Yorkshire Tea

Yorkshire Tea is the UK’s number one tea brand. A family business originating in Harrogate, Yorkshire Tea have been creating brews since 1896.

There are four brews in the catalogue:

Yorkshire Tea Proper Black Tea — Sourced from farms in Africa and India, this blend is big on flavour, seriously refreshing, and kind to the people who grow it.

Yorkshire Tea Gold — teas from Assam, Kenya and Rwanda – and buy them from the top ten tea gardens in the world to make a rich, smooth, and satisfying brew.

Yorkshire Tea Proper Strong — a strong blend. It’s rich, robust, and full-bodied.

Yorkshire Tea Biscuit Brew —Yorkshire Tea and biscuits without the biscuit. Malty sweetness, recommended with milk.

In an exclusive giveaway with The Post, Yorkshire Tea are offering samples to readers.

Please email editor@hkpost.com.au for a chance to get your hands on some tea!

Recipes

Biscuit Brew Milky Icy Pole

Recipe:

200ml condensed milk
800ml semi-skimmed milk
100ml boiling water
10 Yorkshire Tea Biscuit Brew tea bags

1. 1. Whisk the condensed and semi-skimmed milk together
   2. Place tea bags in a jug, pour over 100ml of boiling water, and let steep for 30 seconds
   3. Add the tea bags to the milk mixture and stir well
   4. Cover and refrigerate overnight for maximum flavour
   5. Remove tea bags, squeezing gently to extract all the tea goodness
   6. Pour into lolly moulds and freeze for at least 8 hours
   7. To serve, run the moulds under warm water to release the lollies

Ginger & Spice Tea Loaf

Recipe:

150g crystallised ginger
350g mixed dried fruit (figs, apricots, sultanas) 3 cups/750ml tea made with Yorkshire Tea
1 teaspoon bicarbonate of soda 300g self-raising flour
165g brown sugar
teaspoons mixed spice
1.5 teaspoons ground cinnamon
1.5 teaspoons ground ginger
2 eggs, whisked

1. 1. Line a 28x8x7.5cm high loaf tin on the base and sides.
   2. Add 2 cups of the Yorkshire Tea in a saucepan with the ginger and dried fruit and bring to the boil.
   3. Simmer for 20 minutes until the tea mostly evaporates and the fruit plumps up.
   4. Add the bicarbonate of soda and mix and cools for 10 minutes.
   5. Preheat oven to 180C.
   6. Whisk the flour, brown sugar, mixed spice, cinnamon, and ginger together until there are no lumps of brown sugar.
   7. Add the whisked eggs and fruit as well as the liquid and extra cup of Yorkshire Tea.
   8. Mix until just combined and the flour is mixed in but do not overmix.
   9. Scoop into the tin and bake for 35-40 minutes or until the centre springs back when touched.