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The History of Apple Pie Apple Pie is a tradition in both England and America. In England apple pie is typically made from cooking apples(culinary apples), such as the Bramley or Granny Smith as they are crisp and acidic and keep firm during cooking. The fruit for the pie can be made from fresh apples, use canned fruit, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. A piece of cheese is occasionally placed on top of or alongside a slice of the finished pie, particularly in the United States and Great Britain.   The English...

Tina has been making jams and preserves for a number of years. When she moved to the USA in 2008 she started to make her own Cranberry Sauce and Mincemeat as well as Strawberry Conserve. Tina learnt her preserving skills from her Grandmother when she lived with her in the English village of Bradley in Derbyshire in the midlands. They lived in an old farm house and had a cottage garden which yielded many fruit trees and bushes. Tina uses many of Grandmas recipes for her jams and preserves. Tina uses local and/or organic fruits for her recipes.

Apple and Blueberry Full Crust Pie made with my extra shortcrust pastry . A variation of the Apple & Cinnamon Pie this is presented in a glass dish family style.

  For the full English Victorian Tea Time experience, you can book Tina for an in-home or church Tea Party for 10-50 people. This experience is the height of sophistication and polite service. Tina uses fine china tea pots, tea cups, saucers and tea plates. Tea is English Breakfast Tea and served hot with milk. Tina will share stories from her Great Grandmother who was in service in the 1920’s and from her Grandmothers recipes for Jams and Marmalades and from her Mothers own baking recipe collection. Tina also researches the history of the recipes, the names and locations where the recipes originate. This is becomes an informative, flavour taste sensation and an experience you’ll remember for years to come. Tina specializes in providing a...

Cranberry’s have been know as a Super Food  due to its nutrient content and antioxidant qualities. The season for Cranberries is relatively short. Cranberry Sauce is typically served with Turkey at Thanksgiving in America and at Christmas in England. The English version of Cranberry Sauce is served less sweet than the highly sweetened US variety usually sold in cans.   Tina’s Traditional Cranberry Sauce uses fresh cranberries in season and does not use water but apple cider to add further flavour and increase the redness of the sauce. Tina also adds a little sherry for seasonality.   You can purchase Tina’s Traditional Redder Than Red Cranberry Sauce from November through January.

The Devonshire Company Clotted Cream imported from the UK, clotted cream is best served on fruit scones with jam. It makes for an English Cream Tea. It is a cross between a butter and a cream. Really yummy. Available by calling 317 858 4345

English Crumpets look a bit like an English Muffin but the texture is quite different. It's more like a pancake than a bread. Doughy and soft and quite dense. They have holes on the top and the base is smooth as they are cooked on a skillet. They are designed to go in the toaster whole (don't cut them in half), just like you toast a slice of bread. When they come out they are warm and crispy on the outside and still doughy in the center. Then you just smoother them in butter!   There is no sugar in a crumpet, so if you want them sweet, you can add jam, marmalade or honey. If you want them savory, you can add cream cheese or grated cheese or even a poached egg. It' s a really versatile breakfast or Brunch item.

The tart version consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). They may also be covered with nuts such as almonds and peanuts. Alternative flavours, including blackcurrant, strawberry and apple are also produced. A Cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of almond flavoured icing and a single half glacé cherry, also known as a Bakewell Cake. Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and on every supermarket shelf in Britain. The name only became common in the 20th century 

Tea Cup Candles - Make great gifts for Birthdays and holidays. Using china tea cups and soy candles, each set is delicately fragranced. The soy burns clean and doesn't break the cup. Contact me on 317 858 4345 for latest designs. Some English cups available, shipped in from the UK. I also stock a limited number of tea pots and other British branded items such as aprons, tea towels and coasters.

Old English Marmalade is traditionally made with Seville Oranges and brown sugar gives it its rich dark color. Tina’s Traditional Old English Marmalade uses organic Valencia Oranges and soft brown sugar which creates a not too sweet not to bitter flavour preferred by her customers. It tastes great on English Muffins or toast.    

All baked goods are baked fresh, with organic flour, sugar and butter and no preservatives, artificial colors or flavors. All recipes used are Traditional Old English recipes based on Tina's mothers, Grandmothers and Great Grandmothers methods. All ingredients are sourced locally where ever possible and organic. Tina also takes orders. Check out Tina's extensive menu. If you see something you'd like  - just call 317 858 4345 to discuss your needs.

Welcome to Tina’s Traditional Old English Tea Rooms and British Bakery   Here you can place your order by phone and Tina will freshly bake to order or make stunning preserves by request.   You can opt to collect from my home address at 1735 Cape Hatteras Ct Brownsburg IN46112, have it home delivered if you live in the Indianapolis area for just $10.Min orders may apply.    Take a look at the range of Traditional Old English goods made from authentic English recipes and local organic ingredients and make your order CALL 317 858 4345   Tea Rooms and British Bakery

Every kid in Britain probably knows about treacle tart, but for people in the USA it is a bit of a mystery. By bringing treacle into her books, J.K. Rowling introduces a treat with a long history. Treacle Tart is a traditional English dessert. It is made using a shortcrust pastrybase, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream or hot Birds custard. (we had some last night - just as a test - and it was yummy!) Golden Syrup or light syrup, is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar canejuice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of...

Tea bread is the name generally given to fruit breads that are served sliced and buttered. Simple homemade cakes, they originally formed part of an early supper or tea-time meal. They do not use yeast as the raising agent, but rely on baking powder and in traditional old English recipes a pot of freshly-made tea is used to soak the dried fruit, hence giving the tasty bread its name, color and flavour. You can taste Tina’s Traditional Old English Tea Bread as part of a Tea Party or you can make a special order.    

A crumble is a dish of British and Irish origin that can be made in a sweet or savory version, depending on ingredients used, although the sweet version is much more common. It also can be traced to American cuisine during the European colonization of the Americas. A sweet variety usually contains stewed fruit topped with a crumbly mixture of butter, flour, and sugar. The crumble is baked in an oven until the topping is crisp.   The dessert variety is often served with hot pouring custard, creamor ice creamas a hearty, warm dessert after a meal. Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and plum. The topping may also include rolled oats, ground almonds or other nuts. Brown sugar is often sprinkled over the crumble topping,...

The scone is a basic component of the cream tea or Devonshire tea. English scones are small and round and contain less sugar than American versions. They should be served open faced with butter, jam/lemon curd and/or clotted cream. Scones are a type of rich, slightly savoury pastry which is often served at breakfast or tea, especially in Britain. Traditional English scones slightly resemble American biscuits, as both use a flaky, dense pastry, but scones tend to be a bit sweeter, and also incorporate ingredients like dried fruit or cheese and onion to give a savoury option. Delicious when eaten warm. The term “scone” in reference to a pastry has been in use in Scotland since 1513, and is probably related to the Dutch word for bread.Tina’s Traditional Old English Scones come...

Tina's Traditional Old English All Butter Shortbread. Butter Shortbread Interesting facts about Shortbread: In Shetland (Islands off Mainland Scotland) a decorated shortbread was traditionally broken over a bride’s head before she entered her new home. Shortbread was classified as a bread by bakers to avoid paying the tax placed on biscuits. The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes. January 6th of each year is National Shortbread Day. In The Beginning Shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a Rusk (soft, sweetened biscuit). Eventually butter was substituted for yeast, and shortbread was...

A pork pie is a traditional British meat pie. It consists of roughly chopped pork and bacon seasoned with pepper and sage, with a pork jelly made with gelatin sealed in a hot water crust pastry. It is normally eaten cold as a snack or as part of a meal as in a ploughman’s lunch. Pork pie originates from the Midlands area of England, where Tina was born and bred. The Melton Mowbray pork pie is named after a town in Leicestershire, a few miles from where Tina lived and its name is limited to Pork Pies made in that region. Tina’s Traditional Old English Pork pie is based on a Gala Pie in that it is made in a loaf tin. Pork Pie is made to order.  

Cooking & Baking Classes In these 3 hour classes Tina will come to your home and supply all the ingredients and recipes for one savoury and one sweet dish. The class can be taught one on one or most popularly as a girls night in party. Invite your girlfriends and family members to learn how to cook from scratch and end with serving the finished menu as dinner. Examples include Meat Pasties, mash and gravy, Scones served with clotted cream, Sausage Rolls & Branston Pickle, Almond Tart and Hot Custard. 3hr Class - $200    

All of our teas are crafted using the 5000 year old tradition from signature organic loose leaf teas and tea sachets. Our intention is to make the experience of drinking artisan tea more fun and interactive. Each tea has a beautiful display and a unique story of its own. Some actually bloom, while others simply expand as they are infused. Directly sourcing our teas and botanicals means our teas will always be innovative and of premium quality, ensuring a truly memorable Tea experience.   At our tasting workshops, you learn about all aspects of tea and its production. We talk to you about the history of tea, and its origins. We explain how it is picked, processed and made into the drink we recognise, and why orthodox production methods yield better-quality. We...

Strawberry Conserve is the Rolls Royce of all jams. It is made with whole organic Strawberries and organic cane sugar and a little lemon juice. The strawberries are simmered gently to keep them whole. The whole strawberries are great on a fruit scone served with whipped or clotted cream to make a Traditional Old English Cream Tea or served on an English Muffin.    

In the nineteenth century, special cake soft flour, which could be more easily mixed with fats, along with raising agents such as bicarbonate of soda and baking powder and eventually self raising flour, cake making became much easier. By then many homes had cast iron ranges with ovens for baking. I grew up with one such range in my Grandmas house. The Victoria Sandwich Cake, said to have been created as a witty take on the jam sandwich to cheer up the widowed Queen Victoria, was very popular and fashionable teashops where opening up in towns and cities and seaside and tourist spots. Mainly as an extension of home baking, some also reflected the influence of pastry chefs from Europe who where increasing working for the rich.   It was young Swiss confectioner, Fredrick...

History of the Humble Scone The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and...