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To celebrate Afternoon Tea Week, we've created these delicious cake bars - infused with Twinings Afternoon Tea for a truly unique and scrumptious taste. Crumb bars are perfect to make at the beginning of the week and keep for a few days if chilled in the fridge. Makes 10.

The Crust

Quantity Ingredients
125g Butter
250g Flour
50g Sugar
1/2 tsp Salt

Filling

Quantity Ingredients
300ml Water
2 teabags Twinings Afternoon Tea
4 tbsp Cornflour
500g Frozen Cherries, Thawed
125g Sugar
1 Juice of the Lemon
3 Eggs
  • Place all of the ingredients together in a food processor until the mixture comes together. Press the dough into an 8 inch square tin lined with foil or greaseproof paper. Bake at 180C for 10mins. In the meantime make the filling.

  • Brew the tea and allow to steep for 5 mins. Discard the teabags and place 1/2 of the liquid into a bowl with the corn flour. Stir together. 

  • Drain the thawed cherries from the liquid and reserve. Add the cherry juice to the remaining tea and blend150g of the cherries to make a puree.

  • Place the liquid into a sauce pan and add the cornflour mixture.  Whisk the mixture over a medium heat until the mixture becomes thick. 
  • Add the sugar and lemon juice and stir to dissolve the sugar. Allow to cool slightly and whisk in the eggs. Add the remaining cherries to the fruity mixture and pour over the baked crust. Bake for 15-20mins.
  • Leave to chill over night.
  • Serve with a dollop of yoghurt or cream and pistachios.
  • Will keep for 3-4 days in the fridge for to you enjoy whenever you please.

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