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    Builders' Tea Cups with Milk Chocolate Oat Biscuits

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    Builders' Tea Cups with Milk Chocolate Oat Biscuits

    These puddings make the most of our national brew. Like any cuppa, they are best served with steam still coming off the top – unlike cuppas, they’re good cold, too. Make the biscuits ahead so they can set.

    • Preparation time: 40 minutes
    • Cooking time: 2 hours 5 minutes, plus setting
    • Total time: 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Makes: 16


    • Biscuits
    • 50 g self-raising flour
    • 50 tbsp caster sugar
    • 50 g porridge oats
    • ¼ bicarbonate of soda
    • ¼ tsp ground cinnamon
    • 50 g unsalted butter
    • 1 tsp golden syrup
    • 75 g milk chocolate
    • Builders' Tea Cups
    • 568 ml double cream
    • 350 ml whole milk
    • 10 tea bags
    • 8 tbsp caster sugar
    • 6 egg yolks


    1. Preheat the oven to 170C/gas 3. Mix together the flour, sugar, oats, bicarb of soda and cinnamon. Melt the butter and syrup together with 1/2 tsp hot water in a pan. Pour this over the dry mixture and stir until well combined. Measure teaspoonfuls of the mixture onto a lined baking sheet and flatten each one into a circle with the bottom of a cup. Tidy the sides, then bake for 8–9 minutes, until golden. Cool.
    2. Melt the chocolate. Spread it over each biscuit – about 1/2 tsp per biscuit; drag a fork over to decorate. Leave to set for at least 1 hour.
    3. For the tea cups, preheat the oven to 170C/gas 3. Stand six, ovenproof, 150ml tea cups in a roasting tin. Put the cream, milk and tea bags in a heavy-based pan with 4 tbsp sugar and place on a low heat for 10 minutes. While the cream warms, whisk the egg yolks with 4 tbsp sugar for 5 minutes, until the yolks turn to a creamy white. Bring the cream to just under boiling point and strain, immediately, over the yolks. Stir to combine thoroughly. Sieve the mixture into a large measuring jug. Skim off the foamy bubbles and pour through a fine tea strainer into each tea cup, filling each one two-thirds full. Skim off any more bubbles.
    4. Transfer the tin to the oven shelf; pull the shelf out and half fill the tin with boiling water before sliding it back into place. Bake for 40 minutes. Remove from the oven; they should be firm but with a slight wobble in the centre. Allow to stand in the roasting tin with the water for a further 5 minutes. Remove the cups from the tin and serve immediately, or leave to cool.
    5. Serve each cup on a saucer with a chocolate biscuit or two for dipping.

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