Shepherdess Alison's three ways to cook with British tea

Monday 3 February at 2:46pm

It’s a British tradition that’s come under threat, and it was recently revealed that PG Tips is considering quitting the tea business as more of us switch to coffee and herbal alternatives.

So we’re on a mission to make tea tasteful again!

Just in time for elevenses, we’re in the kitchen with our Shepherdess Alison O’Neill as she showcases three ways to cook with traditional British tea.

Tea loaf

Ingredients

For the cake

300ml Yorkshire tea (3 teabags) brewed and tea bags removed

200g golden sultanas

100g glacé cherries, cut in half

150g raisins

200g demerara sugar

1 egg

1 tsp mixed spice

1 tsp cinnamon

225g self raising flour

1 tsp baking powder

½ lemon

Tipple of Whisky

Glaze for top

Marmalade

To serve

Butter

Wensleydale cheese

Strawberry jam

Pot of Yorkshire tea

Method

Mix together the dried fruit and sugar then place in the hot tea to soak overnight (or for at least four hours for fruit to plump)
Preheat oven to 170C/ Gas mark 3. Grease 2 x 1lb loaf tins
Add the egg to the mixture and beat well
Next, add the spices, flour and baking powder and stir thoroughly. Splash in a squeeze of lemon juice, and add a glug of whisky
Pour the mixture into two loaf tins, then place in the oven and bake for 1 hour
Allow to cool and then glaze with marmalade
Slice and serve with butter, a chunk of Wensleydale cheese, strawberry jam, and that all important pot of Yorkshire tea

Tea and cheesecake biscuits

Ingredients

For the filling

10 black tea bags

400ml double cream

500g mascarpone cheese

280g cream cheese (not low fat)

150g icing sugar

1 tsp vanilla extract

For the base400g digestive biscuits, plus extra to serve

200g butter, melted

For the brown butter & tea sauce

50g butter

100g light brown sugar

Method

Cut open the tea bags and tip the contents into a jug
Pour over 100ml boiling water, brew for a few mins, then scrape this mixture into a muslin cloth and tie to create a giant tea bag
Pour 400ml double cream into a pan and add the muslin tea bag
Bring to a simmer, then immediately remove from the heat and put in the fridge to chill and infuse
Meanwhile, make the base. Blitz the biscuits to crumbs, then pour in the melted butter and pulse again to combine. Tip into a lined 20 x 30cm brownie tin, preferably loose bottomed. Spread and press down firmly with the back of a spoon. Put in the fridge alongside the infusing cream and make yourself a nice cup of tea while you wait.
To make the cheesecake, use an electric whisk to beat the cheeses, icing sugar, vanilla and a pinch of salt until thick and smooth. Remove the giant tea bag from the double cream, squeeze gently and discard. Pour 200ml into the cheesecake mix and whisk until just combined, reserving the remaining tea-infused cream for the biscuit sauce.
Tip onto the top of the base, spread with a spatula and smooth the top. Return to the fridge to set for at least 4 hrs or overnight.
To make the sauce, melt the butter in a pan over a medium heat, cook, whisking constantly, for 2-3 mins until it’s browning and smelling really nutty. Take off the heat, add the sugar and whisk, then add the remaining 100ml infused cream and a big pinch of salt and cook for 2 mins. This is best served warm, so if you’re making it ahead, leave to cool then reheat with a splash more cream.
To serve, drizzle over the warm sauce, and top with some crushed biscuits. Use a warmed knife to slice into 12 bars. Leftovers will keep in the fridge for up to three days.

Steak marinated in tea

Serves: 2

Ingredients

2 x steaks of your choice

Strong batch of black tea of your choice (chilled)

1-2 cloves garlic, sliced

Few sprigs rosemary

Salt and pepper

Method

Place the steaks in a non-metallic dish. Cover with tea, garlic, rosemary, salt and pepper
Marinate overnight
Remove from the fridge 30 minutes before chargrilling
Remove from the marinade
Lightly oil the steak and cook in a hot griddle or frying pan according to taste
For a 2cm thick steak 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done
Serve with fries and roasted tomatoes