Old Fashioned Tea Cake Slices
17 April 2024 | 6:00 am

One thing I really loved about living in the U.K. was their penchant for tea and tea time treats. They are a nation that stops everything it is doing a couple of times a day to enjoy a nice hot cuppa and if that cuppa is accompanied by a nice bit of cake or a biscuit, then so much the better!

I love British bakes and cakes. So much so that I wrote a book about it several years ago, which you can find here. It contains some 60 different bakes, most of which are perfectly delightful served with cups of hot tea.

This Old Fashioned Tea Cake Slices recipe which I am sharing with you today comes from a very old recipe which was published in the paper back in the early 1920's. It embodies all that I love about British baked goods. It is simple to make, using nothing out of the ordinary.

It goes together simply using traditional methods. It cooks up rather quickly as well, and it is one of those cakes that seems to taste better with each day that passes.

It is a recipe I got from my late friend Doreen probably about 20 years ago now, but I can see that there is another recipe for it posted here. That particular recipe only gives the measurements in metric. As always, I have taken the time and incorporated both British and North American measures in my recipe, so you can bake this lovely tea cake successfully on both sides of the pond without a lot of fuss! Enjoy!

WHAT YOU NEED TO MAKE OLD FASHIONED TEA CAKE SLICES

Simple every day baking cupboard ingredients. There is nothing out of the ordinary here!

1 cup + 1/2 TBS (115g) self rising flour (see notes)
1/4 tsp kosher salt
1/2 cup (115g) butter
1/2 tsp mixed spice (see notes)
1/2 cup plus 1 1/2 TBS (115g) caster sugar (finely granulated sugar, or fruit sugar)
1/4 cup (47g) sultana raisins
1/4 cup (47g) raisins
1/4 cup (47g) dried currants
1 large free range egg, lightly beaten
1/3 cup (80ml) whole milk, or as needed

I tell you how to make your own self rising flour and mixed spice just below. Mixed spice is a very common British baking ingredient which adds a lovely spicy flavor to baked goods. It is a mix of cinnamon, ground coriander, nutmeg, ginger, cloves and allspice in varying quantities.

Caster sugar is a fine granulated sugar. You could use regular granulated sugar, but I suggest you blitzing it for a few seconds in a food processor to make it a bit finer. Normally in the U.K. caster sugar is the preferred granulated sugar used in baking. It comes in both golden and white options. The golden is a bit less processed.

You can omit the mixed spice if you wish and use 1 tsp of vanilla extract in its place. Add it with the egg. You could also use a mix of vanilla and lemon extract in equal parts.

You could add a couple of dessert spoons of finely chopped citrus peel to the mix for a fruitier version, as well as some freshly grated orange zest. Both are lovely additions.

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Mixed Spice:

You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and allspice. Mix well and store in an airtight container out of the light for up to 6 months.

HOW TO MAKE OLD FASHIONED TEA CAKE SLICES

This cake goes together a bit different than most cakes in that you need to rub the flour and butter together before you add anything else. As they are in equal amounts, they do form a bit of a paste. Not to worry though. This is just as it should be!

Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8 by 8-inch baking tin and line with some baking paper. Set aside.

Sift the flour into a bowl along with the salt. Drop in the butter. Rub the butter into the flour using your fingertips. It will end up a bit like a paste, but don't worry that is as it should be.

Stir in the sugar and the mixed spice, mixing well together and then stir in the dried fruit.

Stir in the beaten egg along with the milk, adding only enough milk to give you a soft droppable batter.

Spoon into the prepared pan and smooth the top over using an offset spatula or the back of a metal spoon.

Bake in the preheated oven for 15 minutes. Turn the oven off and leave the cake in the oven for a further 5 minutes.

Remove from the oven and place the tin on a wire rack to cool completely before dusting with more sugar (if desired), lifting out and cutting into slices to serve.

This is delicious as is but is also really decadent if you butter it. Oh, my, my . . .

Put the kettle on because you will want to enjoy a nice hot cup of tea with this one! It will keep in a tightly covered container for 5 to 6 days. Delicious!

If you are a fan of enjoying something along with a hot drink and you enjoy traditional British bakes, you might also enjoy the following!

SIMPLE BRITISH MALT LOAF - This delicious loaf is lovely and squidgy, filled with loads of fruit and low in fat. It is a real British favorite of mine. Malt loaf is a sweet quick bread, made with malt extract, lots of raisins and whole grain flours. It has a chewy dense texture and is beautiful served sliced and spread with butter along with a nice hot cup of tea. It is also a great keeper1

VINTAGE LEMON DRIZZLE CAKE - Who doesn't enjoy a nice moist slice of lemon drizzle cake! Not me, that's who! I love any lemon drizzle cake and this vintage recipe is one of the best! Most modern lemon drizzle cakes are baked as loaves and will have a crunchy lemon drizzle on top. Those are mighty tasty for sure. this one is baked in a single round layer and topped with a sticky lemon syrup while still warm. It soaks into the cake adding to its scrumptiousness!

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Yield: 8 slices

Author: Marie Rayner

Old Fashioned Tea Cake Slices

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is an old, old recipe for a delicious tea cake that is warmly spiced and studded with plenty of raisins and dried currants. Dusted with fine sugar once cold, it is delightful cut into slices and served with a hot cup of tea.

Ingredients

1 cup + 1/2 TBS (115g) self rising flour (see notes)
1/4 tsp kosher salt
1/2 cup (115g) butter
1/2 tsp mixed spice (see notes)
1/2 cup plus 1 1/2 TBS (115g) caster sugar (finely granulated sugar, or fruit sugar)
1/4 cup (47g) sultana raisins
1/4 cup (47g) raisins
1/4 cup (47g) dried currants
1 large free range egg, lightly beaten
1/3 cup (80ml) whole milk, or as needed

Instructions

Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8 by 8-inch baking tin and line with some baking paper. Set aside.
Sift the flour into a bowl along with the salt. Drop in the butter. Rub the butter into the flour using your fingertips. It will end up a bit like a paste, but don't worry that is as it should be.
Stir in the sugar and the mixed spice, mixing well together and then stir in the dried fruit.
Stir in the beaten egg along with the milk, adding only enough milk to give you a soft droppable batter.
Spoon into the prepared pan and smooth the top over using an offset spatula or the back of a metal spoon.
Bake in the preheated oven for 15 minutes. Turn the oven off and leave the cake in the oven for a further 5 minutes.
Remove from the oven and place the tin on a wire rack to cool completely before dusting with more sugar (if desired), lifting out and cutting into slices to serve.
This is delicious as is but is also really decadent if you butter it. Oh, my, my . . .

Notes

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Mixed Spice:

You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Did you make this recipe?

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Cheese and Onion Bake (Greggs Copycat)
16 April 2024 | 6:00 am

One very well known and beloved bake shop in the U.K. is Greggs. They serve hot drinks, toast, sandwiches and are very well known and loved for their puff pastry bakes. Cheese and onion, sausage rolls, steak bakes, etc.

People love LOVE their puff pastry goodies. They are served piping hot in a paper bag that you can roll down and eat from. The perfect food for anyone on the go!

I always loved their Cheese and Onion Bakes. I would rather have had one of those than anything else on their menu. They were delicious, and actually a great Vegetarian option if one were so inclined.

I don't know why but lately I have been missing and really craving some of my British loves and favorites. First it was the Cheese & Onion Sandwiches the other day and today its the Cheese and Onion Bakes.

Cheese and Onion are a real favorite British flavor combination and no small wonder. It is a delicious combo. They even have Cheese and Onion Crisps (potato chips) which were a favorite of mine also. Those I can buy. The other options are things I will have to make for myself.

I found this tasty recipe for these Cheese and Onion Bakes on a blog called Hungry Healthy Happy. They looked and sounded really good. Like the real thing just about.

Today I decided to make myself some, with excellent results. I did cut the recipe in half, as there is only one of me, and to be honest, even at a half size, each bake was more than ample. I shared one with my sister and her husband and I have kept and enjoyed one myself. If you are wanting to make more than two bakes do check out the original recipe.

These are lovely. Flaky, crisp, with a beautifully flavored filling that is just as good as the original Greggs Bake, if not better. A bit more work than just popping into the shop to pick one up readymade, but well worth any extra effort taken!

WHAT YOU NEED TO MAKE CHEESE AND ONION BAKE (GREGGS COPYCAT)

A few simple ingredients and one sheet of all butter puff pastry. Simple.

1 sheet of all butter puff pastry (mine was 10 inches square in size)
1 medium russet potato, peeled and very finely diced (100g)
1 small onion, peeled and very finely diced
2/3 cup (75g) strong cheddar cheese, grated
1/2 TBS English Mustard
pinch of sea salt and a healthy grinding of black pepper
parsley flakes to taste (optional)
1 large free range egg, beaten with a fork, divided

Here in Canada I use the PC All Butter Puff Pastry that comes in the frozen aisle of the grocery store. There are two sheet per package, each one being 10-inches square. You will need one sheet to make two square pasties.

Make sure you peel and dice your potato and onion very finely. Mine were in about a 1/4 inch dice. This was the perfect size for these.

Use a mature/strong cheddar cheese with lots of flavor. I used some of the Tickler Mature cheddar that I had bought the other day.

English mustard is much hotter than North American mustard. If you don't have English Mustard you may want to add some dry mustard powder to make up a bit of heat. Cheddar cheese really loves a bit of heat and spice such as mustard or cayenne.

Don't be scared to add lots of black pepper as well, for the same reason. You know how much you will enjoy. Don't go overboard either, but you will want to taste it.

HOW TO MAKE CHEESE AND ONION BAKE (GREGGS COPYCAT)

These really aren't all that difficult to make and are worth any bit of effort as they are fabulously tasty!

Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking parchment. Set aside.

Put the potato, onion, cheese, English mustard, salt and pepper in a bowl, adding parsley flakes as desired to give a bit of color.

Add 1/2 of the beaten egg. Mix well together. Beat the remaining half egg with 1/2 tsp of cold water and set aside.

Cut your puff pastry into 4 equal sized squares. Brush a bit of the egg wash around the edges of two of them.

Divide the potato/cheese filling between the two squares with the egg washed edges, piling it in the middle and leaving the edges free.

Place the other two puff pastry squares on top to cover the filling completely and crimp around the edges with a fork to seal the filling completely in.

Place onto the prepared baking tray and brush the tops with more of the egg wash. Using a sharp knife cut several slits in the top to vent.

Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. Leave to sit for about 10 minutes before eating as the filling will be very hot.

HINTS AND TIPS TO MAKE THE BEST BAKES

Here are a few hints and tips to help the process go smoother!

Keep your pastry in the fridge until the last minute. If your pastry gets too warm it will be hard to work with. Make your filling before you are ready to fill the bakes. At the same time don't use your pastry too cold, or it will crack when you unroll it.
Don't overstuff the pasties. Over-stuffing will make them hard to seal.
Season these generously with black pepper. You don't want to use too much salt as the cheese can be salty.
Make sure you dice your potato and your onion really small so that they cook thoroughly in the cook-time as per the recipe and do not remain raw.
English mustard is known for being really hot. If you can't get English Mustard use a good Dijon and perhaps add a bit of mustard powder to add some more heat.

Everyone in my family loves pastry in any way shape or form, especially puff pastry. Here are some other ways that I have used it that you might also enjoy!

SAUSAGE ROLLS - This is a recipe for sausage rolls that I got from my good friend Joy about 16 years ago. They are really delicious. Nice and flaky puff pastry, filled with a delicious sausage meat filling. Very popular as a nibble or finger food at parties and a must during the holidays. Delicious anytime!

BLUEBERRY CHEESECAKE DANISH - Danishes are a quick and easy brunch dish or dessert that always go down a real treat with everyone. Not only can you make them well ahead of time, but they always look so pretty sitting on a plate. These are exceptionally delicious with sugar cinnamon puff pastry twists, topped a lovely rich cheesecake filling which has had blueberry jam swirled into it. Baked and topped with a drizzle glaze and toasted almonds.

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Yield: 2

Author: Marie Rayner

Cheese and Onion Bake (Greggs Copycat)

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This is a small batch recipe for a cheese and onion pasty which tastes exactly like the ones you get at Greggs Bake Shop in the U.K. It may even be more delicious! This is a small batch recipe.