We asked a few foodie friends to rustle up a batch of recipes using Yorkshire Tea. From brew-inspired bakes to ice lollies, you’ll find their creations below.

Yorkshire Tea & Toast Tart
By Will Stewart

The Yorkshire Tea Proper Strong was the perfect brew to use to bring flavour to the sweet, sticky filling and really make you feel like you’re having breakfast for dessert. There is a lot of sweetness in the tart and the robust and full-bodied nature of the Proper Strong brew really stands up to this and ensures the delicious flavour of the tea comes through in the tart.

I made this to try and recreate the taste of a proper brew and buttery toast that I used to have with my porridge in the mornings back in England.

This makes a delicious treat for afternoon tea or can even be served as a dessert with some fresh cream, ice cream or creme fraiche.

Makes: 12 for afternoon tea or 8 people for dessert

Takes: 90 minutes plus cooling time

Ingredients:

Toast Crust:

  • 125g plain flour
  • 2 slices of well toasted bread crusts, cooled and blitzed into fine crumbs
  • 75g rolled oats
  • 1 egg
  • 100g butter, chilled and cubed
  • Sea salt flakes
  • Cold water – if required

Tart Filling:

  • 4 Yorkshire Tea Proper Strong tea bags
  • 250g caster sugar
  • 200g brown sugar
  • 200g butter
  • 180ml of single cream
  • 1tbsp milk powder
  • 1tsp of vanilla extract
  • 4 large egg yolks
  • Icing sugar for garnish

Method:

  1. Preheat the oven to 180 degrees.
  2. To make the pastry, in a large bowl add the flour, oats, toast crumbs and a pinch of salt. Add the cubed, cooled butter and using your fingertips, gently work the mixture until it resembles fine breadcrumbs. Crack in the egg and mix together to form a dough. Add a little bit of cold water to bring the mixture together if required. Press into a disc, wrap in glad wrap and place in the fridge for at least 30 minutes.
  3. Grease your loose bottom tart tin with butter or oil. Remove the dough disc from the fridge and between 2 sheets of baking paper, roll the mixture out to the size of your tart tin. Press the pastry into the tin and use excess dough to fix up any holes. Prick the bottom of the tart shell with a fork, line the shell with one of the sheets of baking paper used for rolling out and then fill with baking beads and blind bake for 15 minutes.
  4. Remove the tart shell from the oven and remove the paper and baking beads and return the tart shell to the oven for 5 more minutes. Remove from the oven and allow to cool.
  5. Reduce the oven temperature to 170ºC.
  6. To make the filling, melt the butter in a saucepan with the cream and vanilla extract. Bring it to a simmer and then remove from the heat. Add the Yorkshire Tea Proper Strong teabags and allow them to brew for 3 minutes. Remove the teabags and allow the mixture to cool.
  7. In a large bowl, combine the brown sugar, white sugar, and milk powder until combined. Add in the egg yolks and whisk until combined then pour in the tea, cream, vanilla and butter mixture and whisk until combined.
  8. Pour the mixture into the prepared tart shell and bake in the oven for 40–45 minutes or until the edges start to firm up. The filling will bubble a little. Remove from the oven and allow to cool completely and set.
  9. Once cooled, dust the tart with icing sugar and serve with a proper brew of Yorkshire Tea.

Yorkshire Tea Infused Sponge Cake with Orange Cream Cheese
By Katherine Sabbath

Fluffy layers of fragrant Yorkshire Tea infused sponge cake, filled with lusciously sweet & tart orange cream cheese. Here’s an easy yet impressive recipe for a delightfully aromatic tea cake, best enjoyed with a hot cup of rich & refreshing Yorkshire Tea!

Prep: 45 mins

Cooking Time: 30 mins

Serves 20

Yorkshire Tea Infused Sponge Cake

1 cup (240g) unsalted butter, softened

1 1/2 cups (330g) Caster Sugar

2 tsp vanilla bean paste

6 free-range eggs, lightly whisked

2 1/4 cups (360g) Self-Raising Flour

1 x Yorkshire Tea Bag brewed in 100mls boiling water

1. To make the sponge cakes, preheat the oven to 160°C (320°F) fan forced. Lightly grease 3 x 18 cm (7 inch) round cake tins (or you can bake in batches with one single tin) & line the base of each tin with baking paper.

2. Using an electric mixer, beat the butter & sugar until light, pale & creamy. Add 2 tablespoons of the flour, then gradually add the vanilla & eggs, beating well after each addition.

3. Gently fold in the remaining flour & the brewed Yorkshire Tea. Divide the mixture equally between the cake tins.

4. Bake for 25-30 minutes or until the centre of each cake springs back when lightly pressed. Leave the cakes in the tins for 5 minutes before transferring to a wire rack to cool completely. Cover & set aside until needed.

Orange Cream Cheese Frosting

500g cream cheese, softened

100g unsalted butter, softened

100ml thickened cream

Zest of 1 orange

Juice of 1/2 an orange

150g icing sugar mixture

  1. In a large mixing bowl, beat together cream cheese, butter, cream & orange zest until light and fluffy.
  2. Add the orange juice & icing sugar, & whip until combined. Cover & set aside until needed. If frosting appears too soft (this may happen in warmer kitchens), place in refrigerator for 30 mins or until a more workable consistency is achieved.

Cake Assembly & Decoration

10 candied orange slices

Handful of fresh mint leaves

  1. To assemble your cake, place one layer of the Yorkshire Tea infused sponge cake onto a serving platter or cake stand. Using a palette knife (cranked kitchen spatula), spread a generous layer of orange cream cheese frosting on top. Repeat with the second & third layers of sponge cake. Chill in refrigerator to set frosting slightly (if needed).
  2. To finish, use a palette knife to apply a rustic-looking layer of frosting over the outside of cake. Decorate with candied orange slices & fresh mint leaves. Serve cake at room temperature with a hot cup of Yorkshire Tea, & enjoy with loved ones!

Storage

The cake can be refrigerated for up to 3 days.

Have you seen?

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Taylors Speciality Iced Tea Recipes

Us Brits love drinking hot tea in hot weather – but from time to time, we do enjoy something a little more frosty. Here’s a collection of some of our favourite iced tea recipes, from a traditional English iced black tea to fruity coolers.

330 A0198
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A Taylors guide to origins

There’s only one kind of tea plant. This single species of bush - camellia sinensis – is the common starting point for so many different brewed flavours, from grassy to fruity to malty to floral. The way tea is processed has a big impact on those, but so too does the land in which it was grown. Just like the concept of ‘terroir’ in wine, the climate, altitude and soil conditions all have a role to play. Here’s a look at four key tea origins and their unique characteristics.