20 All Day Breakfast Teabags Carton


All Day Breakfast Tea Carton

20 whole leaf, silky pyramid tea bags in a handy carton!

– English Breakfast Tea
– Smooth, mild taste
– Ideal for all day drinking
– Enjoy with a splash of milk

Don't forget, free delivery on orders over £25!


All Day Breakfast Tea Carton

20 whole leaf All Day Breakfast tea, silky pyramid tea bags in a handy cardboard carton!

All Day Breakfast Tea is an English Breakfast tea which has a smooth, mild taste ideal for all-day drinking. It contains caffeine for a little boost and is great with a splash of milk.

The teabags in this All Day Breakfast Tea Carton can be enjoyed at breakfast with Chai Chia Pudding and a glass of orange juice or at tea time with some yummy English Breakfast Teacakes, recipe shown below.

You can also get our English Breakfast Teabags by to 100 – All Day Breakfast 100 Bundle. Remember, All Day Breakfast Tea is the most important tea of the day!


All Day Breakfast Teacakes

Using teabags from your All Day Breakfast Tea Carton, you can make your own teacakes:

200g mixed dried fruits
Zest of 1/2 orange
200ml All Day Breakfast tea (2 teabags)
250ml milk
75g butter, cubed
500g strong white bread flour
1 1/2 tsp mixed spice
50g caster sugar
7g sachet fast action yeast
1 large egg
1/2 tsp salt
Apricot jam, to glaze


How to make English breakfast teacakes:

1. Soak the mixed fruit in the hot tea for at least 4 hours but preferably overnight
2.Heat the milk on low until hot but not boiling then take the pan off the heat and add the butter and leave until it’s cool to the touch.
3. Put all the dry ingredients (flour, spices, sugar, yeast, salt) into a mixing bowl and stir to combine. In a separate bowl or jug beat the egg, add the milk and mix in 1tbsp of tea. Add this to the dry ingredients and stir with a wooden spoon.
4. Put the dough on a clean, floured surface and knead for 5 minutes until it is smooth and elastic (i.e. it will stretch and not break apart easily). If the dough is too sticky to work with add a little more flour. Then place in a clean, oiled bowl and cover with cling film. Leave the dough to prove in a warm place for about 2hrs or until it has doubled in size.
5. Knock all the air out of the dough, drain the soaked fruit and then knead the dough until the fruit is well distributed. Add some more flour if this makes the dough stickier. Separate the dough into 6 equal sized pieces and roll into balls. Put these on 2 large floured baking trays with plenty of space between them, press them down with the palm of your hand and cover with oiled clingfilm. Leave the dough to prove and rise for an extra 30 mins – 1 hour or until doubled in size.
6. Remove the clingfilm and bake in the oven for 25 minutes at 180 degrees C. Swap the trays half way through so you get an even bake. They should be golden brown and sound hollow when you tap the under side. Brush some apricot jam over each one and return to the oven for 1-2 minutes to glaze them. Let them cool on a wire rack before serving then keep them in an airtight container for up to 4 days.


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