recipesThe Ringtons Blog recipes



Guest post by Edward (Ted) Mason

Is it a loaf or is it a cake? It’s both!

This morning cinnamon cake loaf, is a warmly spiced delight that’ll help give you a spring in your step during these winter mornings.Morning Cinnamon Loaf 4


40g butter
125g self raising flour
50g muscovado sugar
1 tsp ground cinnamon
2 free range eggs
1 tbsp Ringtons Seville Orange Marmalade



Method:Morning Cinnamon Loaf 1

Oven heated to 180C/Gas 4
Grease a 8inch loaf tin and line with a strip of baking paper at the base

Rub the butter and the flour together – to resemble a breadcrumb (I do this with my fingers until the right breadcrumb-like texture is achieved)
Add the muscovado sugar and the cinnamon.

Add the 2 eggs and beat with a wooden spoon until combined.

Pour the mixture into an 8inch loaf tin and bake for 40minutes until golden on the top and risen. Morning Cinnamon Loaf 2Allow to cool for 10minutes. Remove from tin
and leave to cool for a further 15minutes on a wire rack.

Warm 1tbsp of Rington’s Seville Orange Marmalade in a pan and spoon over the top of the loaf once cooled.

Morning Cinnamon Loaf 3

A morning treat, just serve with an extra swish of Ringtons Seville Orange Marmalade, perfect alongside a cup of warm Rington’s English Breakfast Tea.

Heather can be found on twitter@callmeheather and instagram@callmeheather.blogMorning Cinnamon Loaf 5

Guest post by Edward (Ted) MasonThe kids will love these gooey, mallow, crispy delights to make, eat and enjoy!Mwa ha ha Marshmallows

45g butter
180g rice krispies
300g mini marshmallows

Edible spray shimmer
Icing pens – various colours

  1. Melt the butter in a pan
  1. Add the mini marshmallows to the melted butter and melt until completely blended with the butter – stirring the mixture constantly.Mini Marshmallows
  1. As soon as melted, take the pan off the heat and add the crispy cereal, mix well, ensuring the cereal has a generous coating of the mallowy mixture.
  1. Press the mixture into a square cake tin (I used a 9x9inch) lined with grease proof paper – WARNING! This will be VERY sticky (but lots of fun!) and flatten the top. Leave to cool.
  1. Once cooled completely, cut into squares, about 5cm x 5cm is a nice size.Mwa ha ha Marshmallows up close
  1. Get all the family involved and use icing pens to go creepy and crazy with the decoration. Finish with spray shimmer or glitter for that extra magic…

Heather can be found on twitter @callmeheather and instagram

Guest post by Edward Mason‘Birds Of Paradise’ Tea Jelly

Bird of Paradise Tea JellyIf you’re ever requiring a light, healthy pudding that you can make with minimal effort, this has to be in the running! ‘Bird of Paradise’ tea has a delicate flavour, with lots of tropical fruit flavours going on too, which makes it perfect to flavour jelly with. To serve they’re piled high with tropical fruits and lime juice, making it a really refreshing way to end a meal. I’ve used Clearspring agar flakes to make this recipe suitable for vegetarians and vegans, but if you wanted to use regular gelatin instead then feel free to! Just use the amount the packet instructions suggest.

 Ingredients: Serves 4

  •  600ml
  • Clearspring agar flakes. 2 tbs
  • Agave nectar. 2-3 tsp
  • Ringtons ‘Birds of Paradise’ tea. 2 heaped tbs
  • 1 Mango
  • Raspberries: 2 handfuls
  • ½ LimeBird of Paradise Tea Jelly

 Measure the water into a saucepan, and sprinkle the agar flakes over. Bring to the boil, then stir to help dissolve the agar. Once the flakes have disappeared, take the pan off the heat, stir in the agave nectar and add the tea.

 Let the tea infuse for 3 min, then strain the liquid through a sieve lined with kitchen roll into a clean measuring jug. Divide the liquid between 4 small serving glasses, and let it cool before chilling them in the fridge for a few hours.

 Bird of Paradise Tea JellyWhen you’re ready to serve, chop the mangoflesh into cubes and add to a bowl with the raspberries. Squeeze over the juice of ½ a lime and mix well. Pile the fruit on top of the jellies, and serve garnished with a sprig of mint.

To find out more about our guest blogger Edward (Ted) Mason, follow him on Twitter @tedwardooo or check out his website

Guest post by Edward MasonGuest post by Edward (Ted) MasonBarbeque-Style Paprika Coffee Baked Beans

 It might surprise you to hear that coffee doesn’t just belong in your mug to rouse you from slumber every weekday morning. Coffee actually can be great in food too! This recipe has a slightly camp-fire, ‘Americana’ feel to it, and is perfectly suited to being a great breakfast alternative in the morning, alongside your cooked breakfast, or piled high on a piece of toast! Using smoked paprika really transforms the flavour, and takes it a million miles away from any baked beans you might buy in a can.

Ingredients: serves 3-4

  • Olive oil. 1 tbs
  • Red onion. 1Ingredients for Barbeque-Style Paprika Coffee Baked Beans
  • Red pepper. 1
  • 1 clove
  • Smoked paprika. 1 heaped tsp
  • Tomato puree. 1 tbs
  • Maple syrup. 2 tsp
  • Ringtons Instant Coffee. 2 tsp
  • Fresh thyme. 1 tsp
  • Chopped tomatoes. 400g tin
  • 200ml
  • Cannellini beans. 400g tin
  • Salt & pepper


Barbeque-Style Paprika Coffee Baked Beans

Peel and slice the red onion, de-seed and slice the red pepper, and peel and slice the garlic. Heat the olive oil in a saucepan on a low-medium heat. Add the onion and pepper, and cook for 10 min, stirring regularly, until beginning to soften. Add the garlic and cook for another 2 min.


To the pan, add the smoked paprika, tomato puree, maple syrup and instant coffee, and stir well. Finely chop the thyme and add that too, along with the tinned tomatoes and water, and some salt & pepper. Bring to the boil and reduce to a low heat.

Drain the cannellini beans and add to the pan. Simmer gently for 20 min, or until the sauce has reduced.


Barbeque-Style Paprika Coffee Baked BeansTaste, and add any salt & pepper and other seasoning if necessary.

To find out more about our guest blogger Edward (Ted) Mason, follow him on Twitter @tedwardooo or check out his website





Guest post by Edward Mason Guest post by Edward (Ted) Mason (1)For tea lovers, the summer can see a reduction of our favourite drink as the hot weather demands cooler drinks. As September leaks slowly into October, the question is, how do we enjoy the dregs of of the summer and still get our quota of tea? The answer: Iced Tea!! A life-saver for tea fiends on a sultry Indian summers day, promising to carry the delicate taste tea brings with a refreshing kick.

Breakfast Iced Tea:

Rington’s Earl Grey Tea, marmalade… and gin: surprisingly, a match made in heaven. This unlikely combination works, with the fragrant earl grey sweetened slightly with the marmalade and the gin giving an unexpected edge. This recipe is sure to be a show stopper at any Summer bbq.

Breakfast Iced Tea


30ml gin

15ml orange liquor (eg cointreau)

60ml cooled earl grey tea

Juice of half a lemon

A generous teaspoon of marmalade

To garnish: Orange slice


1.First make the tea, allow to brew, remove the tea bag and allow to cool (if you are in a hurry then add some ice)

2.In a boston shaker add all other ingredients. And shake vigorously for around 15-20 seconds ensuring the marmalade is dissolved amongst other ingredients.

3.Pour into a tall cooled glass filled with ice. Garnish with an orange segment and enjoy!

Breakfast Iced Tea

Assam & apple iced tea:

 This fruity take on an iced tea is simple and hard to go wrong with. Ingredients are easily adjusted to personal preference.

Assam & Apple Iced Tea


100ml cooled assam tea

100ml apple juice

Juice of half a lemon

3 drops of angostura bitters.

1 tsp sugar

To garnish: Apple slice



 1: Brew the tea, add a tsp of sugar, strain and leave to cool.

2:Once cooled add all ingredients to  a Boston shaker and shake for 15-20 seconds.

3:Pour into a tall glass filled with ice & garnish with an apple slice

Notes: Level of sweetness can be varied to personal taste, just add more or less according to preference.

Assam & Apple Iced Tea

Emma Bradshwaw writes her own blog at Follow her on instagram @emmabradshaw89

Guest post by Jeff LyallGreen Tea Mojito and Proper tea Bourbon

British Summertime is a glorious thing, but be it at the BBQ, or on a picnic, drinks can be a minefield of overly sweet ciders and warm tasteless beers. It’s too warm for red wine, the white wine is never cold enough — it’s time for the best cocktails to come out and shine. Step up your cocktail game this year and ditch the basic Pimms cup – guaranteed to be full of soggy fruit, and try one of these easy to make tea-based cocktails. 

Apart from the odd absolutely glorious day, summer 2015 has so far been a bit of a damp squib, so while it seems to change from glorious sunshine to grey and overcast in the blink of an eye, here’s one fresh and zingy cocktail for when the sun decides to show it’s face, and one for later on in the evening when it’s not really that warm, and you need a bit of a pick-me-up to carry you through the night. 

Green Tea Mojito (makes 1)

This twist on a mojito is just as refreshing as the original mint and rum classic, with a slightly savoury edge form the green tea. For those of you trying to slim down for your summer getaway, make it without the sugar for a virtually calorie free drink.

Green Tea Mojito 4 images


Half a cup of Ringtons Everyday Green Tea

1tb freshly squeezed lime juice

10-12 sprigs of mint

2ts sugar

50ml your favourite white rum

cucumber/mint to garnish


Brew your tea, making sure it’s strong but not over stewed to avoid any bitterness. Allow to cool fully. 

If you have a simple syrup to use in place of the sugar, great, if not, muddle together the mint leaves and the sugar, with the lime juice at the bottom of your glass until all of the sugar has dissolved – you don’t want to taste grainy sugar in your final drink. Once dissolved, add in a handful of ice, add the rum, and top the glass with your tea, and some sparkling water if needed. Garnish with a twirl of cucumber, or a few sprigs of fresh mint, and you’ll have something with a slight zing to cool you down.

Green Tea Mojito

Proper Tea with Bourbon (makes 1)

The sun’s going down, it’s starting to get a little bit too chilly to wear shorts – bust out the bourbon and have something that’ll warm you up. Slightly stronger, but still fresh enough for summer with a twist of orange zest and mint.

Proper Tea Bourbon


Half a cup of Ringtons Kenyan Gold

1tsp honey

50ml your favourite bourbon

2 slices orange

4 springs of mint


Make your tea well in advance so it has a chance to cool right down, and brew it fairly strong so the tea flavours really have a chance to come through. Make a pot with a few teabags to easily make this into a punch for the rest of your party. Place the orange slices, the mint and the honey in an old-fashioned glass, and muddle together to release the orange juice and the mint oils. Fill your glass with ice cubes, and pour over the bourbon (slightly chilled if possible). Top up the glass with your tea and garnish with a twist of orange peel. Mix together and taste – if it’s a bit stronger than you expected, add some more honey to soothe out the alcohol, or leave it out entirely. Enjoy! 

Proper Tea with BourbonIf you like these recipes make sure to follow us on Twitter @ringtons and you can also keep up to date with Jeff at @newcastle_eats. Read his blog at