Similar to an American cupcake, they’re entirely different to their English cousin the fairy cake. Fairy cakes are dainty and delicate and feminine whereas cupcakes are (often) pretty massive by comparison! These small, light, delightful and hard to resist, individual sponge cakes baked in tiny paper cases can be decorated in a number of ways. To turn a fairy cake in to a butterfly cake, the center is scooped out and cut in half. The center is then filled with butter cream and the two semi circle are added to look like wings. The little fairy cakes, are small like the ones the fairies made, made for, and often by children, who like fairy stories, and are often made to resemble fairies, by cutting the top off, and making wings with it are often part of a childrens birthday...

Tina has been making jams and preserves for a number of years. When she moved to the USA in 2008 she started to make her own Cranberry Sauce and Mincemeat as well as Strawberry Conserve. Tina learnt her preserving skills from her Grandmother when she lived with her in the English village of Bradley in Derbyshire in the midlands. They lived in an old farm house and had a cottage garden which yielded many fruit trees and bushes. Tina uses many of Grandmas recipes for her jams and preserves. Tina uses local and/or organic fruits for her recipes.

All baked goods are baked fresh, with organic flour, sugar and butter and no preservatives, artificial colors or flavors. All recipes used are Traditional Old English recipes based on Tina's mothers, Grandmothers and Great Grandmothers methods. All ingredients are sourced locally where ever possible and organic. You can find a selction of Tina's baked goods each week at Traders Point Green Market throughout the winter, each Saturday 9am - 12.30pm Tina also takes orders for family style cakes and pies - just call 317 858 4345 to discuss your needs.

In the nineteenth century, special cake soft flour, which could be more easily mixed with fats, along with raising agents such as bicarbonate of soda and baking powder and eventually self raising flour, cake making became much easier. By then many homes had cast iron ranges with ovens for baking. I grew up with one such range in my Grandmas house. The Victoria Sandwich Cake, said to have been created as a witty take on the jam sandwich to cheer up the widowed Queen Victoria, was very popular and fashionable teashops where opening up in towns and cities and seaside and tourist spots. Mainly as an extension of home baking, some also reflected the influence of pastry chefs from Europe who where increasing working for the rich.   It was young Swiss confectioner, Fredrick...

Strawberry Conserve is the Rolls Royce of all jams. It is made with whole organic Strawberries and organic cane sugar and a little lemon juice. The strawberries are simmered gently to keep them whole. The whole strawberries are great on a fruit scone served with whipped or clotted cream to make a Traditional Old English Cream Tea or served on an English Muffin. You can purchase Tina’s Traditional Old English Strawberry Conserve at $12 for a 8oz jar and is available all year round.  

History of the Humble Scone The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and...

Tina bakes these pies as Pie of the Week at the local farmers market and sells them family style in a glass dish for $20.   A crumble is a dish of British and Irish origin that can be made in a sweet or savory version, depending on ingredients used, although the sweet version is much more common. It also can be traced to American cuisine during the European colonization of the Americas. A sweet variety usually contains stewed fruit topped with a crumbly mixture of butter, flour, and sugar. The crumble is baked in an oven until the topping is crisp.   The dessert variety is often served with hot pouring custard, creamor ice creamas a hearty, warm dessert after a meal. Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and...

  Old English Marmalade is traditionally made with Seville Oranges and brown sugar gives it its rich dark color. Tina’s Traditional Old English Marmalade uses organic Valencia Oranges and soft brown sugar which creates a not too sweet not to bitter flavour preferred by her customers. It tastes great on English Muffins or toast.   You can purchase Tina’s Traditional Old English Marmalade at $6 for a 8oz jar year round.  

Scones are usually made of wheat flour with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea. Scones are a type of rich, slightly savoury pastry which is often served at breakfast or tea, especially in Britain. Traditional English scones slightly resemble American biscuits, as both use a flaky, dense pastry, but scones tend to be a bit sweeter, and also incorporate ingredients like dried fruit or cheese and onion to give a savoury option. Delicious when eaten warm, scones are also served cold with a variety of toppings including clotted cream, marmalade, strawberry jam, honey, and butter. The term “scone” in reference to a pastry has been in use in Scotland since 1513, and is probably related to the Dutch word for...

Coffee & Walnut Cake - $20 This classic cake, consumed in many a parlour of the Women’s Institute, has its place set in stone as a staple of the cake world. The moistness and subtlety of the walnuts combine with the real coffee flavor to make a truly lovely piece of cake. I remember Grandma using Camp Coffee made from Chicory. I use a good quality instant coffee for an even better coffee flavor. Order one for your next family party. Call 317 858 4345 or \n This e-mail address is being protected from spambots. You need JavaScript enabled to view it.

Fig & Ginger Jam is made from dried organic figs and powdered roasted ginger and it goes very well with crackers and Traders Point Creamery cheeses.   

  For the full English Victorian Tea Time experience, you can book Tina for an in-home or church Tea Party for 10-50 people. This experience is the height of sophistication and polite service. Tina uses fine china tea pots, tea cups, saucers and tea plates. Tea is English Breakfast Tea and served hot with milk. Tina will share stories from her Great Grandmother who was in service in the 1920’s and from her Grandmothers recipes for Jams and Marmalades and from her Mothers own baking recipe collection. Tina also researches the history of the recipes, the names and locations where the recipes originate. This is becomes an informative, flavour taste sensation and an experience you’ll remember for years to come. Tina specializes in providing a...

The Apple Pie is both English and American. Tina makes them in glass dishes with chunks of apple and cinnamon for $20   The History of Apple Pie Apple Pie is a tradition in both England and America. In England apple pie is typically made from cooking apples(culinary apples), such as the Bramley or Granny Smith as they are crisp and acidic and keep firm during cooking. The fruit for the pie can be made from fresh apples, use canned fruit, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. A piece of cheese is occasionally placed on top of or...

Tea bread is the name generally given to fruit breads that are served sliced and buttered. Simple homemade cakes, they originally formed part of an early supper or tea-time meal. They do not use yeast as the raising agent, but rely on baking powder and in traditional old English recipes a pot of freshly-made tea is used to soak the dried fruit, hence giving the tasty bread its name, color and flavour. You can taste Tina’s Traditional Old English Tea Bread as part of a Tea Party or you can make a special order. The Tea Bread is baked in a loaf tin and serve 10-12 portions and costs $10  

Apple and Blueberry Full Crust Pie made with my extra shortcrust pastry . A variation of the Apple & Cinnamon Pie this is presented in a glass dish family style for $20

The tart version consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). They may also be covered with nuts such as almonds and peanuts. Alternative flavours, including blackcurrant, strawberry and apple are also produced. A Cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of almond flavoured icing and a single half glacé cherry, also known as a Bakewell Cake. Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and on every supermarket shelf in Britain. The name only became common in the 20th century 

Tina is available for Talks on Tea Time.   Book Tina for a speaking engagement for your Book Club, Association, social or business meeting to discuss the History of English Tea Time and how Teas and Tea Time can be enjoyed today, through the rise in the humble tea shop. Speaking engagments are free of charge for charities and book clubs & Libraries and a small fee is charged for Associations.  

Tina’s Traditional Old English Kitchen will be serving Sunday Afternoon Tea at 2442 Central Ave, Indianapolis from 3pm - 5pm - by reservation ONLY Please check events page for available dates. We can cater for up to 60 and we can book the dining room for private parties. A selection of English baked items include: Sausage Rolls or Spinach, Cheese and Onion Rolls Cucumber Sandwiches English Scones, Strawberry Conserve & Fresh Whipped Cream Victoria Sandwich Cake Endless cups of Tea   $20 per head (children under 12 $10). Tax and Gratuity not included.      

Welcome to Tina’s Traditional Old English Shop.   Here you can place your order on line and Tina will freshly bake to order or make stunning preserves by request.   You can opt to collect, have it home delivered if you live in the Indianapolis area or collect from Traders Point Farmers Market. (Winter Market Saturdays 9am - 12 noon)   Take a look at the range of Traditional Old English goods made from authentic English recipes and local organic ingredients and make your order CALL 317 858 4345

Every kid in Britain probably knows about treacle tart, but for people in the USA it is a bit of a mystery. By bringing treacle into her books, J.K. Rowling introduces a treat with a long history. Treacle Tart is a traditional English dessert. It is made using a shortcrust pastrybase, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream or hot Birds custard. (we had some last night - just as a test - and it was yummy!) Golden Syrup or light syrup, is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar canejuice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of...