotel – our client and competition partners – where they enjoyed a three course meal and a relaxing night in a luxury room – we can’t think of a better way to top off a lovely day!

 “Thanks so much for an amazing day and experience, was awesome blending our own tea and meeting everyone. Thanks for looking after us the whole time the experience was amazing and we enjoyed every single minute. And the generosity of the goody bag is unbelievable we cannot thank you all enough. Thanks again” – Lee, Ringtons tea blending competition winner.