The Tale of the Sixpence, The Tasting Room and Christmas Pudding.

A Sixpence in the Tasting Room

There are a few objects that can take you straight back in time, a small silver coin is one of them for me. I picked up an old sixpence at a market a few years ago, mostly because it reminded me of the tasting rooms where Mark and I learned our trade. It also crossed my mind that it might make a charming lucky token in the Christmas pudding for one of the family. That idea lasted about nine seconds. Mrs Spoon pointed out that Christmas lunch already carries enough risk without adding a choking hazard, so the sixpence stayed firmly out of the mixing bowl.

It did, however, stay on my desk as a quiet link to the tea world of the past. Before digital scales took over, tasters often used a sixpence to measure tea. The coin weighs just under three grams, which happens to be the classic amount for tasting tea at consumer strength. Incoming samples from gardens around the world would be weighed against the coin, infused with the same timing, and assessed for body, aroma and leaf quality. It was simple, reliable and consistent, which is exactly what a tasting room needed when hundreds of cups were lined up at once.

From Weighing Tea to Christmas Pudding Traditions

The sixpence tradition is not the only place where precision meets ritual. For many families, that same coin lived a second life inside the Christmas pudding. It symbolised luck for whoever found it, and it added a small spark of anticipation to a meal that was already full of spice, brandy and far too many accompaniments. Several generations grew up with the tiny moment of biting carefully, just in case metal was hiding next to a sultana.

Two worlds, one coin. In the tasting room it offered accuracy. In the Christmas kitchen it offered fortune. Both traditions rely on care, patience and a touch of ceremony. They remind us that some of the best things in life require time, attention and a little shared history.

Old Rituals, New Festive Ideas

These days, people are putting new twists on old recipes, and tea has found its way into many festive dishes. If you ever want to try a pudding or cake infused with spice and warmth, our Winter Warmer makes a lovely starting point. Its blend of cinnamon, cloves and bright citrus notes brings a gentle lift to rich Christmas flavours.

One thing has changed though. A sixpence will not buy very much now. If you want to pay for your tea, we trust your cards, phones or watches far more than any tiny silver coin. The pudding can keep that one.

Winter Warmer Loaf Cake Recipe

Here's a super simple recipe to try out next time you are hosting afternoon tea...

Ingredients

• 200 ml very strong black tea, cooled (use 3-4 Winter Warmer tea pillows)
• 150 g raisins or sultanas
• 100 g soft brown sugar
• 1 egg
• 225 g self-raising flour
• Pinch of salt

Method

1. Heat oven to 170°C. Line a 2 lb loaf tin.
2. Put the raisins and sugar in a bowl. Pour the hot strong tea over them. Leave 20–30 minutes so the fruit absorbs the tea.
3. Stir in the egg.
4. Add flour, spice and salt. Mix until just combined.
5. Pour into the tin and bake 55–65 minutes. A skewer should come out clean.
6. Cool in the tin for 10 minutes. Then move to a rack.