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 The Kentish name for teacakes/teabread. They are generally round or oval in shape and are made from a dough generally containing half water and half milk. Their texture is soft, this is obtained by wrapping the freshly-baked cakes in a tea towel when they come out of the oven. They traditionally have a dimple indent on the top, and sometimes had hops included after picking time.

The Ringwood Brewery (Hampshire) make a seasonal beer named after them, this being available between September and November.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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