Wednesday, April 13, 2011

Mulberry Crumble Pie, Competition & Easter Special

 I have to say I adore Autumn it has taken me many years to say that because i always think once autumn has arrived so has winter but it isn't the case. Like my husband says - "it's spring in reverse". The crisp mornings, bright blue cloudless skies, gorgeous autumn coloured leaves and the chance to pull out some favourite "feel good" recipes in preparation for winter. Who wouldn't love Autumn?

This Mulberry Crumble Pie is one of those recipes that just fit the bill for a autumn dessert. I just so happened to have some stewed mulberries lying around in my freezer and I came up with this delicious dessert. It warm and cosy yet still a hint of spring in there with the mulberries. The crumble adds a bit more texture to the pie and I think this combines my two loves crumble toppings and crispy pie crusts! Yum. 

If you don't have stewed mulberries lying around in your freezer like I did you could use tinned pie apples with frozen mixed berries sprinkled over the top of the apple. Make sure you add this to your  recipe list of dessert to try this season.


2 Cups Stewed Mulberry Mixture
(Or 4oog Tin Pie Apples & ½ Cup Frozen Mixed Berries)
Packaged Short crust Pastry Sheets

Crumble Topping:
90g  Butter
½ Cup SR Flour
½ Cups Rolled Oats
½ Tsp Cinnamon
¼ Tsp Ginger
¼ Cup Brown Sugar
1/3  Cup Shredded Coconut


1.    In a bowl rub together the butter, flour, oats and sugar together until it resembles fine bread crumbs. Add coconut and mix through. Set aside.
2.    Line a tart tin with short crust pastry and prick base with fork. Place in a 180 Degree oven for 15 min until lightly brown.
3.    Remove and place mulberry mixture into the tart base. Sprinkle crumble topping over the mulberry mixture and decorate with strips of shortcrust pastry.
4.    Brush top of strips with a little milk and sprinkle with raw sugar.
5.    Bake in a 180 Degree oven for 20 min or until pastry is golden brown.
6.    Serve with a dollop of cream, ice cream or custard.


Simply Tea Selection

I am not actually going to suggest what tea would pair well with this dessert! 

I want YOU to do it for me. 

What I want you to do is go to the SIMPLY TEA website, choose a tea that you would think would best match this dessert and why. Leave a comment with your suggestion and next Tuesday the 20th Of April I will pick a winner.

What will you win?? A free 100g Bag of Tea that you suggested for this Dessert*! 

So I cannot wait to hear what your suggestions are!!

(*excluding Buddha's Tears Tea & Australian Residents Only)


Simply Tea Easter Special

It's Easter time again and Simply Tea would like to celebrate with you by offering 10% off all our products. All orders over $50 (ex postage) will receive a FREE Chocolate Easter Bunny.

Stuck for gift idea's for Easter? Remember we can do up Easter packs for you and your loved ones for that something a little bit different to give this Easter? All budgets considered. Simply email for more information.

Don't forget to check out new "Tea Time" range for some other great gift idea's.

Simply type in the Voucher Code:  steaster  upon check out to receive your discount.

Click to: ORDER NOW
*Please note: To receive the discount payment will have to made via direct deposit, cheque or money  order.
Pay Pal will not accept the discount voucher.

Valid Until 1/5/2011


Happy Sipping!!!

Linking up to:

Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~

Thursday, April 7, 2011


 Sorry for the messed up blog at the moment. It seems that my photobucket account where i store my photo's has exceeded it's limin on my free memebership. To get these photo's back i either have to upgrade or wait until the end of the month for it to reset. So i am sorry but i am waiting until the end of the month so my apologies for "Upgrade Today" Photos everywhere!

Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~

Friday, April 1, 2011

Golden Syrup Dumpling Cupcakes.....

 Do you ever get cravings? One's that seen to overtake your every thought and that's all you think about and nothing seems to satiate your cravings until you have that one little things that your taste buds are crying out for!

Well this is what happened to me this week. Golden Syrup Dumplings was all.I.thought.about! I think i also talked about them a lot to my poor husband. Phrases such as "you know what would go down really well now".... or "do you know what i really want".

It all started with watching My Kitchen Rules earlier this week and the teams had to cook in the outback over open coal fires. One of the teams whipped up Golden Syrup Dumplings for dessertas part of their menu. After that I was enamoured with the thought of tucking into a deliciously soft and moist dumpling drizzled in golden syrup sauce. I normally can get over most of my cravings by not thinking about it. Not this one - not a chance! I had to go and make them. 

The normal recipe for making golden syrup dumplings is by boiling them in the golden syrup sauce for 20 min. I didn't love the thought of the mess that would create so i thought why not make the dumpling as a cupcake and drizzle a bit of the sauce over at the end. Perfect idea!

These warming cupcakes are a perfect dessert or even afternoon snack now that Autumn has arrived and the cooler change is here. Whip a batch up this weekend for the family and sit back with a cuppa in hand and indulge in a little Golden Syrup pleasure! I know i did!



1 ½ Cups Self Raising Flour
50g Butter
Pinch Salt
1/3 Cup Golden Syrup
1/3 Cup Milk

Golden Syrup Sauce:

30g butter
1 cup firmly packed brown sugar
1/2 cup golden syrup
1 tablespoons lemon juice


1.    Sift flour into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Whisk golden syrup and milk together. Add to flour mixture. Using a wooden spoon, mix to form a soft dough. Roll heaped tablespoons of mixture to make 12 balls and place in muffin papers. Cook in a moderate oven for 15 min or until golden brown.
2.    Make syrup: Place butter, sugar, golden syrup, lemon juice  in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Remove from heat to cool slightly.
3.    Remove dumplings from muffin papers and drizzle with syrup. Enjoy while still warm.

Simply Tea Selection
I would have to reccommend a simple black tea with these dumpling cupcakes. They are quite sweet and I think a good cup of plain black tea would go down a treat with them to cut through the sweetness.

 We have a number of great Black Tea's to choose from in our range. Here are some of them

Afternoon Tea:  A light infusion blended from Darjeeling and Ceylon teas, perfect for that afternoon cuppa.

Australian Daintree: A superb black tea, grown near the Daintree rainforest of northern Queensland. The rich, fertile, lowland soil produces a well-rounded, medium strength tea.

Ceylon Orange Pekoe: Long, wirey, beautiful leaves giving an exquisite taste, almost oaky, with body and strength.

Earl Grey Premium: Classically scented with natural Bergamot oil which gives a refreshing, lightly citrus flavour.

English Breakfast Supreme: A traditional blend of the finest Assam and Ceylon teas, producing a delicate aromatic blend with lots of golden tips

Happy Sipping.......

Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~


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