They say a gentleman never reveals his age, but he will reveal his birthday if there’s the chance to throw a good party. And today there is – it’s Lord Berlue’s birthday! And what more British way to celebrate than with a nice tea party?
Tea was getting popular in Britain during the 18th Century and our Lord Berlue was definitely a fan, spending almost as much on tea as he did on fine wine, and we still love it as much as he did. I drink the weakest green tea you could ever imagine, Luke the internet man drinks it black (and woe betide you if you forget to leave the teabag in!) while the sales manager drinks a proper British brew with plenty of milk. The finance manager is partial to a cup of Earl Grey and I’m pretty sure design and production must be covertly running an online tea shop from their office, such is their array of funky fruit teas spilling from every drawer.
No birthday celebration would be complete without a cake though, so we invite you to join us for some proper traditional celebratory eating with this tea spiked fruitcake.
- 250g (8oz) Self raising flour
- 175g (6oz) Softened butter
- 175g (60z) Dark soft brown sugar
- 500g (1.1lb) Raisins
- 75g (3oz) Glacé cherries
- 50g (2oz) Chopped walnuts
- 3 Eggs, beaten
- 3 tbsp Milk
- 1 tbsp Golden syrup
- Strong tea of your choice (hot)
- Soak the raisins for 15 minutes in just enough tea to cover without swamping
- Strain the raisins and place in a large mixing bowl with all the remaining ingredients. Beat until thoroughly combined (takes some stamina!)
- Pre-heat oven to 150°C / 300°F / Gas mark 2. Line and grease a 20cm round cake tin. Tip mixture in and level the top
- Bake for 2.5 hours or until a skewer comes out clean
- Best eaten one week on, whilst wearing something fabulous