All posts tagged tea

Savoury Cream Tea……Romsey’s Original

Published September 30, 2014 by Daisy Cake Company


OK, so we have a cake shop. Which generally means our major food group is sweet, sweet and more sweet. But occasionally, very occasionally, we digress to something a little more savoury.

However, we don’t want to fall too far away from the British ideal, so what we have invented is The Savoury Cream Tea…..oh yes people….Cream Tea with our other favourite food group – cheese – how could we possibly go wrong?!

The Original Daisy Cake Savoury Cream Tea consists of 2 delishly, freshly baked cheese scones, cream cheese and pickle, all washed down with a cuppa straight from the pot! And for dessert you could always have a traditional Sweet Cream Tea, or would that be too much?

So, hands up who wants to make some easy cheese scones? Yup, thought you would…….

Cheese Scones

Makes 12
450gms Self Raising Flour
1tspn Mustard Powder
1tspn Cayenne Pepper
125gms Strong Hard Cheese (we use Lyburn Cooking but mature cheddar is fine)
70gms Rapseed or Sunflower Oil
70gms Cream Cheese
2 Eggs
100ml Milk plus some for brushing the tops

Preheat your oven to 220c (200c fan), 400f or Gas Mark 6.

Line a baking sheet with baking parchment

Sieve the flour, mustard and cayenne pepper together into a large mixing bowl

Grate the hard cheese and mix it through the flour

Add all the other ingredients and mix until thoroughly combined. It’s best to get your (clean) hands in to make sure is properly mixed into a sticky dough

Dust the work surface with flour and turn out your dough.

Knead very lightly for 30 seconds or so.

Now you can either go for the rustic look or the cut look…..for the rustic look divide your dough into 12, roll into balls and place on your baking sheet. For a cut look, press the dough to about 1 inch thick and with a 6cm Round cutter, cut 12 scones and place on your baking sheet.

Lightly brush with milk, making sure your don’t let it dribble down the side as it impairs the rise.

Bake for 10-12 minutes or until well risen, golden brown and making your kitchen smell amaaaaazing!

Transfer to a wire rack and allow to cool, or just scoff the lot warm.

We always serve our scones warm…..they just taste so much better. To warm cold scones, pop in the oven, preheated to 170c (150c fan), 325f or gas mark 3 for just 3 to 5 minutes.



The Cake Walk – Isle of Wight Part 1

Published June 24, 2012 by Daisy Cake Company


There are a few things in my life I do for fun.

1. Bake and/or eat cake
2. Walk my dogs (Barney the Welsh Springer and Daisy the Black Labrador) with and without the Hubster (preferably with)
3. Clay pigeon shooting

Some times I get the opportunity to combine 2 of my fun things, and this week that means walking and eating cake!!

We are holidaying in Bonchurch, near Ventnor on the south of the Isle of Wight. I have to confess we didn’t pick the most sensible week as the Isle of Wight Festival is taking place, and it SHOULD be Glastonbury weekend, so the weather is almost guaranteed to be rubbish! BUT we’re here and we will damn well enjoy ourselves come rain, shine, hail, storm, lightening, snow…..we’re British – we do bad weather!!

Looking back to Ventnor Town Centre

Anyway, onto today’s Cake Walk. Whilst filling up with a yummy chicken roast, we sat and watched as the weather slowly got better and the sun came out. And after a roast, of course you need a pudding, so off we went in search of cake!

We walked along the coastal path from Bonchurch towards the most Southerly part of the Island. The start of the walk was still a bit blustery, and even Daisy, our water fur baby, was surprised by the big waves coming over the sea wall. But once we had got through Ventnor Town centre and were on the coastal path the other side, the sun came out and it warmed up.

Steep Hill Cove

After an hour and a half or so we reached Steep Hill Cove. It’s not even big enough to call a village, but, it is big enough to have a couple of restaurants and the cutest little tea place I’ve seen in a long while simply called Cove Refreshments. It wasn’t a tea room, more of a well weathered big beach hut, with tables and chairs outside allowing visitors to enjoy views of the fantastic little cove with its one mad surfer brave enough to venture out into the water. Inside was big enough on one side for a small shop packed with loads of cute gifts, and I’m not talking tacky here, but things I really wanted to buy but were too big or heavy to carry. On the other side was the counter offering home baked cakes, sandwiches and yummy Isle of Wight Minghella Ice-cream.

Tea and Cake

We’d found our pudding!! Tea and cake all round – triple layer chocolate cake, and triple layer carrot cake were the cakes on offer, so we had a slice of each. The carrot was scrummy – tasty, moist, with just the right amount of spice and walnuts. The chocolate would have been great, had we not had the carrot, as in contrast it was slightly dry. Both were washed down with good mug of British Tea!

Went down well!

After we’d demolished our cake, and the dogs had had the usual tickles from children seated near by – our dogs are child magnets, and they dutifully sit and receive all the pats and fuss being given them by tiny hands – we headed off further south, and then back again. In total we think (we have to approximate as the Hubster forget to take his Satmap, which would have logged our route) was about 7 to 8 miles in total. Surely 8 miles along a tricky coastal path is enough to walk off a big chunk of cake without having any lasting effect on my hips?!

Barney off on his walk

Tomorrow we’re heading out again…..more cake tales to come then!


A Very British Cake – Tea Loaf

Published January 27, 2012 by Daisy Cake Company


Well, today I have been officially told I have a clean kitchen. As I sell cakes, I have to register my kitchen with the local council. And this lunchtime was the moment I’ve been holding my breathe waiting to happen – the Environmental Health Officer was due to call!! Da da daaaaaa!!!!

I know my kitchen is clean. Every cupboard is spotless, the fan in the oven doesn’t dare breathe too heavily through fear of making a mess and the fridge practically squeaks by itself its so clean, but still I’ve had nightmares about today!!

The possible scenarios I have thought of:
– A rogue cat wanders in when I (and the dogs) are not looking and does a steaming poo in the corner
– A giant rat takes a wander past the window (note: I have never seen a rat even near my garden)
– The children from 3 doors down come round for the first time EVER, and have a food fight
– One of the dogs decides to raid the cupboards and pull out bags of flour and sugar (our Welsh Springer, Barney, is perfectly capable of this feat!)
– The gas boiler explodes leaving rubble to clear up (forget the hole in the side of the house)
– The water tank burst……but then at least everything will have a good wash

Anyway, none of that happened….phew!!

In fact my squeaky clean fridge was the only place he really looked. Clearly standing in my gleaming kitchen was enough for him!!

So, it’s time to celebrate in a very very British way!

A cup of tea and a slice of Tea Loaf anyone?? And maybe a nice curry later…….

Teal Loaf

Makes enough to fill a 1lb loaf tin.

150g Mixed Dried Fruit
200ml Tepid Tea. You can use any you like, but for the sake of Britishness I used Yorkshire.
170gms Self Raising Flour, sifted
140gms Light Brown Sugar
1 Beaten Egg
.5tspn Ground Cinnamon
.5tspn Ground Nutmeg

Pour the tea over the fruit and leave overnight, covered with a tea towel to soak

The next day, when you are ready to start baking, heat your oven to 170c, 150c fan or gas mark 3

Prepare you loaf by greasing and lining with grease proof paper

Pour your sifted flour over the fruit and tea mix, and stir until well combined.

Next add the sugar and mix

Finally mix in the egg and transfer to your loaf tin

Bake for 40 minutes

After 40 minutes, cover with tin foil, to stop the top from burning, and bake for a further 20 minutes or until a cocktail stick stuck in the middle comes out clean of mixture

Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.

In my opinion this is best served, sliced thickly, slathered in butter and with a brew of your favourite tea!!!


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