Tetley Tea Pudding Cups

Impress guests at your next party by serving this effortless yet uniquely delicious pudding inspired by the classic flavour of Tetley Orange Pekoe tea with milk.

Tetley Tea Pudding Cups


  • 2 1/2 cups (625 mL) - 2% milk
  • 2 bags - Tetley Orange Pekoe Tea
  • 1/2 cup (125 mL) - granulated sugar
  • 1/4 cup (50 mL) - cornstarch
  • 1 - egg yolk, beaten
  • 1 tbsp (15 mL) - butter
  • 2 tsp (10 mL) - vanilla extract
  • Lightly sweetened whipped cream


  1. Combine 1 1/2 cups (375 mL) milk and tea bags in a saucepan and set over medium heat. Heat, stirring, for 5 minutes or until steaming and fragrant; squeeze and discard the tea bags. Reduce the heat to medium-low.
  2. Meanwhile, blend the remaining milk with the sugar and cornstarch. Stir into the hot milk. Heat, stirring, for 5 minutes or until slightly thickened.
  3. Whisk a little of the hot milk mixture into the egg yolk. Whisk the egg mixture back into the hot milk. Cook, whisking constantly, for 1 to 2 minutes or until thickened. Whisk in the butter and vanilla.
  4. Pour the pudding into 4 teacups. Cool to room temperature; transfer to the refrigerator to chill until set. Top with whipped cream. Makes 4 servings.

Tetley Tips

  • This recipe can be doubled to serve a larger group. Or, use espresso-sized cups for a portion-controlled treat.
  • Unsweetened almond milk can be substituted for the cow’s milk. For a vegan option, you can also omit the egg yolk and butter.
  • The pudding can be prepared up to 1 day in advance.

Per serving: 259 calories, 7 g fat, 4 g saturated fat, 71 mg cholesterol, 115 mg sodium, 41 g carbohydrates, 0 g fibre, 33 g sugars, 7 g protein. Excellent source of vitamin D. Good source of calcium.