Earl Grey Tea Cakes

Makes : 8

Prepare : 20minutes plus infusing and cooking

Cook : 25 minutes


You will need

100ml whole milk

1 tbsp loose leaf earl grey tea

8 cardamon pods

175g unsalted butter softened

175g light brown soft sugar

3 eggs

175g self raising flour

1/2 tsp baking powder 

110g icing sugar


  1. Preheat the oven to 180oC, gas mark 4. Heat the milk and tea in a small pan until steaming. Meanwhile split open the cardamon pods. Crush the seeds in a pestle and mortar; discard the pods. Take the milk off the heat, add cardamon and set aside for 20 minutes.
  2. In a large bowl, cream together the butter and sugar for 3-4mins until pale and fluffy. Beat in the eggs one at a time. Strain the infused milk into the creamed butter and beat well.
  3. Mix the flour, baking powder and a large pinch of salt, then fold through the mixture until combined. Divide between 8 mini loaf cases and place on a baking tray. Bake for 20-25 minutes, until golden on top and an inserted skewer comes out clean. Leave to cool on a wire rack.
  4. Decorate  the cooled loaves. Steep a pinch of loose leaf tea in 11/2 tbsp boiling water for 10 mins, the strain and mix with icing sugar until glossy. Trickle over the cakes.


Earl Grey Mini Madeleines

You will need

100 g of butter
2 tablespoons loose Earl Grey tea Ronnefeldt
80 g of sugar
2 eggs
140 g of flour
½ tsp baking powder
1 untreated lemon
1 teaspoon of semolina
Madeleine moulds ( small)

  1. Preheat the oven to 180 ° C convection . 
  2. Put the butter and the Earl Grey tea in a small saucepan over medium heat, stir and let stand for 5 minutes.
  3. Meanwhile, beat the sugar and the eggs. Mix in the flour with the baking powder. 
  4. Sieve the butter through a fine sieve  to remove the tea leaves. 
  5. Wash and dry the lemon with hot water . Zest the lemon and add the zest to the butter. Carefully incorporate the butter into the dough.
  6. Grease the madeleine moulds baking dish carefully , dusting with the semolina, tap off the excess . Fill each with the dough and bake until golden brown 12-15 minutes in the preheated oven . Serve warm .

Earl Grey Creme Brûlées

Ingredients for 4 people:

300 ml cream
10 g Earl Grey Loose Tea Ronnefeldt
or 5 Teavelope ® Earl Grey
60 g of sugar
3 egg yolks
150 g crème fraîche
Brown sugar for sprinkling
Time: 60 min.

  1. Add the cream with the tea and boil. Allow to steep for 5 minutes. If using loose tea strain the liquid after steeping.
  2. Now add sugar and egg yolks together, mix with the tea cream mixture and the crème fraîche and pour into a bowl. 
  3. Put the cream at 90 ° C on the middle rack for 45 minutes in the oven. 
  4. After cooling, sprinkle with brown sugar and caramelize under the grill.

Fish Soup with ginger and herb tea 


Ingredients for 4-6 people :

14 Tsp Ginger and herb tea
1 liter of boiling water
500 g of various pieces of fish from the sea bream , cod , halibut, lemon sole , etc.
2 small onions
2 peeled tomatoes
2 medium zucchini
1 tsp salt
1 pinch of grated ginger
White pepper from the mill
Snipped chives for sprinkling

Time: 40 min.

  1. Add the loose tea with boiling water , let stand for 5 minutes then drain 
  2. Peel the onions and cut into rings . The tomatoes and the zucchini into cubes. Saute the pieces of fish , onion rings, tomato and zucchini in a nonstick frying pan . Season with salt, ginger and pepper. 
  3. Add the tea. Cook everything for about 15 minutes
  4. Strain the soup. Remove any bones. Put the fish and veg back into the soup
  5. Season as required.  Serve in soup bowls . Sprinkle with plenty of chives.