5 O’ Clock Tea Desserts: My newest bake is a classic one from an outdated Borwicks Baking Powder e book, which is completely hung up in my kitchen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My newest bake is a classic one from an outdated Borwicks Baking Powder e book, which is completely hung up in my kitchen.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 quite a bit, however I haven’t not too long ago……so, I made a decision to rectify that.
These aren’t just like the yeasted tea truffles that almost all of us know, however are an egg enriched model of scones – with dried fruit, just like rock truffles in texture.
They hold longer with eggs being added, however as with all fast breads, they’re greatest loved on the identical day of baking.
The recipe is a basic rubbed in technique, and butter is greatest when making these – once more one other ingredient that helps these little bakes hold 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 certain you possibly can 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 the whole lot stops for a tea at three, usually, however these have been clearly named as publish 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 for those who make them, and please do let me know, Karen
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Notes
- The recipe under is because it was written within the outdated cookbook these got here from.
- Listed here are just a few amendments for modern-day baking:
- A Fast oven is: 230C/220C Fan/450F/Fuel mark 8
- Use Self-Elevating flour instead of 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 truffles after they simply come out of the oven,
- Use dried blended fruit as a substitute of currants or sultanas. (I used currants)
Record of Elements
- 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 outdated 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 quite a bit, however not not too long ago……so, I made a decision to rectify that.
These aren’t just like the yeasted tea truffles that almost all of my us all know, however are an egg enriched model of scones – with dried fruit.
They hold longer with the eggs being added, however as with all fast breads, they’re greatest loved on the identical day of baking.
The recipe is a basic rubbed in technique, and butter is greatest when making these – once more one other ingredient that helps these little bakes hold 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 certain you possibly can 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 the whole lot stops for a tea at three, usually, however these have been clearly named as publish 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 for those who make them, and please do let me know, Karen
Elements
- 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
- Sift flour, sugar and salt in a basin.
- Rub within the butter.
- Stir within the currants with the baking powder, then add the overwhelmed eggs.
- Combine flippantly.
- Activate to a floured board.
- Roll out to 1 inch thickness, then lower into rounds.
- Bake on a buttered baking sheet in a fast oven for fifteen minutes.
- Serve in a scorching muffin dish, after splitting and spreading them with butter.
- Sprinkle a bit caster sugar excessive.
Notes
The recipe above is because it was written within the outdated cookbook these got here from.
Listed here are just a few amendments for modern-day baking:
A Fast oven is: 230C/220C Fan/450F/Fuel mark 8
Use Self-Elevating flour instead of 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 truffles after they simply come out of the oven,
Use dried blended fruit as a substitute of currants or sultanas. (I used currants)
Vitamin Info
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
