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.*
As an amazon associate I earn from qualifying purchases.
English Teatime Pudding Cakes
- 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
- 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.
- Sprinkle over the cakes and serve.