5 O’ Clock Tea Muffins: My newest bake is a classic one from an previous Borwicks Baking Powder guide, which is completely hung up in my kitchen
A Classic Bake from an Previous Borwick’s Baking Powder Cookbook
My newest bake is a classic one from an previous Borwicks Baking Powder guide, which is completely hung up in my kitchen.
It’s for 5 O’ Clock Tea Muffins, a recipe I used to make lots, however I haven’t not too long ago……so, I made a decision to rectify that.
These aren’t just like the yeasted tea desserts that the majority of us know, however are an egg enriched model of scones – with dried fruit, much like rock desserts in texture.
They maintain longer with eggs being added, however as with all fast breads, they’re finest loved on the identical day of baking.
The recipe is a basic rubbed in technique, and butter is finest when making these – once more one other ingredient that helps these little bakes maintain longer within the cake tin.
They are often frozen, though I’ve by no means had sufficient left to try this!
The recipe suggests utilizing currants or sultanas, I all the time use currants, within the method of classic currant buns.
I’m positive you may add dried blended fruit – or perhaps a little blended peel to maintain them moist.
I’ve caught to the recipe rigidly when making them this time, and so they have been loved buttered with a pot of tea for elevenses.
I do know every part stops for a tea at three, usually, however these have been clearly named as submit college and pre tea deal with when the recipe was first printed, and even as a part of a particular Excessive Tea.
No matter is in a reputation, I hope you get pleasure from them in case you make them, and please do let me know, Karen
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Notes
- The recipe beneath is because it was written within the previous cookbook these got here from.
- Listed here are a couple of amendments for modern-day baking:
- A Fast oven is: 230C/220C Fan/450F/Gasoline mark 8
- Use Self-Elevating flour rather than plain flour and baking powder.
- I DO have a muffin dish! However they’re uncommon now – so serve them in a serviette lined bowl or basket, or simply on a serving platter.
- Sprinkle the caster sugar over the tea desserts after they simply come out of the oven,
- Use dried blended fruit as an alternative of currants or sultanas. (I used currants)
Checklist of Elements
- 1/2 lb plain flour (225g)
- 2ozs caster sugar (50g)
- Pinch of salt
- 1 teaspoon baking powder
- 2ozs butter (50g)
- 2ozs currants or sultanas (50g)
- 2 eggs, crushed
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Recipe for 5 O’ Clock Tea Muffins
5 O’Clock Tea Muffins
Yield:
8
Prep Time:
20 minutes
Cook dinner Time:
quarter-hour
Complete Time:
35 minutes
5 O’ Clock Tea Muffins
My newest bake is a classic one from an previous Borwicks Baking Powder guide, which is completely hung up in my kitchen.
It’s for 5 O’ Clock Tea Muffins, a recipe I used to make lots, however not not too long ago……so, I made a decision to rectify that.
These aren’t just like the yeasted tea desserts that the majority of my us all know, however are an egg enriched model of scones – with dried fruit.
They maintain longer with the eggs being added, however as with all fast breads, they’re finest loved on the identical day of baking.
The recipe is a basic rubbed in technique, and butter is finest when making these – once more one other ingredient that helps these little bakes maintain longer within the cake tin.
They are often frozen, though I’ve by no means had sufficient left to try this!
The recipe suggests utilizing currants or sultanas, I all the time use currants, within the method of a classic currant bun.
I’m positive you may add dried blended fruit – or perhaps a little blended peel to maintain them moist.
I’ve caught to the recipe rigidly when making them this time, and so they have been loved buttered with a pot of tea for elevenses.
I do know every part stops for a tea at three, usually, however these have been clearly named as submit college and pre tea deal with when the recipe was first printed, and even as a part of a particular Excessive Tea.
No matter is in a reputation, I hope you get pleasure from them in case you make them, and please do let me know, Karen
Elements
- 1/2 lb plain flour (225g)
- 2ozs caster sugar (50g)
- Pinch of salt
- 1 teaspoon baking powder
- 2ozs butter (50g)
- 2ozs currants or sultanas (50g)
- 2 eggs, crushed
Directions
- Sift flour, sugar and salt in a basin.
- Rub within the butter.
- Stir within the currants with the baking powder, then add the crushed eggs.
- Combine frivolously.
- Activate to a floured board.
- Roll out to 1 inch thickness, then lower into rounds.
- Bake on a buttered baking sheet in a fast oven for fifteen minutes.
- Serve in a sizzling muffin dish, after splitting and spreading them with butter.
- Sprinkle a bit of caster sugar excessive.
Notes
The recipe above is because it was written within the previous cookbook these got here from.
Listed here are a couple of amendments for modern-day baking:
A Fast oven is: 230C/220C Fan/450F/Gasoline mark 8
Use Self-Elevating flour rather than plain flour and baking powder.
I DO have a muffin dish! However they’re uncommon now – so serve them in a serviette lined bowl or basket, or simply on a serving platter.
Sprinkle the caster sugar over the tea desserts after they simply come out of the oven,
Use dried blended fruit as an alternative of currants or sultanas. (I used currants)
Diet Info
Yield 8
Serving Dimension 1
Quantity Per Serving
Energy 274Complete Fats 7gSaturated Fats 4gTrans Fats 0gUnsaturated Fats 3gLdl cholesterol 62mgSodium 144mgCarbohydrates 49gFiber 2gSugar 23gProtein 5g
