How to Serve Whistler's Storm Alcoholic Tea
Fancy doing something different with the Storm? Try one of these baking recipes…
Whistler’s Storm Baked Fruit Parcels
Ingredients
Ingredients to serve 4:
- Approx. 500g of fruit combinations e.g. plums and apples, peaches or nectarines and strawberries, apple and blackberries, rhubarb and apple, banana and blueberries.
Use fresh or frozen fruits. Remove stones and cores if needed and slice thinly.
- 8 tsp. tea liqueur of choice.
- vanilla extract (optional)
- orange juice / ground cinnamon to taste
METHOD
- Preheat oven 220C/200C fan/gas 7. Cut 4 pieces of baking parchment, each approx. a 15x15cm square.
- Split the fruit into four sections and lay each section in the middle of the paper and splash over 2 tsp. Whistler’s Storm, 1/2 tsp. vanilla, plus lemon/orange juice/cinnamon to taste.
- Fold paper towards the middle, allow approx. 4 cm clear space above the fruit and twist ends to secure. Place the parcels on a baking tray and cook for 10 to 15 mins. You can check the fruit is soft by pressing gently on the parcels.
- Serve warm (or cold) on its own or with yoghurt, cream, ice cream or custard.
EARL GREY LIQUEUR & LEMON DRIZZLE CAKE
Ingredients
Traybake tin approx. 30 x 23 x 4 cm
- 225g soft butter
- 225g caster sugar
- 275g self raising flour
- 2 level tsp. baking flour
- 4 large eggs
- 4 tbsp. milk
- Finely grated zest of two lemons
For the topping:
- 175g granulated sugar
- 100ml Whistler’s Storm Earl Grey Alcoholic Tea
- Juice 2 lemons
METHOD
- Preheat oven 160C/140C fan/gas 3.
- Grease the baking tin and line with baking parchment.
- Place all the ingredients in a large bowl and beat for approx. 2 mins until well blended together. Transfer the mixture to the tin and level the surface with a knife or spatula.
- Bake in the oven for 35 to 40 mins, until the cake springs back when pressed lightly and it begins to shrink away from the sides of the tin. When ready, remove from oven and immediately prick surface with a fork and drizzle over approx. 50ml of Whistler’s Storm Earl Grey
- Allow to cool for a few mins then lift the cake out of the tin. Remove the paper and place on a wire rack.
- Mix the sugar, lemon juice and remaining Whistler’s Storm Earl Grey together and spoon over the traybake whilst it is still warm.
Leave to cool, cut into pieces and enjoy your delicious Earl Grey liqueur and lemon drizzle cake.