English Teatime Pudding Cakes
These fluffy soft pudding cakes are infused with the rich flavor of Bigelow‘s English Teatime, and sprinkled with tea sugar. Serve warm for a cozy and comforting treat!
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I’m a tea drinker from way back.
My mom is a tea drinker. Every morning, and pretty much every afternoon too. She learned it from her dad, who was of Irish descent. I imagine his parents probably drank tea too, and theirs before them.
When I got to be like middle school/junior high age, my dad used to wake me up for school early every morning. We would go downstairs together, before the sun came up and while everyone else in the house slept. He’d get himself some coffee, but I was too young for that and my palate couldn’t handle the bitterness. So I’d make tea. I drank it just like my mom did, with sugar and milk. We’d sit at the kitchen table together and talk. He spoke to me like a was a real person, not just a little kid. We connected. It meant the world to me, and helped shape me into the person I now am, and the kind of parent I strive to be.
I’ve learned to appreciate coffee, but I haven’t lost my love for tea. It’s so comforting. I often drink it in the afternoon, for a little pick me up. I still take it with milk and sugar.
I enjoy all varieties of tea: green, white, red rooibos, and every flavor of tisane/herbal tea (especially peppermint!). But my go-to favorite to drink is just a basic black tea, like Darjeeling or Orange Pekoe.
I especially love Bigelow’s English Teatime. It’s just a simple blend of black teas, no fancy flavorings or anything, but I love the full-bodied flavor, and it’s never astringent or tannic. Sometimes I can’t get English Teatime at my local grocery store, but I was so pleased to see it at Walmart the other day. Not only were their shelves brimming with it, but I was lucky enough to score a bonus pack, with four extra tea bags. More tea for me!
When I was infusing the “tea milk” for this recipe, the aromas were wafting up and bringing back memories of my dad and mom. Isn’t it something how that works? I felt like I was sitting at that kitchen table again.
I adapted this recipe from Better Homes and Gardens’ Lavender Lemon Pudding Cakes. It’s in this month’s issue. Originally, I thought it might be nice to keep the lemon, and maybe sub honey in for sugar. But the minute I opened those foil packets and inhaled that familiar fragrance, I just couldn’t do it. I didn’t want anything to get in the way of the tea flavor. I wanted these cakes to taste just like the tea I remembered sipping with my dad next to me.
In the course of researching for this post, I learned that Bigelow Tea is a family owned, American company. They’ve been producing quality teas for three generations. How funny is that? I feel like so many of my memories, feelings, and notions about tea are wrapped up in memories of family. I just love now knowing that’s such a big part of what Bigelow is all about too. 😉
I’ll be serving these English Teatime Pudding Cakes to my own little ones, as a Valentine’s Day after school treat later this week. Hopefully I can foster the same kinds of happy tea memories for them that my mom and dad gave to me.
You can read more about my relationship with my dad, and how I coped with his passing here.
Check out Bigelow’s Pinterest Board for lots more fun ideas! You’ll find everything from recipes to gifts to cocktails here, all featuring #AmericasTea.
*This is a sponsored post, for a product that I truly use, enjoy, and stand behind. All opinions expressed herein are from my heart.*
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English Teatime Pudding Cakes
Ingredients
- 1 1/4 cups (295.74 ml) milk,, divided (I used 1%)
- 3 English breakfast teabags
- 6 tablespoons (88.72 g) granulated sugar,, divided, plus a little more for coating the ramekins
- 1/4 cup (31.25 g) all purpose flour
- 1 tablespoon (14.79 g) unsalted butter, melted
- 3 large eggs, separated
- 1 tablespoon sparkling sugar
Instructions
- Preheat the oven to 350 degrees F.
- Place the milk and 2 of the teabags in a small pot and bring to a simmer.
- Remove from heat and allow the tea to infuse the milk for 15 minutes.
- Remove and discard the teabags, and set the "tea milk" aside to cool.
- Spray (6) 6-ounce ramekins lightly with non-stick spray, sprinkle with sugar, and tap out the excess.
- Place 2 tablespoons of the sugar in a medium-sized mixing bowl with the flour, and whisk in the remaining ¼ cup of milk and the melted butter.
- Whisk the egg yolks into the (slightly cooled) "tea milk,' then whisk into the flour mixture until smooth, and set aside.
- In a small bowl, whip the egg whites on high speed until stiff peaks form.
- Gradually whip in the remaining 4 tablespoons of sugar. (Mixture should be stiff and glossy.)
- Fold about a cup of the egg whites into the tea mixture to lighten it, then pour the mixture back into the egg whites and fold to combine.
- Divide the batter equally among the prepared ramekins.
- Place the ramekins in a shallow baking dish and bake for 20 minutes, or until the tops spring back when lightly touched.
- Cool on a wire rack for 5 minutes.
- Place the sparkling sugar in a blender or mini-chopper with the contents of the remaining tea bag, and pulse until fine.
- Sprinkle over the cakes and serve.
These sound delicious and look beautiful. I’m British so of course drink tea with milk (and half a teaspoon of sugar) but I wonder whether these would work with soya or lactofree milk, for example?
I like my tea the same way Katie! I haven’t tested the recipe that way, but I can’t imagine why it wouldn’t work (?). If you try I would love to hear about it!
Allie, you probably didn’t expect this reaction from your post but it made me tear up a bit. I wasn’t aware that your dad passed (until I read the end), but I felt that he had from what I was reading and was incredibly touched by the memories you were sharing. These memories from food (and drinks, as the case may be) is one of the main reasons I am food blogging. Of course, I’m a bit emotional this weekend about my Dad’s passing (it was 2 years ago), so reading your post touched me even more so. Anyway, beautiful, amazing photos…wonderful recipe and I have Bigelow’s English Teatime on hand too. #client
Brandie, I can’t tell you how much it means to me to know that my post touched you in such a way. In honesty, I teared up too as I was writing it. It’s so incredible how certain things can trigger such powerful memories and emotions. I’m so sorry to hear that you also lost your dad. It’s the hardest thing I’ve ever gone through and my heart goes out to you, knowing that you’ve been through the same kind of experience. Thank you so much for taking the time to reach out- and God bless! <3
I’m a big tea drinker too, so I’m sure I’d be in love with these darling pudding cakes. They look delicious :’)
Thanks, Consuelo! Hope things are settling down for you now. I’m so glad you enjoyed the post and thanks for the sweet comment! <3
I just discovered your blog from Blahnik Baker. I love it! These cakes are so creative with the tea. Your school mornings sound so fun. Mine were more of a sleep till the last minute and then rush out the door.
Haha I’m sure I had plenty of those kind of mornings too! But the most memorable were the ones I spent with my dad. I’m so happy you popped over, Laura! Thanks so much for saying hi and I hope to see you again soon! 😀
I love how you served these in little tea cups! These look perfect for a cold day.
Thanks, Natasha! I had to make them look cute, you know 😉 They really are a nice treat on a cold day. I loved the soft and creamy texture. So happy you liked! Thanks for the sweet comment!
These look delicious- loving the afternoon tea aspect of your recipe! 🙂
Thanks, Jess! I’m a big fan of afternoon tea. It’s such a great pick-me-up and so comforting to warm your chilly hands and nose with a steamy cup!
Can’t get over how cute these little cakes are! Definitely would love a few of these tea cakes on this chilly morning! 😀
Thanks, Sarah! They are just right for a chilly day like this. Hope you’re keeping warm! 😀
You’re really making me in the mood for some hot tea. Maybe with a side of teatime pudding cakes. 🙂
I’ve been all about tea all this week. Had a nice steamy cup this afternoon after picking up my preschooler, and it was so nice! Chased the chill right out of my bones, lol. Thanks for the sweet message, Melanie! Hope you’re staying warm. I can hardly believe it but they’re calling for a LOT more snow here later this week. I wonder if you’ll get hit too? We’re battening down the hatches. :/
Yes, up to 12 inches. Wah! I want to cry. Oh well. I’m so thankful I’m a stay at home mom who gets to enjoy these days with my kids. I’ll be thinking of you tomorrow when I sip some tea! 🙂
Same here, Melanie! I was actually looking forward to no school. Is that weird? We’ve got so much snow already and it’s supposed to start back up later. We had no heat this morning because the snow had covered the vent from the furnace to outside! We freezed our tushies off for hours, panicking, ’till we figured it out. There must be a safety trigger built in to the system to shut it off. Lucky thing, or we might’ve gotten carbon monoxide poisoning! Ha! Hope you’re doing better than we are, lol…!
That’s such a wonderful memory of you and your dad , thank you so much for sharing with us Allie:). I am a tea drinker too and love these adorable tea infused pudding cakes! They look so elegant and I can just imagine breathing in the wonderful aroma before that first taste:)
That’s just what I did, Kelly! Thanks for reading and for always being so sweet and kind <3
Tea pudding cakes? Those sound very very cool!
Oh, they were so good, Jocelyn! The tea flavor really came through and the texture was like a soufflé with a soft creamy layer on the bottom. Yum!
Pudding and tea? Gorgeous!! These beauties look so creamy and silk… In my next live I wish you be your neighbor to enjoy your heavenly looking creations 🙂
xox Amy
I’d happily share with you if you were! Thanks for always being so sweet and supportive, Amy <3
I really like this recipe idea. I also love the pictures, so I will surely be back.
P.S. can I say your profile picture is awesome too. You are really nice 😛
Thanks, Jack Andrew! That’s really nice of you to say. Thanks for reading and for the kind words!
Oh my gosh dear, these pudding cakes look so delicious!! I will like one right now please. I love tea and just can’t have a day without it. These cakes will make any of my days just fabulous. PS: I love your china set!! Got a similar one too 🙂
Thanks, Zainab! Got that little child’s tea set at that antique/junk store I was telling you about. 😉 I know you are a big tea lover so I thought you might enjoy this post. Thanks for the sweet comment, dear!