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Our wonderful baker, Holly Bell, from the blog, Recipes from a Normal Mum, loves a good brew. She explains her passion for tea with a simple comparison;

“Consider for a moment, if you will, The Great British Bake Off.

It’s about as British as it comes; it has bunting, it has melodic jaunty music, it has seaside double entendre puns, it has a marquee, it has lots of people competing in a terribly nice, friendly fashion… In short, it’s about as British as a cup of tea. Which is probably why we love it so much.

We Brits punctuate our lives with tea. There are particularly memorable cups of tea that are imprinted on our minds forever. One I’ll never forget was the first post giving birth to my eldest son. After 24 hours in labour all I wanted was a really good, scorching hot cup of tea. And some toast. And maybe some sleep. I got two out of three.”

This traybake combines Typhoo tea with peaches, a little hint of ginger and white chocolate…

To make 12 squares you will need:

  • 1 Typhoo tea bag

  • 50mls vegetable oil

  • 200g unsalted butter, melted (plus extra for greasing the tin)

  • 250g caster sugar

  • 3 large eggs

  • 235g self-raising flour

  • 1 tsp ground ginger

  • 15 slices of tinned peaches (about half a 410g tin, drained)

  • 100g white chocolate, melted

  • 10mls vegetable oil

Preheat the oven to 180°C/Gas Mark 4. Break open the Typhoo teabag and sprinkle into a small saucepan.

Add the oil and butter and heat on the stove for about a minute over a low heat until the butter had melted. Remove from the heat and leave to infuse.

In the meantime prepare a 22cm x 22cm tray bake tin by greasing with a little butter and lining with non-stick baking parchment. Mix together the tea, oil and melted butter mixture, caster sugar, eggs, flour and ginger until the batter is really smooth.

Place the peach slices on top of the sponge and bake for 35 – 40 minutes until golden on the top and a skewer comes out of the centre of the tray bake clean.

Remove from the oven and leave to cool on a wire rack.

Once the cake is cool, mix together the melted white chocolate with the vegetable oil and drizzle over the cake. Leave to set and slice into squares to serve with a delicious cup of Typhoo tea.

NB: This cake is delicious served warm as pudding with ice-cream or custard.

Serve with a cup of Typhoo tea!

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