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A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
We’re all about the art of the roast – the delicate process of balancing the bean’s natural flavours, causing it to change in colour, taste...
Some people count sheep to get to sleep. With 100 different teas to choose from, we’ve found a much better solution. True, our collection is huge. But you can choose to track down your tea by taste, by origin and even by number.
In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
Let us introduce you to our world of teas by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of coffees by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
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As part of our Great Whittard Flake Off, Head Office have been coming up with their very own inventions using our Flaked Drinking Chocolate. Today, Customer Service Advisor, Jaime show us how to make this delicious giant cupcake, with a hidden flake explosion inside. We thought we'd start the series of recipes off with a bang, with this very appropriate creation.
For this cupcake recipe you will need a giant cupcake mould.
* 200g unsalted butter
* 520g caster sugar
* 4 eggs
* ½ teaspoon vanilla extract
* 90g of 60% cocoa flakes
* 1.5 tsp baking powder
* 1.5 teaspoon bicarbonate of soda
* Pinch of salt
* 340g plain flour
* 320ml whole milk
* Set oven to 170c
* Grease both halves of your cupcake mould liberally with `cake release' spray or butter.
* Cream butter and sugar together until light & fluffy
* Add eggs one at a time, mixing well around the sides to incorporate
* Slowly add vanilla, cocoa, baking powder, bicarbonate of soda and salt until well mixed
* Add half the flour and mix well
* Add the milk and mix
* Finally, add the remaining flour and mix until combined
Fill the bottom half of your cupcake mould ¾ full with batter and cook for 50-55 minutes
Fill the top half ¾ full and bake for 40-45 minutes
Top tip: you can use any leftover mixture to make additional chocolate sponge cupcakes, baking for 20-25 minutes
Once your cupcake halves have baked, leave them to cool. Once cool, fill the hollow in the centre with Flaked Drinking Chocolate in the flavour of your choice. We used White and Dark Flaked Drinking Chocolate. Seal the top onto your cupcake, with a little of the icing detailed below.
Buttercream Icing Ingredients:
* 140g/5oz butter, softened
* 280g/10oz icing sugar
* 1-2 tbsp milk
* A few drops food colouring
Buttercream Icing Method:
Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Don't add too much, it will make the mixture difficult to pipe!
Stir in the food colouring until well combined and bright.
After icing, surround the base of the cupcake with Chocolate Fingers and secure with a ribbon.
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