tea run recipes

Such is the tradition of the Hare and Hounds Tea Run, it is necessary to preserve the ancient methods of food preparation that go into each run. Without the nourishment provided after the run the runners would not have the determination to return home. This page is a tribute to all those members past and present that have slaved over a hot stove to feed us hungry hareys.

Rich Mathie's Banoffee Pie

Here it is, Cornish style. No expense spared on either the ingredients, the method, or the spelling...

barnoffiee pie

good half a pack(3/4) of buiscuits (chocolate digestives 400g pack)
1 bar of butter
1 tin of condenced milk
sugar 250g
doubel cream

1 fridge
nonstik pan
loose bottomed tin

crush buiscuits (this is fun)
melt half the butter in a pan
add crushed buiscuits
stir till mixed
put into bottom of loose bottomed tin, spoon flat and put into fridge

wash pan

melt remaining butter in pan, andthen add all the sugar add condenced 
milk and bring to the boile simmer for 5 mins turns (slightly goldern) 
stir regularly, dont be alarmed by it bubbeling.

pour into tin, be cairful mixture very hot and will burn you

put into fridge

once chilled and set(over night)

take cream

put in bowel, add spoon of sugar, whip vigourusly with fork, for 10-15 
minuits, it takes somone who has had a lot of practice. :P

once cream whiped, chop banana onto toffiee
add cream on top

Simon Rutherford-style Flapjacks

Easy to make, delicious, and it's possible to do lots of variations (trying throwing in raisins and/or nuts, or melting in a bar of chocolate...). It's also convenient to make two at a time, because you end up using about a full tin of condensed milk and golden syrup.

Flapjacks are great to cook, very quick and easy to make and only need one saucepan and a baking tray.


Porridge Oats (just the plain cheap type, not large ones), 500g 
Butter, 300g 
Golden Syrup (in a green and gold tin), 4 serving spoons
Unsweetended condensed milk, half a tin 
Demerera sugar, 340g

You'll also need an oven, a saucepan, some baking parchment and a large
baking tin or a couple of small ones.


1. Preheat the oven to 160 degrees celcius, you may need to search the
   web to find a conversion to gas mark (1-9) which many ovens are in. 
2. Line the baking tin with baking parchment, this doesn't have to be
3. Melt the butter in a large saucepan over a medium heat.
4. Add the sugar and syrup. Keep heating and stirring until all is
   melted and mixed. Don't rush by turning the heat up, the sugar will
   start to caramelise etc. If it starts to boil take it off the heat! 
5. Add the condensed milk and mix. 
6. Gradually add the oats, folding them in. All the oats should be
   coated, and the mixture quite dense, but still sticky. Don't add so
   many oats that the mixture becomes dry. 
7. Pour the mixture into the tins and spread about so that it lines the
   tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash
   the mixture in, just spread it evenly.
8. Bake in the oven for ~15mins. If using top and middle shelves swap
   half way through so they cook evenly. 
9. You should take them out when they just start to go brown round the
   edges, don't leave longer than this. If they're still squidgy in the
   middle that's fine, they set on cooking.

Mark's chocolate crunch

Ideal for tea runs and for bus journeys to BUSA...

8oz Digestive biscuits
2oz Golden syrup
3oz Butter
1oz Caster sugar
2tbsp Cocoa
half a big bar of chocolate

1. Crush the biscuits in a big bowl with the end of a rolling pin.
2. Melt the butter, syrup and sugar, then mix in the cocoa.
3. Pour over the crushed biscuits and mix until evenly coated.
4. Press into round cake tin lined with greaseproof paper (or clingfilm)
5. Leave to set in cool place.
6. Melt chocolate in microwave or over boiling water and spread on top.
7. Leave to cool then eat.

You may need to multiply the above by 6 or so to get sufficient
quantities for a tea run. You can then use swiss roll tins instead of
round cake tins. Add white chocolate for a change.

Poor American's Fudge

Delicious, absurdly easy, and a great way to get rid of spare ingredients from flapjack cooking.


1. Half a tin condensed milk
2. ~200 grams chocolate (dark or plain is preferable; bar form works
   quite well)
3. You can throw in small quantities of whatever else you want- golden
   syrup and honey are both nice additions; nuts, raisins, even
   flavorings like mint oil are all good options.
4. Greaseproof baking paper or muffin cups
5. You also need a small or medium saucepan, somewhere to refrigerate
   the fudge, and somewhere to pour the fudge (a small baking tray or
   bread tin lined with baking paper works well).


1. Preheat a hob to a medium setting.
2. Pour the condensed milk into the saucepan and heat until warm.
3. Break up the chocolate if in bar form; gradually stir into condensed
4. Once the chocolate is melted (it should be of an even consistency and
   fluid, but may be quite thick), mix in any extras- honey, nuts,
   raisins, etc and stir in quickly. Until you're ready to refrigerate
   the fudge, be sure to continue stirring it briskly to keep it from
   burning or setting!
5. Pour the mixture into tray, tin, or cups (wherever you put it, make
   sure it's greaseproof!), and then refrigerate until it's set- several
   hours should do it. After setting, the fudge should be quite firm and
   hold its shape at room temperature.
6. Right after you've finished cooking, lick off the spoon and saucepan
   you used to make the fudge (this is the best part).

Aidan's Finn°y Kake (pron. Fin/oy ka/ke)

From Norway, no doubt.

125g plain flour
125g sugar
125g butter
2 medium eggs
50g dark chocolate
50g dried apricots
50g raisins
50g almonds
1 tsp baking powder

For topping:
50g sugar
1 lemon

Cream Butter and Sugar, and blend both eggs in gradually. Coarsely chop
chocolate, almonds and apricots into a second receptacle, and add flour,
raisins and baking powder. Mix well. Add dry ingredients to the batter,
and mix gently but thorougly. Place in a suitably sized,
grease-proof-paper lined loaf tin, and cook for between 1 hr and 1 1/2
hrs, on 180 degrees centigrade, gas mark 4, 356 degrees farenheit, until
cake is golden brown. Remove from oven, and stand to cool. Prick the top
of the cake with a fork or skewer. Meanwhile, place lemon juice and 50g
sugar in a pan. On a low heat, dissolve sugar in juice. Bring to the
boil, and boil for one minute or longer, then drizzle over the cake, the
worksurface, your clothes, the floor, the dog, and leave to cool until
cool. The cake will probably fall to pieces upon cutting because there
is so much fruit and chocolate, but it will taste better this way.

Low-fat chocolate brownies

"A rich, healthy treat which takes very little time to bake."

Ingredients for 16 pieces:

42g of white self-raising flour;
42g of wholemeal self-raising flour;
40g of (good) cocoa powder;
150g of caster sugar;
125g of vanilla yoghurt;
2 medium/large eggs;
1 teaspoon of vanilla extract;
1.5 tablespoons of vegetable oil;
25g of chopped walnuts (walnut pieces can be bought from most 
 supermarkets at a reduced price compared to the whole nuts, meaning that 
 you can do less work and save money!).

N.B. The list of the ingredients for the brownies can be modified, 
though as a general rule of thumb higher quality ingredients equates to 
a richer and fuller flavour!!

Baking instructions:

1. Sift the flour and cocoa into a bowl.
2. Add the remaining ingredients and mix together.
3. Spoon the mixture into a lightly oiled 20cm square baking tin (or a 
   suitable replacement).
4. Bake at 180degC for about 25 minutes until springy to the touch.
5. Cool and cut into 16 squares, or cut into two pieces and have one 
   piece before a run and then the other half upon your return. Mmmm!

Thank you to the pages of Runner's World for the good recipe.