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Fluffy Blueberry Pancakes with Maple Syrup from Rachel Allen – http://ow.ly/KM2G30fqTkJ ⊃‾
Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup
Catherine’s Citrus Apple Crumble – Odlums porridge oats
What you need:
- 175g/6oz Odlums Porridge Oats
- 125g/4oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Demerara Sugar
- 125g/4oz Butter or Margarine
- Pinch of Cinnamon (optional)
- 450g/1lb Cooking Apples (peeled, cored and sliced)
- 2-3 tablespoons Sugar, to sweeten
- Rind & Juice 1 Lemon
- Rind & Juice 1 Orange
How to:
- Preheat oven to 190°C/375°F/Gas 5.
- Put the oats, flour, sugar and cinnamon if used, into a bowl.
- Rub in the butter or margarine with the tips of your fingers to form a dough.
- Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
- Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
- Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.
Odlums Fruit Cake. 🇮🇪☘️ So easy to bake 😋
Fruit Cake So easy to bake
350g of Raisins
350g of Sultanas 1
25g of Currants,
Tub of Cherries,
50g Chopped Almond Nuts,
2 teaspoons of Mixed Spice,
1 teaspoon of Ground Ginger,
Grated Rind Zest of 1 large Orange,
2-3 Tablespoons of Whiskey,
1 Tablespoon of Treacle
mix all together and leave for a couple of days .
500g of Plain Flour
2 teaspoons of baking powder,
350g butter,
350g of soft brown sugar,
6 eggs ,
Method
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake
Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!
Queen Cakes, Fairy Cakes or Buns
CategoryBaking with Kids
Cook Time15 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Shamrock Golden Caster Sugar
- 125g/4oz Butter or Margarine (half a block)
- 2 Eggs
- 2 tablespoons Cold Water
To decorate
- Glacé Icing or Chocolate Spread
- Hundreds and Thousands
- Glacé Cherries
- Sweets
How to:
- Ensure oven is fully preheated to 200°C/400°F/Gas 6.
- Next, put bun paper cases into bun tins.
- Put the flour, sugar, butter/margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
- Put heaped teaspoons of the mixture into each bun case.
- Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
- Cool on a wire tray. When cold, decorate as liked with your favourite toppings.
https://www.odlums.ie/recipes/queen-cakes-fairy-cakes-or-bun
Flahavans baked berry squares with oats for school bags..
These oaty squares by Lili Forberg make the perfect lunchbox snack!
Serves 25|Takes 40 minutes
INGREDIENTS:
2 Cups or 200 g Flahavan’s Organic Porridge Oats
2 eggs
1/3 cup or 70 g melted butter
1 cup or 250 ml milk
3 tbsp or 40 g brown sugar
1/3 cup or 50 g seeds
1 tsp vanilla essence
1 cup or 150 g fresh raspberries and blueberries
METHOD:
Mix all ingredients leaving the berries until last. Pour into a greased and lined baking tray and flatten with a spoon.
Bake on 200° for 30 mins
Cut according to the size you’d like.
Recipe Categories:
“Happiness is enjoying the little things in life..”
Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.
Ingredients:… See more
Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt
Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.
Clodagh McKenna, My Carrot Cake with Orange Blossom frosting recipe
Makes 1 Cake (10 portions)
INGREDIENTS:
3 eggs
140ml/5floz vegetable oil, plus extra for greasing
220/7oz light brown sugar
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
350g/12oz grated carrots, (grated weight)
100g/3½ oz golden raisins
100g/3½ oz walnuts, chopped
200g/7oz self-raising flour
1/2 tsp bicarbonate of soda
For the orange blossom frosting
300g/10½ oz cream cheese, chilled
70g/2½ oz butter, at room temperature
300g/10½ oz icing sugar, sifted
1 orange, zest only
2 teaspoons of orange blossom water
METHOD:
1. Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.
2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.
4. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
5. For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.
6. Decorate with orange zest on top of the frosting.
Flahavan’s Cranberry and Oat Bran Muffins
Ingredients
- 225g (8oz) plain flour
- 2 tsp baking powder
- 150g (5oz) caster sugar
- 75g (3oz) Flahavan’s Oat Bran
- 100g (4oz) cranberries
- 25g (1oz) icing sugar
- sifted Zest of an orange
- 1 egg
- Beaten 300ml (½ pint)of Milk
- 50g (2oz) melted butter or sunflower oil
Method:
- Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
- Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
- Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
- Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.
Mary Burns’s Butterific Irish Scones
Ingredients:
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
Directions:
- Preheat oven to 425° F
- Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
- Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
- Add raisins
- Whisk together milk and 1 egg
- Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
- Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
- of dough. (Do not over-knead)
- Pat dough to 1 1/2-inch thickness.
- Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
- about 6 rounds.
- Place rounds on lightly-buttered baking sheet. Brush
- tops with additional beaten egg; sprinkle with additional sugar.
- Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
- halfway through baking for more even browning
- Serve warm with Kerrygold™ Irish Butter and jam
Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.
Chocolate Pear Pudding – @Nigella_Lawson
Dr Sarah Brewer Retweeted
Always good when #RecipeOfTheDay is Chocolate Pear Pudding! https://www.nigella.com/recipes/chocolate-pear-pudding …
Odlums Christmas Cake Recipe
Christmas Cake
CategoryCakes
Cook Time3 hours
What you need:
- 225g/8oz Odlums Cream Plain Flour (sieved)
- 175g/6oz Butter or Margarine
- 225g/8oz Shamrock Dark Muscovado Sugar
- 350g packet Shamrock Sultanas
- 350g packet Shamrock Fruit Mix
- 100g tub Shamrock Cherries
- 100g packet Shamrock Chopped Almonds
- 100g packet Shamrock Ground Almonds
- 3 large Eggs
- Rind and Juice of 1 Orange
- 1 teaspoon Goodall’s Mixed Spice
- 2 baby bottles of Brandy
How to:
- Put butter/margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
- Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
- Turn off heat and leave to cool for approx 30 minutes.
- Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8″/20cm round deep cake tin with greaseproof paper.
- Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
- Finally, stir in the sieved flour and mixed spice.
- Spoon the mixture into the tin and smooth it out evenly – the back of a metal spoon dipped in water is handy for this!
- Bake for 2½-3 hours approx. After 2 hours, cover with paper if cake is browning too quickly. To check the cake is done, insert a skewer into the centre – if it comes out clean, the cake is cooked.
- Make holes in top of warm cake and pour over remaining brandy.
- Leave cake in tin to cool completely.
- When cold, wrap in greaseproof paper and then tinfoil. Store in a cool dry place.
Note:
This mixture can be divided between two 900g/2lb lined loaf tins or two 15cms/6″ round cake tins or a combination of both and will bake in about 1½ hours at the same temperature. This is ideal for those who just want a small cake and the second cake would make a very acceptable Christmas present!
