Odlums chocolate biscuit cake filled with Rich Tea biscuits & #maltesers
odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨
You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.
Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.
#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking
Odlums Danish Apple Cake
Danish Apple Cake
CategoryOur Top Picks
Cook Time40 mins
What you need:
- 225g / 8oz Odlums Cream Plain Flour
- 2 teaspoons Baking Powder
- 125g / 4oz Butter or Margarine
- 225g / 8oz Icing Sugar
- Rind of 1 Lemon
- 2 Eggs
- 150ml / 1/4pt Milk
- 6 Cooking Apples (peeled & thinly sliced)
- 100g packet Flaked Almonds
- Granulated Sugar (depending on sweetness of apples)
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
- Cream together the butter or margarine and icing sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the lemon rind.
- Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
- Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
- Bake for about 40 minutes until well risen and firm to the touch.
- Serve with cream, ice cream or cr̬me fraiche.
Odlums Danish Apple Cake
Danish Apple Cake
CategoryOur Top Picks
Cook Time40 mins
What you need:
- 225g / 8oz Odlums Cream Plain Flour
- 2 teaspoons Baking Powder
- 125g / 4oz Butter or Margarine
- 225g / 8oz Icing Sugar
- Rind of 1 Lemon
- 2 Eggs
- 150ml / 1/4pt Milk
- 6 Cooking Apples (peeled & thinly sliced)
- 100g packet Flaked Almonds
- Granulated Sugar (depending on sweetness of apples)
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
- Cream together the butter or margarine and icing sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the lemon rind.
- Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
- Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
- Bake for about 40 minutes until well risen and firm to the touch.
- Serve with cream, ice cream or cr̬me fraiche.
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 …
Vegan Sourdough danish pastries with blackberry & apple crumble!
· 30 August ·
It’s Blackberry season on Mull🎉
..
Vegan Sourdough danish pastries with blackberry & apple crumble!
..
#bakingexperiments #sourdough #sourdoughpastries #vegan
Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup
Food on RTÉVerified account @RTEfood 34 minutes ago
Fluffy Blueberry Pancakes with Maple Syrup from Rachel Allen – http://ow.ly/KM2G30fqTkJ ⊃‾
Flahavan’s Oaty Blueberry Muffins
Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
Odlums Coconut Buns for baking with kids
Category
Baking with Kids
Cook Time15-20 mins
What you need:
- 225g/8oz Odlums Cream Plain Flour
- Pinch of Salt
- 1 teaspoon Odlums Baking Powder
- 75g/3oz Butter or Margarine
- 75g/3oz Shamrock Golden Caster Sugar
- 50g/2oz Shamrock Desiccated Coconut
- 1 Egg, beaten
- 150ml/¼pt Milk
To Decorate
- Fruitfield Raspberry Jam
- Extra Shamrock Desiccated Coconut
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
- Sieve the flour, salt and baking powder into a bowl.
- Rub in the butter or margarine until mixture resembles breadcrumbs.
- Add the sugar and coconut and mix well.
- Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
- Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
- Brush the top with jam and dip in the extra coconut.
Neven Maguire’s Apple Tart with Custard recipe @bordbia
From The Nation’s Favourite Food by Neven Maguire
Ingredients
Pastry
- 225g plain flour, extra for dusting
- 2 tbsp icing sugar
- 100g butter, diced and chilled
- 2 large egg yolks
- 2-3 tbps ice-cold water
Filling
- 900g Bramley cooking apples
- 100g caster sugar
- ¼ tsp ground cinnamon
- Good pinch ground cloves/4 whole cloves
- 1 tbsp milk
Custard
- 5 egg yolks
- 3 tbsp caster sugar
- ½ vanilla pod, split in half and seeds scraped out
- 300ml milk
- 100ml cream
To Cook
To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.
Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.
Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.
Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.
Serving Suggestions
To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.
http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx
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