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Lem-Tea Whammy
Drink

Lem-Tea Whammy

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In large pitcher, stir together lemonade and tea. Stir in sugar until dissolved. Chill in refrigerator.

By Sarah Jefferson

Bara Brith
Bread & Baking European

Bara Brith

4.8

Prep
10 min
Cook
40 min
Total
530 min

Instructions

  1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
  3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
  4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Almost Fat-Free British Tea Loaf
Dessert European

Almost Fat-Free British Tea Loaf

Prep
5 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
  2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
  3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

Chai-Spiced Shortbread Cookies
Dessert American

Chai-Spiced Shortbread Cookies

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Grind tea into a fine powder using a spice grinder; transfer to a bowl. Stir in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and black pepper.
  3. 3 Beat butter, sugar, and vanilla extract with an electric mixer in a bowl until creamy. Add spice mixture; mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
  4. 4 Transfer dough to a lightly floured surface; roll out to 1/4-inch thickness. Cut dough out with a 2-inch cookie cutter or knife; place cookies on baking sheets.
  5. 5 Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

By Leiland

Bunko Punch
Drink

Bunko Punch

4.6

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Mix together the tea, water, vodka, orange juice concentrate, and pink lemonade concentrate in a large freezer-proof bowl, such as glass or stainless steel, and freeze overnight or several days ahead. With a fork, scrape the frozen mixture into a slush; pour the grapefruit soda into the slushy mixture, and stir. Keep cold in an ice chest.

By DiversWife

British Sticky Toffee Pudding
Dessert European

British Sticky Toffee Pudding

5.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Combine dates and tea in a bowl; set aside to soak for 15 minutes.
  2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
  3. 3 Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
  4. 4 Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
  5. 5 Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
  6. 6 When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
  7. 7 Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

By Allrecipes Member