National Tea Day

Hello! Happy Friday, and most importantly, happy National Tea Day.

Here in the UK, we love our tea. Our lives can't function without it. In fact, in an average British person's lifetime, they will consume 17,000 cups of tea!

So today's recipes all revolve around tea, from the best biscuits and scones to a yummy tea loaf, why not try baking some of these to enjoy with your freshly brewed cuppa.

Tea Bread Loaf
This recipe, from Nigella, is probably the easiest Tea Bread recipe you'll find. Its delicious both warm or cold, plain or spread with lashings of butter, and super simple.

Ingredients

250ml cold black tea

227g mixed dried fruit

227g self-raising flour

113g caster sugar

1 beaten egg

2tbsp orange marmalade

Method
Place the fruit in a small bowl and pour the cold tea over the top. Leave this to soak overnight if possible, or long enough so that the fruit swells.
Grease and line a 675g loaf tin.

Preheat your oven to 180C.

In a separate bowl combine the flour, sugar, egg and marmalade, then pour in the fruit and any tea left in the bowl. Stir thoroughly until combined.

Put the mix into the loaf tin and bake in the oven for 1 hour, or until a skewer inserted into the centre comes out clean.

Allow to cool slightly in the tin before removing and placing on a wire rack.

Spiced Teacakes

Teacakes are a tea-time treat in the UK, and are washed down perfectly with your favourite brew. These spiced teacakes, from The Hairy Bikers won't disappoint. They're far superior to anything shop bought.

Ingredients

375g strong white bread flour

½ tsp sea salt flakes, lightly crushed

7g sachet fast-action dried yeast

1 tsp mixed spice

1 tsp cinnamon

1 tsp freshly grated nutmeg

½ orange, zest only

50g caster sugar

50g butter, cubed

150ml semi-skimmed milk

1 egg, beaten

125g mixed dried fruit

2 tsp sunflower oil, for greasing

Method

Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl.

Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is lukewarm.

Remove from the heat and whisk in the egg.

Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg.

Stir with a wooden spoon until the mixture forms a ball.

Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough.

Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled cling-film and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.

Knead the dough lightly, divide into six portions and roll into balls.

Using a rolling pin, flatten each ball to a circle about 1cm thick and place on a large baking tray lined with baking paper.

Cover with oiled cling-film and leave to rise for a further 45 minutes.

Preheat the oven to 190C.

Remove the cling-film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown.

Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter.

Eat within 24 hours to enjoy them at their best.

Tea Time Scones

From the Queen of baking herself, Mary Berry's scone recipe is fool proof. Served with rich clotted cream and sweet strawberry jam, you won't be disappointed.

Ingredients

250g self-raising flour

1tsp baking powder

40g softened butter

25g caster sugar

1 large egg

100ml milk

Method

Preheat the oven to 220C.

Put the flour and baking powder into a large bowl.

Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the sugar.

Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.

Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough

Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.

Gently gather the trimmings together and pat out again to cut more scones

Arrange the scones on the greased baking trays and brush the tops with the remaining milk.

Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.

To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.

And there you have it! 3 tea-time treats to have with your favourite brew this National Tea Day!

Happy Baking,
Charley x