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Have A Very English Afternoon Tea Week

Mon, 10 Aug, 2015

National Afternoon Tea Week takes places from 10th – 16th August this year and as a proper English institution it’s only right that afternoon tea should be conducted with only the best ingredients. Creating your own homemade afternoon tea with treats to rival the best hotels is made easy with the delicious recipes from The English Provender Co. Mouth-watering muffins, scrumptious scones and fruity lemon cheesecake make an afternoon tea worthy of the very English experience.

Since The English Provender Co. was first established in 1979 the same traditional cooking methods and finest all-natural ingredients have been used to create the best-tasting curds and condiments. They even make their Luxury Lemon Curd to the original secret recipe from founder Ann Curwin’s grandmother!

CRANBERRY AND ORANGE MUFFINS

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Makes: 10 muffins
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:
2 large oranges
275 g self- raising flour
½ teaspoon bicarbonate of soda
75g caster sugar
1 large egg, beaten
90 ml sunflower oil
6 tablespoons The English Provender Co. Wild Cranberry Sauce
Little demerara sugar

Method:
1. Preheat the oven to 190ºC, Gas Mark 5. Line a muffin tin with 10 paper muffin cases.
2. Finely grate the rind from the oranges, then cut the oranges in half and squeeze the juice into a jug (you should have about 180 ml of liquid, make up to this amount with water if necessary).
3. In a large mixing bowl, sift the flour, bicarbonate of soda, caster sugar and the orange rind. Using a metal spoon, mix together.
4. Add the egg, oil and cranberry sauce to the orange juice and beat together with a fork. Pour over the dry ingredients and stir until just combined, the batter will be lumpy.
5. Spoon into the prepared cases, sprinkle each with a little demerara sugar and cook in the centre of the oven for 20-25 minutes until well risen and golden. Leave to cool for a few minutes, then transfer to a cooling rack. Delicious served warm or cold.


Blueberry & Lemon Scones

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Makes: about 10
Preparation time: 5 minutes
Cooking time: 12 minutes

300 g self- raising flour
1 teaspoon baking powder
75 g butter, cut into small squares
50 g caster sugar
100 g blueberries
3 tablespoons The English Provender Co. Luxury Lemon Curd
150 ml milk, plus extra for brushing

To serve:
Clotted cream
The English Provender Co. Luxury Lemon Curd

1. Preheat the oven to 200°C, Gas Mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.
2. Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball.
3. Gently knead on a lightly floured surface to remove any cracks. Roll out to 2 cm thickness, then using a 6 cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones
4. Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack.
5. Delicious served warm or cold, split in half and top with clotted cream and lemon curd.

Cook’s tip- handle the dough as little as possible or it will become tough. Any remaining scones can be stored in an airtight container for 2-3 days- just reheat in the oven.


LEMON AND RICOTTA CHEESECAKE

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Serves: 8
Preparation time: 20 minutes, plus 3 hours chilling time

Ingredients:
180 g Arden Amici Almond Cantuccini, crushed
75 g butter, melted
12 g sachet powdered gelatine
350 g ricotta cheese
200 ml double cream
2 x 315 g jar The English Provender Co. Luxury Lemon Curd
Finely grated rind and juice 1 lemon

Method:
1. Stir the biscuits into the melted butter and press into the base of a 20 cm round loose bottomed cake tin. Place in the fridge and chill, whilst you make the filling.
2. Pour 115 ml (8 tablespoons) boiling water into a small heatproof bowl and sprinkle over the gelatine. Stir briskly until thoroughly dissolved. In a large bowl whisk together the cheese, cream, 1½ jars of the lemon curd and the lemon juice and rind until smooth Whisk in the gelatine, pour over the base and smooth the top.
3. Place in the fridge and chill for about 3 hours or until set.
4. To serve, carefully remove from the tin and spoon over the remaining lemon curd.


• The English Provender Co. Luxury Lemon Curd (315g) is available from Lakeland stores nationwide and online at www.englishprovender.com, RRP £2.49
• The English Provender Co. Wild Cranberry Sauce (240g) is available from selected Waitrose. Booths and Tesco, stores nationwide and online at www.englishprovender.com, RRP £1.89


For further press information, samples or imagery, please contact Cubo PR:

Jessica Seal – Jessica.Seal@cubo.com – 0207 612 1168
Holly Blake – Holly.Blake@cubo.com – 0207 612 1160