Break out the tea kettles teaapke1000033268_-00_ovente-electric-glass-kettle-1-5-liters-red_1and tea cozies! Autumn is finally here after a long and brutal summer! Back in June, I compared and contrasted how British and Americans take their tea during the summer. While most Americans drink their tea iced during the hot summer months, the British stick to tradition and continue to enjoy their tea hot. With Autumn, or Fall, as some call it, the weather finally begins to cool down enough for a nice hot cuppa tea and some hot, fresh baked goodies. The leaves change into beautiful colors while some cool rain may fall along with the leaves.

Tea is already a very comforting beverage but when you mix it with the things you affiliate with Autumn, it’s even better! Autumn in the United TEACKCK1000016677_-00_Scone-Mix-Pumpkin-Cranberry-15ozStates is already associated with the smells of cinnamon and maple. Then there are apples and pumpkins being harvested. A good population of Americans like to think of Fall as a cozy time, which is possibly why they list Autumn as their favorite holiday (next to Spring/Summer, of course).

All this talk of Fall makes me want to enjoy tea all over again. Since summer has ended, many people have returned to their normal lives, so it’s nice to take a break and catch up with them to enjoy a good cup of tea and a freshly baked pumpkin cranberry scone, straight from your oven. Try some cinnamon tea like Harney and Sons Cinnamon spiced tea for a good kick of cinnamon and warmth or Stash Pumpkin Decaf.

More Autumn here on the blog soon!

IMG_5304The dentist and her manager love anything sweet and they are always on the look out for recipes for me to try, so they can try them too!  Lemon is one of their favourite flavours and these cookies are really nice and lemony.



  • Set your oven to 170 C 330 F gas mark 4
  • Line some baking sheets with baking parchment
  • 10 oz plain flour
  • 1 and a half teaspoons Baking Powder
  • 8 oz sugar
  • 8 oz softened butter
  • 2 eggs
  • 2 oz icing sugar
  • Lemon extract ( a few drops depending on the strength)
  • Zest of one lemon
  • Yellow food dye (if you want)

IMG_5303Mix together the butter and sugar until light and fluffy, add the lemon dye if using, eggs and the lemon extract, fold in the flour, baking powder and zest of the lemon into a stiff paste. Place IMG_5302 dessertspoons of the mixture in the icing sugar and roll in the icing sugar until covered then place them on a baking sheet, quite far apart because they will spread.

Cook for 12 minutes until they have burst out of the icing sugar and are set.

Cool on the sheets for a while and then place on a wire rack to cool completely.  They should be crisp on the outside and soft like a cake mixture on the inside.  Enjoy with a cup of afternoon tea.

IMG_5307Who likes Bounty Bars?  Well I do and I did not have any so I decided that I would make some.  They do not need baking and do not take long to make at all.




You will need:

  • 1lb Milk chocolate (I used a big block of Cadbury’s)
  • 3 cups of coconut
  • 1 cup of sweetened condensed milk
  • Line a baking sheet with baking parchment.

Mix the condensed milk with the coconut until you get a thick sticky paste!  The kids will love this bit!  Then using wet hands squeeze and shape into logs and place on theIMG_5305 baking sheet.  This amount should make about 12.  Put the whole thing in the freezer for about 20 minutes, this makes them easier to handle when covering with chocolate.

Melt about two thirds of the chocolate either in the microwave or in a bowl over a pan of hot water and stir well.  Remove from the heat and stir in the last third (if it is still there!)   of chocolate and keep stirring.  By adding the chocolate gradually you can get a better shine on the bars.

IMG_5306Remove the bars from the freezer and using two forks place the bars one at a time into the melted chocolate and cover the whole bar.  Use one fork to lift out a bar and the other fork to remove the excess chocolate.  Place the covered bar back on the baking parchment, do not put on a plate and leave it, I only put them on a plate to take a photo, if you leave them on a plate they will just stick to it!

Allow the bars to set for a couple of hours and then store in an air tight tin for up to five days but not in the ‘fridge because they dry out too quickly.  Five days you say, they will not last five minutes!!  Mine have all gone now but they were very moreish!

It is officially October and that means it is the perfect time to start enjoying seasonal teas! What’s even better is that two of our seasonal teas are on sale the whole entire month. For our sale selections we’re offering Pumpkin Spice & Indian Chai + a Tea Sampler Bag.

Our Pumpkin Spice Flavored Black Tea (Loose) is made using a blend of black teas and South African rooibos. The Pumpkin Spice flavoring is made using natural pumpkin and spicy cinnamon. tolsll_psp_-00_loose-leaf-tea-pumpkin-spiceThis blend is the perfect balance for the palate. The Rooibos does not overpower the pumpkin while the black tea balances out the spicy cinnamon equaling the perfect blend of taste. Black tea is extremely popular and has great health benefits. Some of the benefits include: Oral health, healthy heart, antioxidants, lower risk of diabetes, better immune system, and even increased energy! The Pumpkin Spice Black Tea (Loose) is available in three sizes: 4 ounces, 16 ounces, and 80 ounces. Try the 4-ounce blend for only $4.41!

The next Tea of the Month is Indian Spice Chai. Over the past few years, Chai Tea has seen phenomenal growth and popularity. Great Chai tea can be found in most Indian restaurants and even grocery stores. The spices vary from region to region and among households in India. The most common are cardamom, citolsll_othind_-indian-spiced-chai-tea-loose-leafnnamon, ginger, cloves, and pepper. Chai produces a warming and soothing effect and acts like a natural digestive aid. Many people agree that Chai tea is a healthy alternative to coffee. Unlike coffee, Chai tea has many beneficial properties like antioxidants and anti-inflammatory agents. This month we’re offering discounts on our Indian Spice Loose Leaf and Tea Bags. The tea bags start at just $3.90 for 25 or try the 4-ounce blend for only $4.41.

If you’re looking for different teas to sample, try our Time For Tea – Tea Bag Sampler. This sampler includes Double Bergamot Earl Grey, Cranberry Orange Black Tea, Maple Black, Chocolate Mint Black, and Peach Apricot Black Tea. For the best brew, these teas should be brewed in water that has been brought to a boil for 3-5 minutes. Only $3.18!

*all special pricing will end October 31, 2015.


(c) Julia Briggs – English Tea Store

Well the end of Summer is close here in the UK and what better time than this to make a heart warming Steak pie for dinner?  You will need some nice steak for this pie, I used a stewing steak that was on special offer at the local butcher.

I usually use braising steak which is a bit more expensive but does not take as long to cook.  My brother uses a tin of already cooked steak!  He also uses ready made pastry so his pies are made very quickly!  I did stew my own meat and make my own pastry but there is very little difference between our pies!

  • 1 lb steak
  • 1 onion or leek
  • 1/2 lb cooked potatoes
  • 1 pint of beef stock


    (c) Julia Briggs – English Tea Store

  • 6 oz shortcrust pastry. (made with 6 oz flour and 3 oz fat)

If you are using fresh meat then be guided by the butcher as to how long you need to cook the meat until it is tender.  Toss the meat in seasoned flour and fry quickly in hot fat to seal all sides.  Add the onion or leek and brown slightly, browning gives a better colour to the gravy.

Add the stock and cook either on top of the hob or in the oven if it is on for something else.


(c) Julia Briggs – English Tea Store

When cooked add the potatoes, roll out the pastry and use it to line a pie dish, add the potatoes and meat and top with the pastry crust.  Brush with egg wash and bake in a hot oven for 20 minutes.

Serve immediately with lots of fresh vegetables.


Chai…now doesn’t thTEABVTK1000032511_-00_Twinings-Chai-Latte-K-Cups-12-countat sound like a good ring to your ears? You should know that it brings a good ring to your mouth. In several parts of the world, it’s what they call tea! But for many of us, we think of it as a spiced drink. Chai is usually made with black teas (Assam is a popular one) and spices. Much like a good English cuppa, it’s best with a bit of milk and sweetener. The most popular spices used for Chai teas are ginger, cinnamon, cardamom, cloves, anise, fennel, and nutmeg. However, some versions may vary and add different spices.

Chai tea is usually enjoyed in India (where it’s called Masala Chai, or spiced tea mix) and other Southern Asian countries, just as how Yorkshire tea is common in Great Britain! Most recently, chai is making its way West to the United States where it’s become very popular among Americans. There are tea lattes, latte concentrates, and various chai tea flavors! In the US (Bonus Trivia: In Kashmir, they actually use gunpowder green tea for theirs instead of black teafbsn1000033427_-00_vanilla-chai-scone-mixtea!), there are flavors like vanilla, chocolate, pumpkin, and even apple!

It’s getting easier to make your own chai teas at home, especially with so many homes having Keurig brewers. Twinings makes it easy not only to make your own cups of tea but also to make your own chai tea lattes! Forget the coffee shop! Stay at home and make your own! For the price of two barista made tea lattes, you can get a box of Twinings Chai Latte K-Cups. There’s also a French Vanilla flavor!

Chai has also been used in food. It’s sometimes used in cakes, cupcakes, and even scones! Sticky Fingers makes a Vanilla Chai Scone mix that’s simple to make and will definitely fill your kitchen with a heavenly scent! So don’t fear chai, embrace it!


(c) Julia Briggs – English Tea Store

This dessert is relatively easy to make but does take some time to cook.  You will need the oven very low, I did some cake baking and then put the oven down to 100 degrees C.  The Pavlova was first made in New Zealand for the Russian ballet dancer Anna Pavlova who, I am told, loved it. You will need:


  • 2 or 3 egg whites
  • 4 to 5 oz caster sugar
  • 1 teaspoon white wine vinegar
  • 1 oz cornstarch


    (c) Julia Briggs – English Tea Store

This is basically a meringue so a great deal of mixing is required on the egg whites and it is always better to use an electric mixer  or food processor.  Also make sure the basin is clean and dry before you start, a wet bowl means the eggs will not stiffen.    Beat the egg whites  until stiff and you can turn the bowl upside down, then add the sugar bit by bit  and continue to beat, fold in the white wine vinegar and cornstarch.  The mixture is quite stiff and dry looking.​


(c) Julia Briggs – English Tea Store

On a lined baking sheet mark a circle with a pencil round a dinner plate and either pipe your meringue round the circle to the middle and up the sides slightly or us two metal spoons to make a shallow dish like shape.

Bake in the oven set at 100 degrees C for one hour then turn off the oven and leave the case in overnight if possible.


(c) Julia Briggs – English Tea Store

You can keep this in an airtight tin until you need it.  Just before serving line the base with whipped double cream and pile in your fruit, if using freshly washed soft Summer fruits dry them as much as you can otherwise the water dissolves the base of the meringue.  At this point you can pour more cream on top or drizzle some melted chocolate on.  I served mine with a pouring cream on the side.  I hope you enjoy this but, be careful, it is very sweet and would be best with a strong dark tea.

IMG_5231 (2)

(c) Julia Briggs – English Tea Store

Last year when I started writing this blog someone asked me for a foolproof brownie recipe but I did not have one because brownies were not that popular in our house.  There are a lot of boxes out there for Brownies to add the odd ingredient to and bake yourself at home but recently I was given a recipe by the Macmillan cancer charity so that I could make some for their charity coffee morning held in September.  I tried this recipe the other day and after making some alterations to it and this is what I got!

  • Oven 180 C gas mark


    (c) Julia Briggs – English Tea Store

  • Grease and line a Brownie or Swiss roll tin
  • 5 oz dark chocolate
  • 6 oz unsalted butter
  • 4 oz  Pecan nuts ( I used macadamia nuts because the shop did not have Pecan)
  • 9 oz light brown sugar
  • 1 teaspoon vanilla extract
  • 4 oz plain flour

(c) Julia Briggs – English Tea Store

Melt the chocolate and butter together.  Add the nuts.  Meanwhile whisk the eggs, vanilla extract and sugar until smooth then fold in the flour.  Combine with the chocolate and nuts being careful not to over-mix.  Pour into the prepared tin and bake for 25 minutes until firm to the touch.  Leave to cool slightly before cutting into squares.  I hope you enjoy them with a nice cup of tea.

Recently I discussed tea biscuits, but today I wanted to delve into another topic that is popular among Afternoon Tea: Cake! As much as biscuits are enjoyed during a nice cup of tea, sometimes a nice little cake or tart is fancied as something a little different.

Battenburg/Battenberg Cake: However you spell it, it’s still a very beautiful cake to look at. The origins of the cake are relatively unknown, but some believe the first Battenberg was made in 1884 to celebrate the marriage of Prince Louis of Battenberg and Princess Victoria, who was Queen Victoria’s granddaughter. The cake is made with two pieces of sponge cake, one yellow and one pink (or whatever color you like. It can be any color), which are cut in half and made into a checkerboard pattern. Then, it’s usually held together with apricot jam and rolled into a square with marzipan. Once you FCC_KIP_FZK017_-00_Mr-Kipling-Cakes-Cherry-Bakewells-6-Packtry one, you’ll be addicted!

Bakewell Tart: Bakewell tarts originated from the town of Bakewell located in the British county of Derbyshire right in the Peak District. The tart consists of a shortcrust pastry and spread with strawberry or raspberry jam (Again, any flavor you like works as well! My favorite jam is blackcurrant). The middle consists of ground almonds, sugar, eggs, and butter. This is known as a frangipane. The top is usually topped with some sliced almonds.

Cherry Bakewell: Cherry bakewells are just like the regular bakewell only the top is covered with a white icing and a glace cherry. Sometimes cherry or plum jam is used for the bottom of this one.

Jaffa Cake: There is much debate on this one but I believe it’s a cookie and a cake as it is called a Jaffa Cake. Where did the name Jaffa come from? The orange jam inside is derived from the Jaffa orange! It’s a little cake with orange jam covered in chocolate. They’re usually made by McVitie’s who sell millions of these a year!

Victoria Sponge: One of the most popular cakes for tea and goes with just about every kind of tea! Named after Queen Victoria, this cake is two sponge cakes sandwiched betwFCC_JCB_JFCK_-00_Jacobs-Jaffa-Cakeseen whipped cream and a strawberry jam, then sprinkled with a dusting of powdered sugar. Always the best to have at Afternoon Tea!

Custard Tart: These go way back in the history of Great Britain, as early as the 1300s during the coronation of Henry IV and were called “doucettys”. These are made with shortcrust pastry, and usually with eggs, custard, sugar, etc. Everyone has a different recipe!

Carrot Cake: I believe both sides of the pond can relate to this one since it’s popular both in the US and in the UK! Nobody’s exactly sure where the carrot cake came from but it is believed to have evolved from the Medieval carrot pudding. How the carrot cake came to be was most likely during World War 2 when sweeteners had to be rationed so carrots were used as a sugar substitute. The carrot cake usually has shredded carrots, nuts, cinnamon, sometimes raisins and frosted with a heavenly cream cheese icing! One of my favorite cakes to munch on!

Anything missing from the list? Add to the discussion! What are some of your favorite cakes and tarts to have with tea?


(C) Julia Briggs- English Tea Store

We are coming to the end of the strawberry season now but you can use raspberries or in fact any fruit you want to top this delicious cheesecake.  Plus it is a no bake cheesecake so you can make it even if the weather is hot!

For the base you can either make one with a packet of digestive biscuits and some butter or you can use a ready made pie crust.  If you use a pie crust then you will need to melt about 4 oz of chocolate with about 2 oz unsalted butter and melt together before putting on the base of your pie crust.  I used

1 packet of digestive biscuits


(c) Julia Briggs – English Tea Store

4 oz unsalted butter

Make the biscuits into a crumb, melt the butter and mix into this crumb then use to line an 8 inch springform tin, pressing it down with the back of a metal spoon.  Put the tin into the ‘fridge to chill.


Beat together 8 oz cream cheese,  1/2 cup of sugar, 1/2 cup of sour cream, 1 teaspoon of vanilla essence and 1 tub of either cool whip or a packet of instant whip with 1/2 cup of double cream.  When well mixed put this mixture on top of the biscuit crumb or pie crust and chill overnight.  Just before serving. wash, hull and halve some fresh strawberries or other fruit and place over the cheese mixture.  Melt about 4 oz of chocolate and drizzle this over the fruit, serve immediately.  The cheesecake will keep in a ‘fridge for a few days but once it is seen it will disappear rather quickly I am sure.


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