Larkin Tea Recipes

Millionaires-Shortbread2

Millionaire's Shortbread from Hunny Bee Vintage

Millionaire's Shortbread

Judging from the rave reviews of the customers of Hunny Bee Vintage in Lowestoft, Suffolk, England, this has to be their favorite dessert.  Former policeman from Glasgow, Scotland, and now baker extraordinaire, Alan Condie was very kind enough to share his recipe with us. (The clue to the richness of this recipe is in the name.)  https://www.facebook.com/HunnyBeeVintageLowestoft/

Yorkshire Teacakes

Yorkshire Teacakes

Yorkshire Teacakes

In spite of the name, the Yorkshire teacake is also found in Lancashire where it is equally popular.

Teacakes are not “cakes.” They are fruited and lightly spiced sweet yeast buns. Cut them in half through the middle and pop them under a broiler, only toast on the cut side . . . and then spread them with oodles of cold butter that melts down into all the crannies. . . at least that’s how we eat them in the North England.

Tea marbled eggs

Tea-Marbled Eggs

Tea-Marbled Eggs

Cháyèdán or tea marbled eggs are Chinese fast food. Enjoyed for centuries, tea eggs are great hot or cold, savored on a plate or eaten on the run. The eggs are a cheap snack sold all around China and Taiwan and can be found around the clock at street stalls and convenience stores. They are also traditionally eaten during Chinese New Year celebrations to bring good luck for the coming year, symbolizing golden nuggets and are served to promote prosperity and wealth in the New Year.

HOT TEA TODDIES

Hot Tea Toddies

Hot Tea Toddies

Warm and toasty, ideal for cold and snowy days, the Hot Toddy is a classic hot drink. Most black and green teas mix well with honey and lemon, but from there it’s a personal preference.

The hot toddy – that age-old cold remedy – really does work wonders at helping you recover from a virus! Just limit yourself to one drink; too much alcohol can adversely affect the immune system.

irish soda bread

Brenda Pollock’s Irish Soda Bread

Brenda Pollock’s Irish Soda Bread

In spite of the name, the Yorkshire teacake is also found in Lancashire where it is equally popular.

Teacakes are not “cakes.” They are fruited and lightly spiced sweet yeast buns. Cut them in half through the middle and pop them under a broiler, only toast on the cut side . . . and then spread them with oodles of cold butter that melts down into all the crannies. . . at least that’s how we eat them in the North England.

Paradise Cake from Liverpool

Paradise Cake From Liverpool

Paradise Cake From Liverpool

I first tasted paradise cake on a visit with my BFF, Marion Brown, to the Lady Lever Art Gallery in Liverpool where they have a great collection of Pre-Raphaelite paintings. Seeing the art was wonderful, but must confess it was the delicious paradise cake that I remember most. Had never tasted or even heard of paradise cake before but apparently it is very popular in the Liverpool region. Here is a recipe from Eva LL. Jones, a true Liverpudlian lass.

Scotch Eggs

Scotch Eggs

Scotch Eggs

Fortnum & Masons, the famous London department store, claims to have invented Scotch eggs. In the 1730s, Fortnum’s had to create foods to suit its wealthy customers, whose far-flung country estates could only be reached by long-distance coach rides. Portable snacks were in demand, so Fortnum’s came up with a number of ideas, including wrapping a hard-boiled egg – which in those days was probably a pullet’s egg – in sausage meat and coating it in fried breadcrumbs. They claim that the name has nothing to do with Scotland; ‘scotched’ was merely another word for ‘processed’.

My version is perfect for those of us who are wheat and gluten intolerant. Unlike many gluten-free recipes, it actually tastes good.

Preparation Time: 20 minutes
Cooking Time: 10 minutes