Welcome to our blog, where we will be discussing everything tea related.
Be sure to stay-tuned for more blog postings!
We hope you enjoy your stay!
A Lifetime Love For Tea
Our first post will feature Jackie, the owner of The High Tea Trolley, as she shares her love for afternoon tea, along with a beloved recipe that will be sure to keep you coming back for more!
Welcome to The High Tea Trolley, I am glad that you have found us! We look forward to having you join us on this tea-riffic journey, as we discover the beauty and allure of afternoon tea.
You may be wondering how I had settled on the idea of owning a mobile high tea company. Well, being born and raised in Manchester, England, I developed a love for baking during high school. My favourite school subjects at the time were English, History, and Domestic Science.
To this day, these remain my favourites, and together, they have birthed a passion for British authentic baking, coupled with such traditions as the centuries old practice of Afternoon Tea.
In the 1980s, I began to share my love of high tea with those in Canada, my new found home. Bringing forth a wealth of knowledge about the elegant tradition, I became entranced with the beauty of the event, along with the fundamentals needed to successfully run a mobile high tea business.
Over the course of this year, I will dig through my decades old recipe book, sharing with you all those delightful recipes which make afternoon tea such a treat!
To begin, my first share will be none other than Manchester Pudding, known as the ‘Queen Of All Puddings’.
To begin, you will need the following ingredients:
- 2 1/2 cups (600 ml) milk
- 1/4 cup (50 grams) butter
- 1/4 cup (50 grams) white sugar
- 1/2 cup fresh white breadcrumbs (on how to make your own fresh breadcrumbs, click here).
- 6 egg yolks, beaten
- 3-4 tablespoons raspberry jam
- finely grated zest of one lemon
- For the meringue topping: 4 egg whites, 1 1/4 cups (225 grams) white sugar
The method in preparing this pudding is as follows:
- Preheat the oven to 180°C/355°F; bring the milk and lemon zest to a boil in a small pan; set-aside to infuse for 10 minutes.
- Add the butter and white sugar to the infused milk, then simmer for 3-4 minutes. Once simmered, add in the fresh white breadcrumbs, then beat in the egg yolks; mix-well together.
- Pour the mixture into a 1.7 L soufflé dish, then place in a roasting tray. Pour hot water into the tray around the soufflé dish, until the water reaches at least halfway up the sides of the dish.
- Bake for 30 minutes until set, then remove the dish from the oven; set-aside to cool slightly. Increase the oven temperature to 230°C/445°F.
- Prepare the meringue topping by lightly whisking the egg whites, then gradually beating in the white sugar until soft peaks form.
- Spread the raspberry jam evenly over the baked custard, then top with the beaten egg whites.
- Bake in the oven for 8-10 minutes, or until the meringue has lightly-set. Serve the pudding warm from the oven; enjoy!
We look forward to sharing more with you in our next blog post! Until then, pinkies up!