Posted on

Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

Banana & Sultana Tea Bread

Posted on

Rachel Allen’s bread & butter pudding.

rachel taste of dublin

Serves 4-6

You will need:

  • 450g (1lb) rhubarb, cut into 1cm (less than ½in) slices
  • 150g (5oz) caster sugar
  • 50g (2oz) butter, softened
  • 12 slices of white bread, crusts removed
  • 350ml (12fl oz) cream
  • 350ml (12fl oz) milk
  • 4 eggs
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • Icing sugar, for dusting
  • Softly whipped cream, to serve

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

Preheat the oven to 180°C, 350°F, Gas 4. Butter the slices of white bread and arrange four slices, butter side down, in the ovenproof dish. Scatter over half of the sliced rhubarb and top with four more slices of bread, again with the butter side down. Repeat with another layer of sliced rhubarb and another layer of buttered bread, then add a final layer of sliced rhubarb and finish with a layer of buttered bread, ensuring that the bread is placed with the buttered side down.

Put the cream and the milk in a saucepan and bring it just to the boil. While it is coming to the boil, in a bowl, whisk the eggs, the pinch of salt and the remaining 75g (2½ oz) of caster sugar. As you continue to whisk, pour the hot cream and milk mixture into the egg, salt and caster sugar mixture until it is well mixed. Pour this custard over the slices of bread in the dish and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

Put the dish into a deep-sided baking tray and pour in enough boiling water to come halfway up the sides of the dish (this is known as a bain-marie). Put it in the oven to bake for 45-50 minutes or until it is just set in the centre. Remove it from the oven and serve with a light dusting of icing sugar and softly whipped cream.

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

 

http://www.rachelallen.com/post/rhubarb-bread-and-butter-pudding

Posted on

Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

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:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. 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.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones