#Honey Rum and Earl Grey Teacake recipe

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Spring Sunday Brunch Table

These delicious recipes are delightful on a Sunday or any Spring Bank Holiday! Enjoy your slow mornings, friends!

Griddled Asparagus with Spring Herbs and Poached Eggs (Vegetarian)

Rose and Pomegranate Yoghurt Oats

Chocolate Chip Banana Pancakes

Green Breakfast Yoghurt

Pumpkin and Chia Seed Overnight Oats

Elderflower Berry Compote

Alexa Crowe’s Sourdough

Limoncello Lemon Curd

Green Energy Smoothie (Vegan)

Honey, Rum and Earl Grey Teacakes

Asparagus and Mushroom Quiche  (Vegetarian)

Overnight Cashew Oats (Vegan)

Cashew Milk (Vegan)

Passionfruit Jam 

Grapefruit, Lime and Honey Juice (Alcohol-Free)

Kedgeree

Bleu Blanc Rouge Croissants

Red Berry Morning Smoothie (Vegan)

White Wine Oeufs Meurette

Hummus Avocado Toasts (Vegetarian)

Bacon Baked Avocado Eggs

Wheat Pancakes with Cream Cheese and Smoked Salmon 

Chocolate Pancakes with Strawberries

Brioche

Lemon Ricotta Pancakes

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[askwhatsforlunch]

Honey, Rum and Earl Grey Teacakes

Another indulgence on my high tea table were these fluffly, flavourful Honey, Rum and Earl Grey Teacakes! Actually, I had to wrap one each for Mel and Clo, because after the sandwiches and the scones and the Cake, we were so full we had no room for them, and these beauties are to be enjoyed!

I haven’t baked a lot, these past thirteen days! Well, I have, but mostly Baguettes, Wholemeal Loaves, and Soda Breads; because we foolishly (there are four of us) went through our stack of bought bread like lightning within the first week, and because when Jules went to the shops a fortnight ago, the flour shelves were empty. So, I’m baking “accidentally” gluten-free cakes with rice or chestnut flours -I am revising my statement that I haven’t baked a lot; it seems that I have!- but strong white flour is for bread!

Anyways, I’ve found myself fancying what I could bake when I’ll have a kilo of strong white flour, and these Teacakes immediately came to mind. Maybe I could bake a batch of Hot Cross Buns with these flavours for Easter...

Ingredients (makes 6 teacakes):

1 cup semi-skimmed milk

1 ½ tablespoon loose-leaf Earl Grey tea, or 2 Earl Grey tea bags

2 heaped tablespoons natural honey (preferably fragrant such as Manuka or heather)

2 tablespoons unsalted butter, softened

2 ½ cups strong white flour

¾ tablespoon active dry yeast

½ tablespoon caster sugar

1 teaspoon salt

1/3 cup sultanas

2 tablespoons dark rum (like Guadeloupe’s Bologne or New Zealand’s Stolen)

2 tablespoon Honey Syrup

1 egg, lightly beaten

In a small saucepan, heat milk over medium heat. When it starts simmering, remove from heat, and add Earl Grey tea. Steep, 5 minutes. Stir Manuka Honey and softened butter into milk tea, until completely incorporated. Set aside.

In a large bowl, combine flour, yeast, sugar and salt, making sure salt and yeast do not touch at that stage. Dig a well in the middle, and strain milk tea mixture in, through a fine mesh sieve. Mix with a wooden spoon until dough just comes together. When it does, tip dough onto a clean counter, and knead, 5 good minutes, until smooth and no longer sticky. Pop dough into a large, lightly oiled bowl, and cover with cling film. Leave to prove until doubled in size, about 1 hour and a half.

In a small bowl, combine sultanas, dark rum and Honey Syrup. Give a good stir, and set aside.

Line a baking tray with baking paper. Set aside.

Tip dough out onto a lightly floured surface and punch it down. Flatten into a rough rectangle, and scatter soaked sultanas and one tablsespoon of their rum and honey liquid (save remaining rum-Honey Syrup) on top. Knead into the dough until sultanas are well-distributed and dough is no longer sticky. Divide dough into 6 even pieces, and roll into balls. Flatten them slightly and place onto prepared baking tray. Cover with cling film, and prove again, 1 hour.

Preheat oven to 205°C/400°F.

Remove cling film and brush the top of each bun with egg wash. Bake, in the middle of the warm oven, at 205°C/400°F, for 20 minutes until a nice golden brown color. Take Honey, Rum and Earl Grey Teacakes out of the oven, and immediately brush them with reserved rum-Honey Syrup. 

Serve Honey, Rum and Earl Grey Teacakes warm, with lashings of butter and a nice cuppa.

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