Green’s Afternoon Tea Kit 1.2kg

£6.00

This great value bundle contains a selection of our favourite Afternoon Tea treats and a box of Ridgways of London Fairtrade English Breakfast Tea.

Each kit contains product to serve 6-8 people, and with a saving of over 40%*, this is a great deal to be had!

1 x Green’s Chocolate Sponge Cake 221g
1 x Green’s Scone Mix 280g
1 x Green’s Sprinkle Buns 264g
1 x Green’s Flan Mix 300g
4 x Green’s Red Quick Jel 35g
1 x Ridgways of London English Breakfast Tea 40g (20 envelope tea bags)

 

*saving compared to purchasing individual items at full price.

 

6 in stock

Ingredients

Chocolate Sponge Mix:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Fat Reduced Alkalised Cocoa Powder (7%), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Stabiliser: E450; Flavouring.

Scone Mix:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Rapeseed, Palm), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Humectant: Glycerine.

Flan Mix:
Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Flavouring, Stabiliser: E450.

Red Quick Jel Mix:
Sugar, Modified Starch, Gelling Agents: Carrageenan, Calcium Acetate, Potassium Chloride; Colours: Beetroot Red, Annatto Norbixin; Flavouring, Acid: Citric Acid.

Sprinkle Bun Cake Mix:
Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Flavouring, Stabiliser: Disodium Diphosphate.

Sprinkle Bun Frosting Mix:
Icing Sugar, Dried Glucose Syrup, Flavouring.

Sprinkle Bun Sugar Sprinkles:
Sugar, Rice Flour, Cocoa Butter, Thickener: Gum Tragacanth; Colours: Riboflavin, Cochineal, Beta Carotene, Beetroot Concentrate, Anthocyanins.

RIDGWAYS ENGLISH BREAKFAST TEA
100% blend of teas from Assam and select regions of Africa.

ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold.

Chocolate Sponge Mix, Scones Mix, Flan Mix, Sprinkle Bun Mix
Also, may contain egg, oats & barley.

Sprinkle Frosting Mix
Also, may contain wheat, oats, egg and milk

Quick Jel Mix
May contain wheat, oats, milk, egg, peanuts and tree nuts.

Nutrition Information

Chocolate Sponge Mix Scone Mix Flan Mix Red Quick Jel Sprinkle Bun Mix
Per 100g of product made up as per pack instructions
Energy 1251kJ 1433kJ 1690kJ 312kJ 1618kJ
295kcal 340kcal 404kcal 74kcal 384kcal
Fat 12g 9.4g 20g 0.3g 12g
of which saturates 6.4g 4.1g 2.7g 0.2g 5.8g
Carbohydrate 41g 55.0g 49g 18g 67g
of which sugars 23g 11.2g 26g 16g 57g
Protein 6.1g 7.5g 6.7g <0.5g 3.2g
Salt 0.7g 0.8g 0.8g 0.06g 0.35g

 

Preparation Instructions

TO PREPARE THE CHOCOLATE SPONGE:
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6.  Grease the sides and base of 2 x 18cm (7”) cake tins and line with baking paper.
Empty the cake mix into a large bowl and add two eggs, 50g of softened butter and 100ml (6½ tablespoons) of water.
Whisk together on a low speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy.  If using a balloon whisk or spoon, this will take longer.
Pour the mix equally between the two tins and bake in the centre of the oven for 15 minutes.
Once cooked, remove from the oven and allow to cool on a wire rack.
Add filling of choice.

TO PREPARE THE SCONES:
Pre-heat oven to 220°C (200°C for fan a fan oven) / 427°F / Gas Mark 7. Lightly grease a baking tray and set aside.
Empty the scone mix into a bowl. Mix the egg and 70ml (4½ tablespoons) of milk together.  Reserve 2 teaspoons for glazing (see step 4) and then add the remaining liquid to the scone mix.  Stir until a smooth dough is formed.
Roll the dough onto a lightly floured surface to approximately 2cm thickness. Cut into 6 scones using a 6cm cutter or use the rim of a drinking glass as a template to cut out.  Place onto the greased baking tray.
Brush the tops of the scones with the remaining egg-milk mixture to glaze. Leave to rise for 10 minutes at room temperature.
Bake in the centre of the oven for 10-12 minutes until golden brown.
Serve with clotted cream and jam

TO PREPARE 1 x 28CM DESSERT FLAN WITH QUICK JEL TOPPING
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6.
Grease the sides and base of 28cm raised fruit flan or tortenboden tin.  Be sure to grease really well between the flutes, especially if you don’t have a loose bottom tin.  Line the raised part of the base with baking paper.
Empty the contents of one sachet into a large bowl and add two eggs, 50ml of oil and 20ml (4 teaspoons) of water.
Whisk together on a slow speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy.  If using a balloon whisk or spoon, this will take longer.
Pour the mix slowly onto the centre of the raised base and allow the mix to flow over the edges into the outside ring.
Bake in the centre of the oven for 8 minutes and then turn the oven off.  Keep the flan in the oven for a further 10 minutes before removing from the oven.
Allow to rest for 10 minutes before carefully removing from the tin and transferring to a cooling wire/rack to completely cool.
When ready to fill, place on a flat surface such as a large plate or serving platter, to ensure that when you add your filling, it will level evenly.

Drain the contents of a can of fruit (syrup or natural juice) and set liquid aside.  Fill the flan case with fruit pieces (or use fresh fruit).
Place the contents of two Quick Jel sachets in a saucepan with:

  • If using canned fruit: 200ml of syrup or fruit juice, and 200ml of water
  • If using fresh fruit: 400ml of water and 50g of sugar

Heat to boiling whilst stirring continuously.  Boil for 1 minute.
To avoid seeping into the flan base, the glaze should be cool but not set when poured over the fruit.  Stirring frequently, allow the jel to cool for approximately 10 minutes.
Spoon over the fruit and allow to set in a cool place until the jel is firm.

Each sachet of flan mix will make 1 x 28cm or 2 x 20cm dessert flan cases.  If only 1 x 20cm dessert flan is required, weigh 75g of mix from one sachet, and add 1 egg, 15ml of oil and 10ml of water to the mix and following the preparation instructions as above.

TO PREPARE THE SPRINKLE BUNS:
Preheat the oven to 185°C (165°C for a fan oven), 375°F, Gas Mark 5. Place 12 cake cases on a baking tray.
Whisk the cake mix, egg and 35ml (7 teaspoons) of cold water together in a bowl until the batter is creamy.
Spoon equal amounts of batter into the cake cases and then bake in the centre of the oven for 10 – 12 minutes.
Once cooked, allow the cakes to cool before preparing the frosting mix.
Carefully cut the top off the frosting mix sachet and empty into a medium sized bowl – save the empty sachet for later.
Add 10ml (2 teaspoons) of warm water and 50g of softened butter to the frosting and mix until the frosting is moistened, then whisk until light and fluffy.
Place the frosting mix back into the empty sachet, taking care to ensure the mix is pushed to the bottom of the sachet. Carefully snip a small corner off (5mm) of the sachet to make a piping hole.  Or, use a piping bag if you have one.
Finish decorating the cakes by topping with the sprinkles.

Good To Know

Store in a cool, dry place.