5 O’ Clock Tea Desserts

5 O’ Clock Tea Desserts: My newest bake is a classic one from an previous Borwicks Baking Powder e book, which is completely hung up in my kitchen

A Classic Bake from an Previous Borwick’s Baking Powder Cookbook

My newest bake is a classic one from an previous Borwicks Baking Powder e book, which is completely hung up in my kitchen.

It’s for 5 O’ Clock Tea Desserts, a recipe I used to make rather a lot, however I haven’t not too long ago……so, I made a decision to rectify that.

These aren’t just like the yeasted tea muffins that the majority of us know, however are an egg enriched model of scones – with dried fruit, just like rock muffins in texture.

They maintain longer with eggs being added, however as with all fast breads, they’re finest loved on the identical day of baking.

The recipe is a traditional rubbed in technique, and butter is finest when making these – once more one other ingredient that helps these little bakes maintain longer within the cake tin.

They are often frozen, though I’ve by no means had sufficient left to do this!

The recipe suggests utilizing currants or sultanas, I all the time use currants, within the method of classic currant buns.

I’m positive you might add dried blended fruit – or perhaps a little blended peel to maintain them moist.

I’ve caught to the recipe rigidly when making them this time, they usually have been loved buttered with a pot of tea for elevenses.

I do know every thing stops for a tea at three, usually, however these have been clearly named as submit faculty and pre tea deal with when the recipe was first printed, and even as a part of a particular Excessive Tea.

No matter is in a reputation, I hope you get pleasure from them when you make them, and please do let me know, Karen

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Notes

• The recipe beneath is because it was written within the previous cookbook these got here from.
• Listed below are just a few amendments for modern-day baking:
• A Fast oven is: 230C/220C Fan/450F/Fuel mark 8
• Use Self-Elevating flour rather than plain flour and baking powder.
• I DO have a muffin dish! However they’re uncommon now – so serve them in a serviette lined bowl or basket, or simply on a serving platter.
• Sprinkle the caster sugar over the tea muffins once they simply come out of the oven,
• Use dried blended fruit as an alternative of currants or sultanas. (I used currants)

Record of Substances

• 1/2 lb plain flour (225g)
• 2ozs caster sugar (50g)
• Pinch of salt
• 1 teaspoon baking powder
• 2ozs butter (50g)
• 2ozs currants or sultanas (50g)
• 2 eggs, overwhelmed

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Recipe for 5 O’ Clock Tea Desserts

5 O’Clock Tea Desserts

Yield:
8

Prep Time:
20 minutes

Prepare dinner Time:
quarter-hour

Complete Time:
35 minutes

5 O’ Clock Tea Desserts

My newest bake is a classic one from an previous Borwicks Baking Powder e book, which is completely hung up in my kitchen.

It’s for 5 O’ Clock Tea Desserts, a recipe I used to make rather a lot, however not not too long ago……so, I made a decision to rectify that.

These aren’t just like the yeasted tea muffins that the majority of my us all know, however are an egg enriched model of scones – with dried fruit.

They maintain longer with the eggs being added, however as with all fast breads, they’re finest loved on the identical day of baking.

The recipe is a traditional rubbed in technique, and butter is finest when making these – once more one other ingredient that helps these little bakes maintain longer within the cake tin.

They are often frozen, though I’ve by no means had sufficient left to do this!

The recipe suggests utilizing currants or sultanas, I all the time use currants, within the method of a classic currant bun.

I’m positive you might add dried blended fruit – or perhaps a little blended peel to maintain them moist.

I’ve caught to the recipe rigidly when making them this time, they usually have been loved buttered with a pot of tea for elevenses.

I do know every thing stops for a tea at three, usually, however these have been clearly named as submit faculty and pre tea deal with when the recipe was first printed, and even as a part of a particular Excessive Tea.

No matter is in a reputation, I hope you get pleasure from them when you make them, and please do let me know, Karen

Substances

• 1/2 lb plain flour (225g)
• 2ozs caster sugar (50g)
• Pinch of salt
• 1 teaspoon baking powder
• 2ozs butter (50g)
• 2ozs currants or sultanas (50g)
• 2 eggs, overwhelmed

Directions

1. Sift flour, sugar and salt in a basin.
2. Rub within the butter.
3. Stir within the currants with the baking powder, then add the overwhelmed eggs.
4. Combine calmly.
5. Activate to a floured board.
6. Roll out to 1 inch thickness, then minimize into rounds.
7. Bake on a buttered baking sheet in a fast oven for fifteen minutes.
8. Serve in a scorching muffin dish, after splitting and spreading them with butter.
9. Sprinkle slightly caster sugar excessive.

Notes

The recipe above is because it was written within the previous cookbook these got here from.

Listed below are just a few amendments for modern-day baking:

A Fast oven is: 230C/220C Fan/450F/Fuel mark 8

Use Self-Elevating flour rather than plain flour and baking powder.

I DO have a muffin dish! However they’re uncommon now – so serve them in a serviette lined bowl or basket, or simply on a serving platter.

Sprinkle the caster sugar over the tea muffins once they simply come out of the oven,

Use dried blended fruit as an alternative of currants or sultanas. (I used currants)

Diet Data

Yield 8

Serving Dimension 1

Quantity Per Serving

Energy 274Complete Fats 7gSaturated Fats 4gTrans Fats 0gUnsaturated Fats 3gLdl cholesterol 62mgSodium 144mgCarbohydrates 49gFiber 2gSugar 23gProtein 5g