Did you know that …
… all “tea” comes from one plant, of which there are over 3,000 varieties.
… except for water, tea is the most popular beverage in the world.
… China grows more tea than any other country, but they are not the largest exporter.
… tea improves concentration, mood, and energy, as well as relaxation.
… there is no ‘orange‘ in orange pekoe tea.
… if the tea leaf shipped out of China from the northern ports, it was called ‘cha’
… if the tea leaf shipped out of China from the southern ports, it was called ‘te’.
… white tea actually has more caffeine than black tea.
… a pound of tea has more caffeine than a pound of coffee – but a cup of tea has less caffeine than a cup of coffee.
… the average tea drinker in the U.K. drinks 4.5 lbs of tea each year, while the average tea drinker in Turkey drinks 6.8 lbs.
… tea was first touted for its medicinal benefits – good for colds, dropsies and scurvies.
… in Victorian England, tea sold on average for £26/pound – while the average wage was £10/year.
… in Victorian England, some servants would take the used tea leaves and sell it to unscrupulous dealers, who would add fillers and resell the leaves.
… although we think of teapots as British, they actually originated in China in the 1500s.
… in the Middle East, haggling over prices doesn’t even begin until after tea is served.
… tearooms where the first ‘women-owned’ businesses in the U.S.
… the most famous tearoom in the world is the Willow Tea Room in Glasgow, Scotland.
… in the 19th century, the term for accepting a bribe was called “tea money“.
… in Victorian England, tea was kept locked away in ornate tea chests, with the key being held by the lady of the house.
… in Victorian England, children in orphanages were given tea with milk and sugar daily.
… the first tea to be exported from China and enjoyed by Europeans was ‘green’ tea, called “gunpowder“.
… the Portuguese were the first to enjoy drinking tea in Europe, after merchants brought it back from Asia.
… crates of Chinese porcelain was first used as ballast in the bottom of ships transporting tea.
… a China closet was where the lady of the house would display her fine imported “Chinaware”.
… the Chinese started putting handles on teacups when they realized Europeans drank their tea much hotter than they did and in larger bowls.
Ming Dynasty Yixing Teapot
… “pot holes” is the term given to the holes in the road left by English potters who would dig up the fine clay to craft their teapots.
… in the late 1800s until WWI, from London to Glasgow, Tango tea dances were all the rage.
… Prime Minister Earl Grey is credited with ending slavery in Great Britain.
… Earl Grey tea is one of the most popular ‘flavored’ teas in the world.
… Both Twinings and Jacksons of Piccadilly take credit for inventing “Earl Grey” flavored tea.
The Cup of Tea, Mary Cassatt 1881
… Afternoon Tea is credited to the 7th Duchess of Bedford, Anna Russell, in the 1840s.
… Ceylon (Sri Lanka) was a world-class coffee producer until the coffee blight of 1870.
… the tea bag was invented accidentally by Thomas Sullivan as a sample bag for his customers.
… iced tea was accidentally invented by Richard Blechynde on a very hot day at the St. Louis World’s Fair in 1904 when he gave out ‘cold’ samples of his tea.
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Cover Photo: “Church Lady High Tea” by Janie McGee
He explained the different varieties of apple trees and their location in the orchard, handed us a couple of paper bags and off we went. Picking didn’t take long, as the trees were heavy with fruit … Empire, Macouns, Macintosh, Golden Delicious and Cortland … all red, ripe and ready. After picking … and eating as many as we could … we managed to find our way back to the shed, where the owner weighed our bounty and offered us a slice of pie. Pie? Yes, every day his wife bakes an apple pie for anyone who, after a day of picking, would like to sit, relax and enjoy a slice of homemade apple pie. Needless to say, it was one of the best apple pies we’ve ever had.
Into a high-sided saucepan, place the entire can of sweetened condensed milk. Completely cover the can with water and bring to a boil. Then cover the saucepan and reduce the heat to a simmer. Let this simmer, covered, for at least two hours, while you make and bake the pudding. Check it every now and then to ensure the can is completely covered with simmering water. Refill water as needed.
In a large frypan, over medium heat, melt the butter and add the cubed apples. Sprinkle on the dark brown sugar, the cinnamon, nutmeg and the cornstarch. Mix gently. Cover and let it cook down for about 15 minutes or until the apples are softened and a sauce forms. If needed, add a bit of water. Stir gently.
While the apples are gently cooking, in a mixing bowl, beat the eggs and brown sugar. Add the melted butter and vanilla. Beat in the flour, cinnamon, salt and baking powder. Mix well, but don’t overbeat.
Spoon the apple filling into the pudding batter. With a wooden spoon, gently mix all together. Then spoon the batter into the buttered ramekins. Not too high. They will rise a bit. Sprinkle with toasted nuts, if you’d like.
Place the ramekins on the towel-lined baking pan. Then fill the baking pan with hot water until the water comes halfway up the sides of the dishes.
Cover the entire baking pan tightly with foil and bake at 350°. Bake for 60 to 70 minutes (depending upon the size of the ramekins). No peeking. Puddings take a bit longer to bake than cakes.
When done, remove the baking pan from the oven and let the puddings rest for 10 minutes. Meanwhile, take the can which has been bubbling away on the stove top, and holding it with a towel, carefully open it. It will be very hot. With a spoon, mix the thick, sweet sauce to smooth it out. Then spoon the toffee sauce into a serving bowl or pitcher.
To serve, either pop the pudding out of the ramekin and plate it or serve it right in the ramekin … and spoon a generous dollop of toffee sauce on top. For a little extra treat, you might want to have ice cream or whipped cream on hand. This is an absolutely rib-sticking, old fashioned dessert, hearty, sweet and full of chunky apples with a creamy toffee sauce … perfect for a cool Fall evening. i hope you and your family enjoy it as much as we did!!