Odlums Chocolate Centred Cupcakes

Odlums Breakfast Muffins

Odlums Blueberry Muffins

blueberry muffins

Delish Chocolate Pots with Nutty Biscuits


Silky smooth chocolate with a crunchy biscuit – delicious

Serves 6


Chocolate Pots

  • 125g plain chocolate
  • 250ml cream
  • 1 egg
  • Half teasp.vanilla essence


Nutty Biscuits

  • 225g butter, softened
  • 325g caster sugar
  • 1 egg
  • 1 teasp. vanilla essence
  • 250g plain flour
  • 1 teasp. bread soda
  • 1 teasp. baking powder
  • 100g nuts, chopped

To Cook

Chocolate Pots

Break up the chocolate and place in the food processor. Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth. Add the egg and vanilla and buzz again until smooth. Pour into individual dishes and chill for at least 24 hours.

Nutty Biscuits

Set oven at Gas Mark 4, 180°C (350°F). Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts.
Line a baking sheet with non-stick paper. Place spoonfuls onto the sheet, leaving space between them. Bake for 7-8 minutes until golden brown. Remove from the baking sheet and leave to cool.



Odlums Brown Scones

od brown scones


125g/4oz Odlums Coarse Wholemeal

125g/4oz Odlums Self Raising Flour

150ml/¼ pint Milk (approx)

Pinch Salt

25g/1oz Caster Sugar

25g/1oz Margarine

Above quantities may be doubled if you wish!


  1. Sieve flour and salt into a bowl, stir in sugar, if used.
  2. Rub in margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1” in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured pre-heated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a pre-heated oven 425°F/220°C/Gas 8 on upper shelf position for 10 mins. approx .
  8. Cool on a wire tray.


When Cool, Place Creme Fraiche, smoked salmon & a sprig of Dill for a really tasty healthy lunch alternative!



Odlums cream cupcakes

Delicious cream cupcakes including strawberry and chocolate
Delicious cream cupcakes including strawberry and chocolate


  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine  (room temperature)
  • 125g/4oz Caster Sugar
  • 2 Eggs (room temperature)
  • Few Drops Vanilla Essence

To Decorate

For Buttercream:

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing sugar (sieved)
  • Few Drops Vanilla Essence
  • Selection of food colouring
  • Sweets to decorate (optional)


  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or ‘swirl’ icing onto each cupcake. Top with sweet if liked!


Odlums Scary Shortbread Cookies