Australia’s Biggest Morning Tea

I’ve had a nap, eaten some leftovers, made another cup of tea and now I’m ready to blog about this morning’s big morning tea! I had a lot of help from some great friends, and I’m really grateful for everyone who has donated generously. We still need more donations to reach the $500 goal to help cancer research. Donate at and know that you are supporting a good cause. For those of you who are far away, you and have an IOU baking event and I promise to bake for you next time I’m in town!

Now back to the food! A well planned selection of amazing taste bud tantalizing treats baked by an awesome team.

Ok now it’s four days later and I’m going to finish the post off!

Grandma’s Impossible Pie

I think a pie where you don’t have to bake a crust is a mighty fine idea. This one came from one of my work collegues who got it from one of those recipe books schools put together where everyone puts their favourite family recipe in. So who knows whose grandmother’s pie it is, but it’s pretty neat.


  • 3/4 cup plain flour
  • 4 eggs
  • 1 large onion, diced
  • 1/4 cup fresh basil
  • 40g butter
  • 2 cups milk
  • 3 slices bacon, diced
  • 1 cup grated cheese


  1. Mix the flour, butter, eggs and milk together with an electric beater. Note if you live in Toowoomba you may like to semi-melt the butter otherwise it will be frozen in a chunk that floats around your mixture…
  2. Add the remaining ingredients
  3. Pour into a greased flan and bake for 1- 1 1/2 hours at 175 degrees. (We forgot about it and left it for the extra thirty minutes and it was perfect!)
  4. Enjoy!

Strawberry shortcakes


  • 325g plain flour
  • 1/2 tsp salt
  • 1 tbs baking powder
  • 5 tbsp caster sugar
  • 125g unsalted butter, frozen (or in Toowoomba- room temperature)
  • 1 large egg
  • 125ml single cream (or in our case double cream plus a dash of milk as we forgot single cream)
  • Punnet of strawberries
  • 1 tsp balsamic vinegar
  • 1 tbsp caster sugar
  • 250ml dollop cream


  1. Mix the flour, salt, baking powder and 3 tbsp sugar in a bowl.
  2. Grate the butter into the mixture and then use fingers to combine.
  3. Wisk the egg into the cream and then slowly add to the dry ingredients until a soft dough forms.
  4. Turn out onto a floured surface and roll into a 2cm thickness. Cut into rounds and place on a greased baking tray.
  5. Brush with milk and sprinkle with caster sugar.
  6. Bake at about 180 degrees for 15 minutes.
  7. While they are baking, crush half the strawberries with the balsamic and sugar. Slice the remainder.
  8. When the cakes come out, slice in half and assemble with strawberries, strawberry balsamic mix and cream.
  9. Enjoy!

Cheddar, Beer and Mustard Pull-Apart  Bread



  • 4 tablespoons unsalted butter
  • 1/4 cup plus 1/3 cup beer
  • 2 3/4 cups all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1 envelope instant yeast
  • 1 teaspoon table salt
  • 2 large eggs, at room temperature


  • 3 tablespoon unsalted butter
  • 1 tablespoon Dijon
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1/2 teaspoon table salt
  • Several grinds black pepper
  • 1 1/2 cups shredded cheddar

Make dough: In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melted. Remove from heat and add the remaining 1/3 cup beer. Set aside to cool down slightly. We are in Toowoomba, so the cooling is instantaneous.

Meanwhile stir together 2 cups of the all-purpose flour, sugar, yeast and table salt. Stirring, pour in the butter-beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 1/2 cup all-purpose flour mixing until just combined. Knead the dough for 3 to 4 minutes.

Oil a medium/large bowl and transfer dough to it. Cover loosely with plastic wrap and set aside for 50 to 60 minutes, until doubled. To do this we had to put it in my bedroom, which had the heater running. This looked slightly odd, but was nevertheless effective. Meanwhile, prepare fillings.

Make fillings: Back in the same small saucepan you used for the butter and beer, melt the 3 tablespoons butter. Remove from heat and whisk in mustard and Worcestershire until smooth. Set aside.

In the bottom of a medium bowl, stir together mustard powder, paprika, table salt and several grinds of black pepper. Add shredded cheddar and toss until grated strands are evenly coated with spices.

Assemble bread: Coat a  loaf pan lightly with butter or a nonstick spray and set aside.

Turn dough out onto a well-floured counter and roll the dough into a large rectangle, making sure it doesn’t stick to the counter by lifting sections and re-flouring the counter as needed. Brush the butter-mustard-Worcestershire mixture evenly over the whole surface, right up to the edges. Cut the dough crosswise into 5 strips; each should be 12-by-4 inches. Sprinkle the first one evenly with a heaping 1/4 cup of the grated cheese (which is now fine to leave out at room temperature). Gently place another strip on top of it, coat it with another heaping 1/4 cup of cheese, and repeat with remaining strips until they are stacked 5-high and all of the cheese is used. (Don’t try and understand all this writing- just go to her website- there are pictures!!!)

With your very sharpest serrated knife, gently — so gently! The lightest sawing motions the weight of the blade will allow! — cut your stack into 6 to 7 2-inch segments (each stacked segment should be 4-by-2 inches). I say 6 to 7 range because while your 12-inch length should clearly yield only 6 2-inch segments, I find that the soft dough stretches so much when you lift and stack it that I end up with 7. Either amount will fit; this is totally not something to fret over.

Arrange stacks of dough down the length of your prepared loaf pan

Loosely cover the pan with more plastic wrap and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 175 degrees.

Bake loaf for 25 to 35 minutes, until puffed and brown. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board.

Now I wish we had eaten this while hot, because it smelt amazing and when cold was mildly disappointing. Still nice and fun to try though.

Early Grey Cupcakes

And we come to the hero of the day- the earl grey cupcake. Oh the batter was so delicious I could have eaten it. Actually I did eat rather a large portion of it. Mmmm. They came out soft and yummy! Definately one I’ll be going back to. Super simple too!


  • 125mL of milk
  • 4 bags earl grey tea
  • 110g butter
  • 225g sugar
  • 2 eggs
  • 225g plain flour
  • 2tsp baking powder


  1. Heat the milk to just below boiling. Remove from the heat and add the teabags. Allow to steep for 30 minutes.
  2. Cream butter and sugar with electric beater and then add the eggs.
  3. Slowly blend in half the flour, then half the milk followed by the remaining flour, then remaining milk.
  4. Scoop into patty pans (I bought the most wonderful little silican ones from Kmart!) and bake at 180 degrees for about 20 minutes or until a toothpick comes out smooth.
  5. Ice and enjoy!

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