Bakewell bars

Last night I felt the need to bake so I made some bakewell bars. These can be a bit tricky, but the results are bloody lovely. You basically make a sort-of shortbread base, cover it in jam, then make some frangipane and bake it until it's properly cooked. But if you undercook it, or even open the oven door before the frangipane is cooked it will never set properly and you're effectively stuffed. Recipe for those who want it:

Base: 3oz butter, 1oz caster, creamed. Add an egg yolk, a teaspoon of vanilla, and mix well. Then squeeze in 6oz plain flour. Beat it until it forms a dough - it will all go, I can assure you. Do not be tempted to add any liquid. Roll this out to fit a deep 8" square tin that's been lined with baking parchment, then squeeze it in so it goes right up to the edges of the tin (and if you leave dimples in the dough there's more room for pockets of jam). Cover this in jam and put in the fridge. Turn the oven on to GM4.
Frangipane: 3oz butter, melted and left to cool (but not cool solid). Beat in two eggs. Then add 3oz caster, 3oz semolina and 4oz ground almonds, and mix until very well combined. Leave for a couple of minutes and it should start to set a little. Blob this onto the jam layer and join it all up with the back of a spoon if it's not runny enough to join up together by itself. Bake for 45 minutes or until golden brown^*. Leave to cool in the tin and slice into 3x4 bars. You can drizzle almond icing over the top if you like.

* DO NOT OPEN THE OVEN DOOR TO CHECK IF YOU CAN AVOID IT. Really, in my oven it's 45 minutes at a minimum (fan assists might be able to get away with 35) but if you open the door too early and the middle isn't cooked it will collapse and nothing you can do will save it.

Results: delicious, and look like this:


Bloody nom.

Cake Inventing

Sometimes I need to keep track of my thought processes when making cake. Or inventing it. You see, I can't always work out how I get from A to C and on more than one occasion I start off thinking that I want to make one thing and end up making something totally different. This happened on Sunday when I started off wanting to make marmalade and ended up making a tea loaf.

What happened was this:

• I was sat thinking "I want to make some marmalade, but have no seville oranges. Where will have some oranges? Twitter will tell me."
  
• So I went on twitter and asked. While I was waiting for a response I looked up "marmalade recipes" on Google. This took me half an hour.
  
• Ah, I got a response on twitter. Leeds Markets have some! Great, I thought. Then I realised it was Sunday. Markets closed on Sunday.
  
• That's ok, though, because what I really want is a cup of tea.
  
• Oh! Tea bread, that's an idea. Is it tea bread or tea loaf? Hm. Best google that.
  
• This took me half an hour.
  
• All the recipes said "soak your fruit overnight in tea." Bugger, thought I, because it was Sunday and I can't make cake on Monday because of that pesky work thing.
  
• Then I saw a thing for "boiled fruit cake" which said that this would be the easiest christmas cake ever. I don't like christmas cake but thought the principles would still apply.
  
• So I came up with this:
  
  
  
  • 225g dried fruit, whatever you have in the cupboard. Apricots, mixed dried, currants, sultanas, what the hell there's some glace cherries that I'll never use that can make up the weight.
    
  • 300ml black tea, strong as you like, earl grey, tetleys, twinings, whatever you've got.
    
  • 200g soft brown sugar. Or white sugar. Or probably honey. I know I've got 200g of "sweet" in the cupboard.
    
  
  
• put all these in a pan, bring to the boil, leave to boil for about 3 minutes, then turn off the heat and go & have a shower, or a nap, or read a book. Watch some Simpsons, maybe.
  
  
  
  • Then crack an egg into the cold mixture and stir it in.
    
  • Then throw in, say, 250g self-raising flour.
    
  • Some mixed spice would be nice. There we are. About 2 teaspoons.
    
  • That lemon looks a bit sad. Tell you what, let's zest that into it.
    
  
  
• Stir it so it's all well mixed, then pour into a lined 2lb loaf tin.
  
• Bake at GM3, or whatever the metric equivalent may be, for about an hour and a quarter. Don't open the oven door until at least 1hr is up.
  
• If the top looks a bit singed, stick some baking parchment on it.
  
• Stick a cocktail stick in it and if it comes out clean, it's done.
  
• Tip it out, remove the lining, and leave it to cool completely before breaking into it.
  

Results:


It's bloody lovely.

eta: I should perhaps point out that the little postcard that I wrote out my recipe on reads:

225g fruit, 200g SBS, 300g tea. Boil 3m. Cool.
1e, 2tsp GMS, 250g SRF.
GM3 75m.

Yeah, I know.

PARKIN!

Mike recently said "it's Cinder Toffee Season!". I disagree. It's Parkin Season.

I don't know if there is some regional variance going on in our seasonal baking habits, but I'm a solidly Yorkshire lass and Parkin is so associated with Bonfire night for me that one wouldn't be right without the other.

This recipe is unashamedly descended from Jill Metcalfe's, which I found on the Internet in circa 1999 and have used since, as it tastes just like the cake I ate on bonfire nights throughout my youth.

There are two things I must say about Parkin.

1. Parkin MUST contain oat bran. Any parkin without this isn't right and has probably been made by a non-native (ie someone from outside of Yorkshire who doesn't really understand what they are doing when it comes to Parkin), or a chain bakery who are using bonfire night as an excuse to sell overly-sweet plain ole' ginger cake. The oat bran gives this cake a unique nutty, crumbly texture - it's quite dense without being stodgy or dry, and is just the thing to keep you going on cold nights.

2. Parkin MUST be made AT LEAST one week before you want to eat it. You take it out of the oven, let it cool, wrap it up and leave it well alone (no matter how nice it tastes) for at least a week. This improves the flavour - it gets more complex and rich. I once met someone who said 'I don't make my Parkin a week ahead, I put so much black treacle in it doesn't matter!*". I tasted some of that cake - and whilst it was very nice, it didn't taste like Parkin, it tasted like Liquorice. Which is nice, but not what we are after. If you don't believe me, make 2 batches a week apart and eat them on the same day. You'll see what I mean.

The Parkin Recipe

200g self-raising flour
200g oatmeal (bigger supermarkets sell this, it's usually near porridge oats)
100g treacle
100g golden syrup (you can vary the ratio of syrup and ginger or even do 200g of one without the other if you wish- follow your taste buds here)
100g margarine or butter
125 ml milk
2 tbsp sugar
2 tsp ground ginger


Warm the treacle/syrup gently with the butter and milk.

Stir in the dry ingredients.

Pour into a square greased tin (a square one of about 20 cm should be about right) and bake at 160° C (325° F / Gas 3) on the middle shelf for about 1 hour (a skewer inserted into the middle should come out clean).

Leave the cake to cool, wrap up well in an airtight container and leave for one week before eating to let the flavour develop.

EDIT: I later recalled 2 variation on your basic Parkin which I consider wrth sharing.
1. Tina Sparkle (the lady behind the Dutch Bonfire Cake who can, by the way, be found here) reccomends substituting some of the golden syrup with half a jar of ginger jam. Sticky heaven.
2. I have been known to swap 25g of the flour for cocoa powder to create Chocolate Parkin. It is quite a popular addition.


*This cake did not contain oat bran and was made by a non-native. I rest my case.

"I'm going to talk about cake..."

A couple of months ago I did a talk at Bettakultcha, an open public lecture series that gives you five minutes to talk about something you're passionate about. That talk is on Youtube, so it would be remiss of me not to put it on T&C!



I'm doing a longer version of this talk in Sheffield on Nov 13th.

"I love meeting other people who are a bit mad"

Sam recently took a road trip over to Manchester for her annual pilgrimage to worship the shiny things on sale at the Great Northern Contemporary Craft Fair.

This is a fabulous event. Everything on sale is handmade and is generally being sold by the artists or makers. From sublime gold, silver and precious stone jewellery to modern wall hangings made with fluorescent plastics, hand thrown & glazed pottery - this is an Aladdin's cake of treasures.

This year Sam particularly liked the jewellery that liked frogspawn and the Orange felt hat that looked like the Sydney Opera House.

But the one stall that knocked our socks off completely was Helaina Sharpley's wire work.



Helaina Sharpley makes 2D and 3D wire sculptures/pictures. Her particular inspiration is "everything related to tea and tea drinking - tea cups and saucers, tea sets and tea parties are the artists main passion (verging on obsession!)"

Helaina had a wonderful collection of life sized, perfect wire cups and saucers. She had gorgeous 3d pictures which were mounted on tea trays. Her biggest piece (which took five weeks to make) was an intricate, massive building, the road up to which exploded away from the base frame and extended towards the viewer, making you feel like you could step into the picture and get totally wrapped up in Helaina's wire world.

We had to stop and express our admiration, and we found out that: 1. Helaina lives in Huddersfield, and thus is highly likely to be able to make some of teaandcake's future tea parties (where she will, of course, be guest of honour). 2. Helaina brews up approximately every half hour and takes tea with her everywhere (she had a very fetching gingham thermos hidden away on her stall)

We told Helaina about teaandcake and her immediate comment was "I love meeting other people who are a bit mad". This is exactly how we felt about you, Helaina.

Check out more of Helaina's work (which includes functioning clocks and Georgian architecture as well as teacups and cakes) at www.helainasharpley-wirework-artist.co.uk

Twinings Tea Tests!

Twinings very kindly sent teaandcake a bundle of their teas. We’ve been taking them out and about to our events this summer to gather feedback and see what folks thought about each.


Blackberry & Nettle

The packet said: “A fruit flavoured infusion inspired by Autumn. Blackberry’s distinctive sweet taste and aroma takes on a rich quality in this infusion. Its richness is perfectly balanced by the peppery taste of nettle to create a satisfying refreshing drink”.

Three testers tried this and were most impressed.

A most agreeable tea which I shall buy. Ross

Fruity and warming. Perfect for autumn. Maybe a bit weak. Sam

It’s good – better than most fruit teas. Lacks that edge that some fruit teas have – it’s very easy to drink. A good alternative to a caffeinated tea if you fancy something hot and fruity. Janine.


Blackcurrant, Ginseng & Vanilla

The packet said: “A luscious infusion – with blackcurrant and subtle spice flavour. This rich combination of sweet blackcurrant, ginseng root and vanilla has a delicious taste. It has an exquisite rose blush colour… it’s particularly perfect for a touch of warmth as evenings get colder”.

One tester tried this and liked her choice.

Very smooth and refreshing. Relaxing on a summer afternoon. Would have been even better if slightly stronger. Claire


Blossom Earl Grey

Possibly the most popular tea we had for testing – 10 people tried it, all of the liked it and all of them would consider picking up a box of it to take home.

The packet say: “A delicate tea, blended with bergamot and the floral taste of orange blossom. A black tea that brightens your day and warms you from the inside out”.

Our Tea Testers' Quotes:
Lovely Earl Grey, one of the nicest I’ve tried. Nice rounded warm taste with a hint of orange (but not too overpowering). Adam

Hint of orange was interesting but generally I’d prefer regular earl grey (especially since I prefer earl grey tea with milk, but we couldn’t see that sitting well with orange). Anna

I’m not usually a fan of every earl grey. I’m having this without milk and enjoying it. It’s quite floral but not overpowering. J9

A great tea. Richard.

Nice perfumed taste. Daz

Soooo good! Susi

Nice and light and refreshing. Kenny

Good flavour. Well balanced. Refreshing. Jane


Camomile & Spearmint

One tester tried this, and was very happy with it:

The packet says: “Camomile – known for its relaxing properties – is balanced with cooling spearmint for a clean yet refreshing taste. This bright, golden infusion is ideal for drinking throughout the day and into the evening”.

V. refreshing – delicious! Siobhan


Green Citrus Tea

One tester tried this and said that they would happily take another cup (if not a box).

The packet said: “A refreshing green tea with a hint of citrus. We’ve taken high quality green tea leaves and added the natural flavours of zesty lemon an lime, balanced by the juicy sweetness of orange.”

A very refreshing tea! Ross


Green Tea with Apple and Pear

One tester tried this – they’d consider taking another cup, but not a whole box.

The packet said: “A refreshing balance of green tea and mellow, orchard flavours. The natural flavours of crisp, red apples and smooth, ripe pears create a delicious combination when blended with high quality green tea leaves.”

I liked the way the fruit brightened up the green tea, but the tea aftertaste was a bit too strong and wiped out the fruit. I would try it again.
Anna


Green Tea & Cranberry

One tester tried this and gave it the thumbs up.

The box said: “We’ve blended top quality green tea leaves and natural cranberry flavour to create this tea’s golden colour and juicy taste”.

Pleasnt aroma, nice taste
Barry


Green Tea with Orange & Lotus Flower

One reviewer tried this and liked it, but wouldn’t go out and buy a box.

The packet said: “A lightly aromatic green tea with a delicate scented flavour. This distinctly oriental blend combines the zesty flavour of lotus flowers, which have long been associated with purity in China.”

It’s surprisingly nice considering I don’t really like orange! Steve


Golden Oolong

Three people out every four liked this and might buy it again – the fourth would prefer something else, please.

The packet said: “A sunny and sweet Oolong tea with a fragrant taste of spring.

Our Tea Testers' Quotes:

Don’t leave the teabag in too long. Paul

Could be a bit stronger. Olga

Lovely rounded warm taste. Adam

Green tea for beginners! JM

Quite bitter and I didn’t like the scent. Brewed quite strong and quite quickly too! Sam

Tastes quite like a white tea but with quite a strong aftertaste. Rosemary

Light taste, refreshing. Easy to drink. J9

Nice scent. Indifferent flavour. Jane


Peppermint

Two testers tried this and both declared that they’d be happy to have a box in a cupboard at home.

The packet said: “A refreshing infusion with a clean, fresh taste. The cool aroma of mint is refreshing and peppermint leaves have traditionally been used to soothe the stomach and aid digestion. The peppermint leaves, with their naturally high essential oil content give this infusion its really refreshing taste”.

Very refreshing!

Nice smooth drink! Sandra


Peppermint & Nettle

Four people tried this – three would go out and buy a box, and one was unconvinced.

A lovely surprise!  I’ve had these flavours separately but was surprised when I saw them in one, as I couldn’t imagine the combination. It proved to be a really nice mixture that I really enjoyed.
Claire

Matches the description perfectly. Nettle is peppery and peppermint is minty. Nice subtle tea.

I liked this blend – nettle alone can be bitter, and peppermint can be a bit sickly, but together they balanced out very nicely. Anna


Rose Garden

12 people tried this, and most liked it and would consider buying some. There was a bit of a split, with some tea testers liking it with and some without milk.

The box said: “A light black tea with the sweet scent of rose. Make a cup, take a moment and prepare to be wooed”.

Our Tea Testers' Quotes:

Turkish delight in a cup! This is like marmite – you’ll either love or hate it. JM

Fruity rather than rosy. Better without milk. Lynn

Peculiar! Nicer with a drop of milk. Robert

Subtle flavour, light on the rose flavour, nice aftertaste. Nice light black tea for a non-tea drinker. Phil

Surprisingly well balanced without overpowering florals. Quite tasty! Improved by a dash of milk – much smoother! Kirstin

Where can I buy it? Not seen this variety anywhere. Excellent! Ursula

This is stupendous!! Make it more available! Tim TW

Definite taste of rose without being overpowering. Might be nice iced! Amanda


Spring White

This tea split our eight tasters - some liked it and others were not in favour.
Those who liked it said they might pick up a box.

The box said: “An easy and light white tea made from spring picked buds, this is tea at its purest. Handpicked while the dew glistens to create a delicate, refreshing flavour bringing a little hint of crisp dewy mornings with every sip.”

Our Tea Testers' Quotes:

Little bit too “earthy” for my taste. Adam

Don’t leave the tea bag in too long! Paul

Aftertaste too bitter. Daz

Light, clean flavour.

Tasted like English breakfast but vastly inferior. Richard

Refreshing but tasty. V nice!

Nicer than green tea. Delicate taste.


Twinings Voyage Russian Tea / Russian Taiga – available overseas and brought to this tea party by a tea tester!

3 people tried this – two liked it a lot, and one was indifferent.

Soft, touch of citrus. Low tannin. I could drink this all day. JM

Palatable black tea, not overpowering with the lemon flavour which is good. A tea to be enjoyed slowly, and no perfumed aftertaste. Phil.

Very good – a strong crisp tea. Refreshing with a hint of lemon. I would love to see this range introduced into the UK.

dutch bonfire cake

People often wonder what the motivation is behind teaandcake.
There are lots of reasons why Mike, Janine and I put time into this site... but the one I'll confess to today is that it's really just an excuse for me to hound people for cake recipes I like and to then store these in an easy to find place.

That this place is public and I could improve the quality of cakes in the wider world by sharing the best recipes... that's just a fringe benefit.

Without further ado, I shall hand over to the lovely Tina Sparkle who said "of course you are welcome to the recipe. It is a Dutch one, from my father's stepmother..." We all know those are the kinds of credentials every Truly Great cake has.

This is a seasonal recipe for autumn gales and winds. The sugar sprinkled on the top gives it a lovely fairytale sparkle.


Dutch Bonfire Cake

8oz self raising flour
pinch salt
4oz butter
40z sugar (I use brown)
1lb coking apples, diced
6ozs raisins (if wanted, I don't bother cos I'm not a fan)
1 beaten egg
2tbs milk
1tsp cinnamon or mixed spice (the original recipe uses mixed spice, I use cinnamon)
sugar to sprinkle on top

Rub in flour and butter.
Add sugar salt, spice, apples and raisins.
Mix to stiff consistency with eggs and milk.
Turn into greased baking tray (recipe says 8" square, mine is maybe a bit bigger) and sprinkle with sugar.
Bake at 180 degrees c for 50-60 mins.
Cut into squares.