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Rich tea biscuit cake recipe

Rich tea biscuit cake recipe

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  • Cake
  • Traybakes
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This idea arose when we were asked to make some biscuits for our village's Royal Wedding street party. The street party was great and these biscuits went down a treat.

Yorkshire, England, UK

334 people made this

IngredientsMakes: 30 pieces

  • 225g rich tea biscuits
  • 50g unsalted butter
  • 125g caster sugar
  • 1 egg, lightly whisked
  • 100g dark chocolate
  • For the topping
  • 125g dark chocolate
  • 50g white chocolate

MethodPrep:10min ›Cook:15min ›Extra time:2hr chilling › Ready in:2hr25min

  1. Lightly grease a small round cake tin (15cm in diameter), with a removable base. Place a circle of baking parchment in the base. Set aside.
  2. Crunch up the rich tea biscuits into small pieces, leaving some that are larger at about 1cm. Cream the butter and caster sugar together, then add the egg and whisk again.
  3. Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water. When melted, add the sugar-butter-egg mix to the chocolate and stir in until melted and thickened to a light custard texture, which takes a couple of minutes.
  4. Stir up the broken biscuit pieces until throughly coated. Transfer the chocolaty biscuit mix into the cake tin, making sure that the pieces are squashed right into all the gaps to make a firm, continuous base. Put into the fridge for about 1 hour until thoroughly set.
  5. Remove the base from the fridge and leave at room temperature while you do prepare the dark chocolate. Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water. While it is melting, gently slide the prepared biscuit base out of the cake tin. Spread the melted chocolate over the base. smoothing until nice and even. Put into the fridge for about 1/2 an hour.
  6. For the final flourish, melt the white chocolate and then drizzle over the top of the dark chocolate. Place it all back into the fridge again for 2 hours to set fully. With a sharp knife, cut into small shapes of about 1.5cm x 2cm.

See it on my blog

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Reviews & ratingsAverage global rating:(12)

Reviews in English (13)

Something else.I left out the milk chocolate from this recipe. It is stated in the ingredients, but not in the method. I assumed it was meant to be drizzled on the top with the white chocolate, but I didn't think it needed it.-19 May 2011

Altered ingredient amounts.I made double the ingredients also added some cherries, dates and marshmallows.-19 May 2011

really nice, very rich though. i found bashing the biscuits smaller than suggested helped and that cutting it afterwards was.... a challenge. also i put everything in at once, base, and topping then put it in the freezer for half an hour and that worked fine.-08 Oct 2011

Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅓ cup shortening
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 cup milk, or as needed

Preheat oven to 425 degrees F (220 degrees C).

Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture gradually stir in milk to form a soft dough.

Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.

20 sweet desserts using condensed milk

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Pretty pastel coconut ice! A beautifully delicious sweet treat everyone will love!

Caramel slice is the ultimate afternoon indulgence, from its biscuity bottom to its chocolate top, and the perfectly gooey caramel layer in between.

The best thing about this slice, besides how yummy it tastes, is that there's no cooking required. A great recipe to have on hand for those days when you need to both entertain and feed kids as you can easily make it together.

Sweet, soft and rich, this caramel meringue pie is the perfect comfort food dessert.

No Bake Éclair Cake Recipe

This no bake éclair cake is a classic dessert that my family has been making for years! This no bake éclair cake is always a crowd-pleaser! This recipe is made by layering tea biscuits or graham crackers and creamy vanilla pudding, topped with a delicious silky chocolate ganache.

Éclair cake is one of the easiest recipes or desserts of all time. This recipe is perfect for when you don’t have time to prep a fancy dessert but still want to impress. Make this recipe for your next BBQ, picnic, family or friends get together, or make it just for you!

What is an éclair cake?

This no bake éclair cake is an inspired dessert based on the classic French dessert, eclairs. This no bake éclair cake has the flavors of classic French eclairs, vanilla filling, and chocolate ganache. This recipe is made by layering tea biscuits or graham crackers and creamy vanilla pudding, topped with a delicious silky chocolate ganache.

Watch our video for how to make no bake éclair cake:

If you enjoyed this video version of this recipe, please subscribe to OUR YOUTUBE CHANNEL!

What you will need for this no bake éclair cake recipe:

Instant vanilla pudding mix– use your favorite brand of instant vanilla pudding mix.

Milk- we used whole milk for this recipe.

Cool whip- we used thawed cool whip for this recipe, but you can use homemade whipped cream as well!

Tea biscuits/ graham crackers- we used our favorite tea biscuits for this recipe, but you can use graham crackers instead.

Heavy cream- for the chocolate ganache.

Dark chocolate- for the chocolate ganache.

If you want, you can replace the chocolate ganache with chocolate frosting.

How to make no bake éclair cake:

1. To a large bowl, add the milk and the instant vanilla pudding. Mix well with a whisk and set aside for 10 minutes.

2. Mix with the whisk to break any lumps and add the cold whip into the bowl.

3. Fold lightly with a spatula until well combined.

4. Assemble the tea biscuits/ graham crackers to the bottom of the pan.

5. Add half of the vanilla cream mixture onto the tea biscuits/ graham crackers.

6. Spread an even layer with a spatula.

7. Top the cream with another layer of the tea biscuits/ graham crackers, and repeat with the other half of the vanilla cream mixture.

8. Top the cake with the last layer of tea biscuits/ graham crackers.

9. Make the chocolate ganache by placing dark chocolate and heavy cream in a small bowl.

10. Place the bowl in the microwave for a minute or until the chocolate is melted.

11. Take the bowl out of the microwave and let it sit for 10 minutes.

12. Mix with a whisk or a spoon until creamy and smooth.

13. Spread an even layer of chocolate ganache on top of the cake.

14. Cover the cake with plastic wrap and place it in the fridge for at least 8 hours. Serve cold and enjoy!

Frequently asked questions:

Do I have to use a cool whip for this recipe?

No! you can replace this cool whip with homemade whipped cream!

What this cake tastes like?

This cake tastes like the classic French dessert, éclair. This cake is made with vanilla cream and topped with chocolate ganache, just like classic éclair.

Can I freeze this no bake éclair cake?

Yes! This cake freezes great! Simply freeze it in a freezer friendly airtight container for up to a month. When ready to thaw the cake, thaw it in the fridge overnight, not at room temperature.

How long will this cake last?

This cake lasts for up to 5 days stored in the fridge in an airtight container. Simply cover the cake with plastic wrap and it will be good for up to 5 days.

How to serve this no bake éclair cake?

Serve this no bake éclair cake cold from the fridge. You can serve it as is or serve it with fresh fruit on the side.

How long does this no bake éclair cake needs to chill in the fridge?

This no bake éclair cake needs to chill in the fridge for at least 8 hours. We suggest chilling it in the fridge overnight for best results. When letting the cake sit in the fridge overnight, it lets the crackers soak the vanilla cream and makes the crackers soft and moist, and that’s what you want for this recipe!

Can I use chocolate frosting instead of chocolate ganache?

we topped the cake with chocolate ganache, but if you have a favorite chocolate or even vanilla frosting that you LOVE, use it on top of the cake! Make this cake yours!

Tips to perfect this recipe:

  • Let the cake sit overnight in the fridge- as much as you like to eat this cake, you will have to let it sit in the fridge overnight for the best result. When letting the cake sit in the fridge overnight, it lets the crackers soak the vanilla cream and makes the crackers soft and moist, and that’s what you want for this recipe!
  • Use your favorite chocolate frosting- we topped the cake with chocolate ganache, but if you have a favorite chocolate or even vanilla frosting that you LOVE, use it on top of the cake! Make this cake yours!

Explore more easy desserts:

3 Ingredient Nutella Brownies- Easy 3 ingredient Nutella brownies recipe, the easiest way possible to make brownies, loaded with rich Nutella flavor, takes only 5 minutes to prep.

No-Bake Chocolate Biscuit Cake- This no-bake chocolate biscuit cake is one of the easiest no-bake recipes, takes only 20 minutes from start to finish, and it tastes incredible! This recipe doesn’t require an oven, but still tastes amazing!

Homemade 3 ingredient chocolate ice cream- This creamy and velvety smooth homemade 3 ingredient chocolate ice cream is extremely easy to make, no need for an ice cream machine, and tastes better than store-bought!

3 ingredient chocolate cake- This 3-ingredient chocolate cake is the easiest way to make a chocolate cake, and it tastes amazing! This 3-ingredient chocolate cake is moist, rich in flavor, and quick.

Eating Royally: Chocolate Biscuit Cake

As you can already tell, this recipe is a bit different from what I typically post on this blog but I thought it would be interesting to recreate recipes inspired by the royal family in honor of the upcoming wedding. This recipe for chocolate biscuit cake was a favorite for the royal family, especially the Queen. The recipe comes from “Eating Royally” by Darren McGrady who was the private chef to Princess Diana. I purchased this cookbook years ago and I remember obsessively reading page to page. I was so fascinated with the stories, personal notes, and recipes Darren put in the book.

Without a doubt, it is the Queen’s favorite tea cake. We had request after request from palace visitors to divulge the recipe. Well, I’ve held out until now. Enjoy!


Eating Royally: Chocolate Biscuit Cake recipe

What’s important about this recipes is that you use the correct biscuits. He states in the book to use McVitie’s Digestives. You can find these specific biscuits at World Market or online. This rich chocolate biscuit cake is perfect for tea time or an indulgent midnight snack. When serving, slice the cake into,smaller pieces because it is quite sweet.

I hope you enjoy this recipe and the slight change to the typical topic. I’ve always been obsessed with how and what people eat and I hope you find it interesting as well. Please enjoy.

5. Just-Like-Mum-Made Decorated Biscuits

Mix a few Tbsp. of icing sugar with water (add it little by little) until you have spoonable icing.

Add some food colouring if you like.

Pour the icing onto rich tea biscuits (any plain biscuits will do, but these have a nice flat surface) and decorate with sprinkles, hundreds and thousands, and dolly mixtures. Go wild!

Prince William’s Royal Wedding Cake

If you simply follow this recipe, the end result will not be what is pictured here. The recipe calls for a 6 inch by 2.5 inch cake pan/ring. The photo shows a much taller cake. Is it two cakes put together? Maybe three? I want to make this cake for an event, but don’t want to wind up with a tiny little cake. I don’t understand why this recipe doesn’t disclose this important information.

I’ve made this cake before and it’s not very big, because it’s very dense and rich. The 6 inch by 2.5 inch pan/ring is correct. If you look at the photo and compare it to the size of the teacup, you’ll see it’s not a very tall cake. Please let me know how your delicious cake turns out! Thank you for commenting!

This cake has no flour, but it has one egg. Do you bake this cake in the oven, and if so, what temperature and for how long?

Hi there, Marian! This cake does not go into the oven. The egg is heated briefly in the hot melted chocolate during step three and then chilled in the fridge.

Are there baking instructions?

Hi Rita! You don’t use the oven for this cake. The egg is briefly heated in the melted chocolate in step three. It’s a very dense and rich cake. Enjoy!

I grew up in England and remember having this cake at a small cafe in my home town of Devon. I had never made it though, This recipe turned out great! Rich tea biscuits are hard to find here in the U.S.A., so I made my own. So much cheaper than buying them and very easy to make the biscuits.
I did add a teaspoon of vanilla to my cake and it is just delicious. So good with a nice cup of tea (P.G. Tips of course).


[…] William’s Groom’s Cake at his wedding was inspired by McVities Rich Tea biscuits and based on everyone’s favourite […]

Rich tea biscuit cake recipe - Recipes

2oz whole walnuts
2oz sultanas
2oz maraschino cherries

Lightly grease a small 6" x 2 1/2" cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon colour.

Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Add the walnuts, sultanas and cherries for a fuller flavoured cake, if you desire.

Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.

Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack.

12 slices of white bread (8 into triangles, 4 into cubes)
4 oz softened unsalted butter
9 egg yolks
5 oz caster sugar
1 vanilla pod
5 fl oz milk
15 fl oz double cream
3 oz raisins
3 oz flaked almonds (toasted)
4 tablespoons of Amaretto or Cointreau
1 oz extra caster sugar (for the top of the pudding)
1 teaspoon of Icing sugar

Soak the raisins the night before in the Amaretto and cover with cling film. Leave at room temperature.

Preheat the oven to 350degrees.

Grease a 3 pint dish with butter.

Remove the crusts and butter the bread.

Whisk the egg yolks and the 6 oz caster suger in a bowl together.

Split the vanilla pod and put in a pan with the milk and cream, then bring to a simmer and pour onto the egg yolks, stirring all the time.

Remove the vanilla pod, scraping the seeds into the custard and discard the pod.

Cut a quarter of the bread into 1/2 inch cubes and place in the bottom of the dish. Then top with the raisins adding the juices too. Finish with the remaining bread cut into triangles and arranged on top of the fruit.

Pour the warm egg mixture over the bread making sure all of the bread is coated.

Leave to soak into the bread for 20 minutes.

Place in the oven in a roasting tray 3/4 full of hot water. Cook for about 30 minutes. It will only set like custard because of using egg yolks and no whites.

Remove from the oven and roasting tray and sprinkle with the extra sugar. Then put under the grill until the sugar starts to caramelize.

Sprinkle with the toasted flaked Almonds and dust with icing sugar.

The pudding is now ready to serve. I usually serve it just warm with homemade cinnamon or lavender ice cream and a compote of berries – and lots of heavy cream of course.

How to make chocolate biscuit cake

This Brazilian chocolate biscuit cake recipe is so easy to make, even the kids can help out – check out the easy step-by-step below!

Step 1: Add the cans of table cream to the freezer (in this recipe, we only want to use the thick cream that sits on top, and when the can is really cold, it’s way easier to separate the thin part out – all it needs is a few minutes in there). Then, start to break the biscuits with your hands into a large bowl.

Step 2: mix in the cocoa powder and the sugar and set aside.

Step 3: Remove the cans of table cream from the freezer, then scoop out the thick cream and discard the thin liquid. If any of the thin liquid ends up in the mix it’s fine. We just don’t want the cream to be too runny.

Step 4: Add the table cream, the butter, and the vanilla to the sugar-chocolate mixture. Then, whisk well until creamy.

Step 5: pour the cream into the bowl with the broken biscuits. Stir well until combined.

Step 6: Line the inside of your pan with plastic wrap. Then, pour the chocolate-biscuit mixture into the pan.

Step 7: Pack it there nicely, pressing down with a spatula. Then, wrap the top with plastic and into the fridge it goes for at least an hour or two.

Step 8: After the biscuit cake has firmed up in the fridge, make the ganache, and pour it over. Then, spread a thin layer of ganache on top of the biscuit cake to coat. At this point I take it back to the fridge for just a few minutes – enough for the ganache to set, but not harden.

Step 9: Unmold, then cover with chocolate sprinkles, or chocolate shavings, and decorate with your favorite berries!

Duchess of Cornwall reveals one of her favourite cakes - try the recipe

The Duchess of Cornwall has shared a mouth-watering recipe for one of her favourite teatime treats, to celebrate the Big Lunch's first virtual event. It turns out that Camilla, 72, is a big fan of chocolate biscuit cake, just like the Queen and the Duke of Cambridge!

Clarence House has shared a step-by-step recipe to making your very own chocolate biscuit cake from A Royal Cookbook: Seasonal Recipes from Buckingham Palace and it requires no baking &ndash just a bit of patience when it comes to waiting for the mixture to chill.

Camilla loves a chocolate biscuit cake

Camilla is patron of the Big Lunch, which strives to inspire community spirit by encouraging people to have lunch with their neighbours and spend time together. In light of the coronavirus pandemic, this year's event is taking place online instead from 6 to 7 June. Ahead of the weekend, the Duchess shared a message of support, saying: "Celebrating the ties that bind us, addressing the feelings of loneliness, the importance of baking bread together have always been at the heart of the Big Lunch. And they are even more vital in these current, challenging times."

Have a go at making your own chocolate biscuit cake for your Big Virtual Lunch and beyond, with this royally-approved recipe.

Watch the video: Former Royal Chef Revisits Prince Williams Chocolate Biscuit Grooms Cake for the 10th Anniversary (June 2022).


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