If we were to ask what drink is synonymous with Great Britain, we’re pretty sure we know what your answer will be.
No, it’s not beer, although that comes a very close second and with pubs and restaurants opening outdoors this week, we’re pretty sure that more was downed than the nation’s favourite drink.
We are, of course talking about Tea.
Or as it’s also known, Char, Brew, Rosie Lee, Cuppa and Builders, to name just a few other slang terms.
Whatever you call it, there are few things greater and simpler in life than a cup of tea.
There’s a reason it’s the most widely consumed beverage after water in the world and whilst Great Britain can’t claim it as its own (China has that privilege) we have certainly made it our own.
That’s because we drink approximately 100 million cups a tea, which is 36 billion a year.
We even went to war over it. Google the Boston Tea Party.
The big question though is how do you take your tea?
Do you like it with lots of milk, just a dash or as God intended, e.g. black? Do you like infused or flavoured tea?
That’s the beauty of tea, there are now so many ways you can enjoy it.
Apart from being great to drink, tea is also great to cook with, whether as a an infusion (not not the flavoured version), marinade, or stock.
In our case, we’ve used Earl Grey as an infusion in a cake.
Earl Grey tea cake
- 600g water
- 4 Earl Grey tea bags
- 150g currants
- 150g raisins
- 190g glace cherries
- 120g golden syrup
- 200g soft dark brown sugar
- 125g thick cut marmalade
- 10g vanilla essence
- 550g self raising flour
- 3 large eggs
- Preheat your oven to 160oc
- In a medium sauce pan bring the water to the boil then add the tea bags allow to brew for about an hour or until the water is cool, remove the tea bags squeezing any flavour left in the bag and then add the fruit
- Put the pan back on a medium heat and just allow the fruit to simmer until it’s plump and juicy and there is very little liquid left. Place to one side to cool.
- In a kitchen mixer with paddle attachment beat together till light and fluffy the eggs, golden syrup, marmalade, vanilla and sugar, then add the flour followed by the fruit mixture and mix till well combined. Divide between 2 greased bread loaf tins and bake for 45 minutes or until a cake skewer comes out clean.
- Serve with lashings of salted butter and strong tea, obviously!