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Recipes with hot black tea

4 recipes that use hot black tea, with photos, step-by-step instructions and cook times. The quickest, Far breton, takes 65 minutes. It is most often cooked with egg, butter and caster sugar.

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Torta galesa

Welsh settlers arrived in the Chubut valley in 1865 and their descendants still serve afternoon tea in Gaiman and Trelew, where the casas de té bring out pots of tea, scones, cream cakes and, always, a slice of torta galesa. It is a dense, almost black fruit cake made with brown sugar and black treacle, studded with raisins, candied peel and walnuts, and it was built to last through long Patagonian winters and journeys across the steppe. The crumb is moist and sticky, rich with spice and caramel. An oven that is too hot is the classic error: the outside chars before the middle is set, so it bakes low and slow under a sheet of paper. There's no alcohol in this version; many cooks brush it with rum after baking, so leave that out or use strong tea. Chef's tip: wrap the cooled cake tightly and wait two or three days before cutting; it turns moister and the flavours deepen.

140 minArgentinianBaking
by KrazyBadal 0 views

Kougelhopf

Walk into any bakery in Colmar, Ribeauvillé or Strasbourg on a Sunday morning and the kougelhopf sits in the window, tall and fluted, wearing a snowfall of icing sugar and a crown of whole almonds. Alsatian families buy or bake one for weekend breakfast with coffee, and slices that go stale are toasted the next day. The crumb sits halfway between brioche and cake: soft, buttery and only lightly sweet, studded with plump raisins. Many bakers soak the raisins in kirsch (cherry brandy); this recipe uses warm black tea, which plumps them just as well without alcohol. You need a kougelhopf or bundt tin of about 22 cm. Chef's tip: chill the buttered tin for 10 minutes and press the almonds into the grooves before the dough goes in, so they stay put and toast as the cake bakes.

85 minFrenchBaking
by KrazyBadal 0 views

Far breton

Far began as a savoury porridge in Breton farmhouses; today it is the sweet custard cake that every boulangerie from Quimper to Saint-Malo sells by the slice, dense and wobbly in the middle and browned on top, with prunes hidden inside. Bretons eat it at room temperature for goûter, at the end of a crêpe meal or packed for a day at the beach. Some cooks soak the prunes in rum; this recipe uses warm tea, which plumps them without alcohol, and a little rum can go in the batter if you want the traditional taste. Chef's tip: make the batter the night before and rest it in the fridge; the flour swells and the far bakes smoother and more custardy.

65 minFrenchDesserts
by KrazyBadal 0 views

Lincolnshire plum bread

Plum bread is the dark, spiced fruit loaf of Lincolnshire bakeries, sold year round but especially at Christmas, sliced and spread with butter or eaten with a wedge of Lincolnshire Poacher cheese. There are no plums in it: 'plums' was the old word for dried fruit. The dough is enriched with butter, egg and mixed spice and packed with prunes, raisins and currants. Chef's tip: soak the fruit in hot tea for an hour so it stays juicy and doesn't steal moisture from the bread.

75 minBritishBreads & Parathas
by KrazyBadal 0 views

Goes well with hot black tea