If you are feeling inspired to bake for your party, or just want to try something a
bit different, why not have a go at one of the sumptuous recipes below.
We would like to thank the Worshipful Company of Cooks, one of the livery
companies of the City of London, whose members responded wonderfully with recipes we could
use in our Tea for Treloar’s packs. The recipe for “Treloar Tea Loaf” made it into the pack itself
but they were all so delicious we have reproduced them all on the pages that follow.
Thank you to everyone who took the trouble to send their recipes through! We hope you enjoy
them.
Please do let us know what you think and happy cooking!
Recipes Please use the links below or have a look through them all
Linzer Torte - By Herbet Berger
Lemon Posset - By Henry Harris, Racine Restaurant, Knightsbridge
Carrot Cake - By Martin Armstrong
Apricot and cherry scones - By Samuel Wong
Tea Cake - By Jake Barnes
White chocolate and cranberry scones - By James Palmer
Ginger and marmalade tea loaf - By Jasmine Wisdish
Lime and passion fruit scones - By Jasmine Wisdish
Passion fruit curd & Ginger jam - By Jasmine Wisdish
Muscavado Heaven - By Prue Leith
Teriyaki Roast Lamb - By Prue Leith
Linzer Torte
By Herbet Berger
“I have chosen this one for various reasons, firstly it is great and also something different for afternoon tea, plus it
keeps for a long time, in fact it gets better after a few days and weeks. It also happens to be Austrian, like me, and
it is from the capital of my county, Linz on the Danube. It is also widely recognised as one of the oldest cakes in the
world and it appears in books hundreds of years old. It is also said that a similar cake existed in old Egypt 4000
years ago. Happy cooking and fund-raising!!” Herbert
Preparation time:- 45 minutes plus resting time for pastry, and overnight “settling”
Cooking time:- 45 minutes
Ingredients
160 g flour
160 g butter
¼ teaspoon powdered cloves
140 g sugar
Zest from one lemon un-waxed
80 g grated almonds
200 g red current or raspberry jam
80 g grated hazelnuts
1 egg beaten
3 egg yolks
30 g flaked almond
½ small teaspoon cinnamon
350mls vegetable oil.
Method
1.
2.
3.
4.
5.
6.
Put the flour, nuts, sugar, and cold butter cut into cubes in a bowl and rub together until well mixed. Add the
zest, spices and yolks and work into dough.
Cover and let rest in the fridge for at least one hour.
rd
Roll out 2/3 into an even disk and line a cake ring about 22/4cm and 3cm high bringing the dough up the
sides. Spread in all the jam.
Roll out the rest of the dough into a circle and cut into strips. Use these strips to make an even lattice on
top of the jam covering the whole top. The pastry base and lattice should be quite thick. Brush with the
beaten egg and sprinkle the flacked almonds around the edge.
Bake at 170 degree for about 45 minutes. Best to let this cake rest for at least 12 to 24 hours.
Sprinkle with icing sugar before serving.
Lemon Posset
By Henry Harris, Racine Restaurant, Knightsbridge
“I have attached a recipe for a very nice lemon posset that I think is a refreshing and different accompaniment to
have alongside a tea cake or even some shortbread.” Henry
Preparation time:- 5 minutes
Cooking time:- 15 minutes
Ingredients
450mls double cream
115gms caster sugar
85mls lemon juice
Method
1.
2.
Bring cream and sugar to the boil and simmer gently for 2 minutes.
Add lemon juice, stir and cook for a further 10 seconds. Remove from the heat and strain through a sieve
into a bowl.
3.
Pour into ramekins or Moroccan tea glasses. Leave to cool and then transfer to the fridge and chill for at
least six hours.
4.
Serve with shortbread.
Carrot Cake
By Martin Armstrong
“Attached is a tried and tested (many times) recipe that produces a rich, dark, moist cake that always seems to
please, served as a summer dessert with poached cherries and crème fraîche. I sense it would go down a 'wow'
with the Treloar's students!” Martin
Preparation time:- 15 minutes
Cooking time:- 30-45 minutes, plus cooling
Ingredients
6 eggs medium or large.
350mls vegetable oil.
350gms soft dark brown sugar
280gms carrots.
Cream cheese frosting
110gms Icing sugar.
110gms Icing sugar.
25gms butter cubed
Finely grated zest of a lemon.
Grated Zest of 2 large oranges.
Drop of vanilla essence or half a
pod
350gms self- raising flour.
90gms low fat cream cheese.
1 tbsp bicarbonate of soda.
1 tbsp mixed spice.
1 drop vanilla extract
Pinch of salt.
Method
1.
2.
3.
4.
5.
6.
Preheat oven to 180c or gas Mk 4, line base & oil insides of 2 x 9 inch cake tins.
Put oil eggs sugar carrot and orange zest in large bowl and mix with wooden spoon.
Mix flour salt bicarb and mixed spice together and sift into the bowl. Add vanilla, lightly mix together until
uniform, then ladle into prepared tins and bake for 40-45 minutes. Usual tests for readiness from 30
minutes onwards. When ready, leave to cool for 5 mins before turning out on to rack and removing paper.
For the frosting, mix icing sugar butter lemon zest and vanilla in bowl and whisk well.
Stir in cream cheese. If as usually happens it’s too runny at this stage put the mixture into the ‘fridge for
10-12 minutes to harden up. I usually have to add more icing sugar to get the right texture to fill and top
the cake.
Top with nuts as desired
Apricot and cherry scones
By Samuel Wong
Preparation time:- 20 minutes
Cooking time:- 15 minutes
Ingredients
300g self-rising flour – sieved
2 pinches salt
75g unsalted butter- diced
45g sugar
20g glace cherries
20g dried apricots
175ml milk whole
1 whole egg
Method
1.
2.
3.
4.
5.
Sieve flour and diced butter mix till crumble
Once crumble is reached add sugar and fruit and mix well into crumble mixture but take care not to over
mix or fruit will break up.
Add milk once fruit is fully mixed in to create a dough that will be used to make the scones
Roll the dough to a thickness of about 3- 4 cm in height this will ensure a nice rise on the scone, and then
use a ring cutter to cut out the scones individually. These can be frozen and baked later or baked straight
after cutting.
Egg wash scones to get a nice golden colour and bake at 220 degrees for 12-15 minutes.
Tea Cake
By Jake Barnes
Preparation time:- 30 minutes plus cooling time
Cooking time:- 35 minutes
Ingredients
150g raisins
475ml water
110g butter
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
200g caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
120g chopped walnuts (optional)
225g plain flour
Method
1.
2.
3.
4.
Preheat oven to 180 C / Gas 4. Lightly grease one about 25cm square baking tin.
In a large saucepan boil the raisins with the water for 10 minutes. Add the butter and let cool.
In the same pan add the flour, bicarb, salt, sugar, cinnamon, nutmeg and chopped nuts (optional). Mix well
and pour cake mixture into prepared tin.
Bake at 180 C / Gas 4 for 35 minutes
White chocolate and cranberry scones
By James Palmer
Preparation time:- 20 minutes plus 30 minutes proving time
Cooking time:- 10 minutes
Makes:- 8-10 scones
Ingredients
400g plain flour
60g caster sugar
60g softened unsalted butter
30g baking powder
100g white chocolate
100g fresh/defrosted cranberries
250ml buttermilk
Method
1.
2.
3.
4.
5.
6.
7.
8.
Mix all the dry ingredients together.
Add 250ml buttermilk to the dry ingredients and mix into a soft dough.
This makes 8 – 10 scones.
Roll out roughly and use cutter.
Leave to rise for approx. 30 mins in a warm area.
Cook for 10 minutes at 210 C/ gas 6 degrees.
Allow to cool.
Enjoy with clotted cream.
Ginger and marmalade tea loaf
By Jasmine Wisdish
Preparation time:- 20 minutes
Cooking time:- 1 hour 15 minutes
Ingredients
150g marmalade
175g butter, softened
175g light muscavado sugar
3 large eggs, beaten
225g self-raising flour
1 tsp baking powder
3 tsp ground ginger
2 tsp mixed spice
150g crystallised ginger, roughly chopped
100g walnuts, roughly chopped
Method
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 180C/Gas 4. Butter a 1kg/2lb loaf tin and line bottom with greaseproof paper.
Set aside 1 tablespoon of the marmalade in a small saucepan.
In a mixing bowl, add the remaining marmalade with the butter, sugar, eggs, flour, baking powder and
spices and mix until smooth for about 3-4 minutes.
Add the chopped walnuts and crystallised ginger and stir well.
Pour the mixture into the prepared tin and smooth the top.
Bake for about 1 to 11/4 hours until a skewer inserted comes out clean (Cover loosely with foil after 40
minutes if the loaf is browning too much).
Once cooked, carefully remove from the tin and cool slightly on a wire rack.
Gently heat the reserved marmalade with a teaspoon of water and then spread the marmalade glaze over
the top of the warm loaf.
Lime and passion fruit scones
By Jasmine Wisdish
Preparation time:- 20 minutes
Cooking time:- 10 minutes
Ingredients
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
Squeeze lemon juice
2 tbsps lime zest
Beaten egg to glaze
Method
1.
2.
3.
4.
5.
6.
Preheat oven to 220C/Gas 7.
Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with
your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the
lime zest and lemon juice then set aside. Put a baking sheet in the oven.
Make a well in the dry mix then add the liquid and combine in quickly with a cutlery knife. Scatter some
flour on to the work surface and tip the dough out. Dredge the dough and your hands with a little more
flour then fold the dough over 2-3 times until it’s smooth. Pat into a circle about 4cm deep,
Take a cutter and dip it into some flour. Plunge into the dough, then repeat until the dough has been used
up. Brush the tops with beaten egg then place onto the hot baking tray.
Bake for 10 minutes until risen and golden on top.
Passion fruit curd & Ginger jam
By Jasmine Wisdish
Preparation time:- 5 minutes
Cooking time:- 20 minutes
Passion Fruit Curd - Ingredients
2 eggs
125ml passion fruit juice (from a carton)
80g caster sugar
60g unsalted butter, softened
Method
1.
2.
3.
Place the eggs, passion fruit and sugar in a bowl over a pan of simmering water.
Stir continuously with a wooden spoon until thick then remove from the heat and whisk in the butter
Leave to cool and then serve.
Ginger Jam - Ingredients
1lb ginger root
200g granulated sugar
1 apple roughly chopped
2 tbsp fresh lemon juice
Method
1.
2.
3.
4.
5.
6.
7.
Peel the ginger root and slice into small pieces with a sharp knife
Place the chopped ginger and apple into a saucepan with the sugar and lemon juice.
Boil for 10 minutes or until the ginger softens and the sugar dissolves.
Reduce the heat to low, cover the pot and simmer for about 30 minutes. Stir the mixture every five to 10
minutes.
Test the consistency of the mixture and the taste of the jam. The desired consistency depends upon your
personal preference but the jam should be thick rather than runny.
Test the jam to see if it’s ready by placing a spoonful of it in the freezer for one minute. If the liquid gels, it
is sufficiently cooked. Remove from the heat and allow to cool to room temperature.
Pour into sterilised jam jars.
Muscavado Heaven
By Prue Leith
Prue Leith, who is an Honorary Freeman of the Cooks Company, kindly sent through this recipe.
Preparation time:- 5 minutes plus 30 minutes chilling in fridge
Cooking time:- n/a
Serves:- 4
Ingredients
1/2 pint low fat yogurt
1/2 pint thickish cold custard made with powder, but no sugar
3 tablespoons dark Muscovado sugar
o
NB It MUST be dark Muscovado sugar - other brown sugars do not have the rich treacly taste
Method
1.
2.
3.
4.
Mix the yogurt and cold custard together.
Spoon into glasses or cups.
Sprinkle heavily with Muscovado sugar.
Leave in the fridge for half an hour until the sugar starts to dissolve.
NB. You can put a dollop of stewed fruit compote at the bottom of the cups.
Also, if you like crunch, add another small sprinkling of sugar on top before serving.
Teriyaki Roast Lamb
By Prue Leith
“This is perfect dinner party food. Just put it in the oven when you hear the doorbell. After 1/2 hour take it out, and
start on the first course while the lamb rests. No need to make gravy either, the juices and the teriyaki do that. The
lamb can be whole leg opened up if you prefer – same cooking times (it is the thickness not the weight that
determines cooking time)”. Prue
Preparation time:- 20 minutes plus overnight marinating
Cooking time:- 25-30 minutes plus 30 minutes resting time
Serves:- 4
Ingredients
11kg/2.2lb open boned or open boned small whole leg of lamb
150ml teriyaki sauce
2 tablespoons runny honey
1 tablespoon oil
Method
1.
2.
3.
4.
5.
6.
Ask your butcher to bone the lamb for you opening it out flat.
Place the lamb in a non-metallic dish. Pour over the teriyaki sauce and honey, and cover dish.
Marinade for 24 hours, turning occasionally. (If you forget. Don't worry. It's nice with only 1/2 hr marinating
too).
Pre-heat the oven to 250C/475F/Gas 9. Lay marinated lamb skin side up, in an oiled roasting tin. Add the
marinade liquid.
Roast for 25-30 minutes. Leave to stand for 20 minutes.
Slice and serve.