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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:

  1. Put butter/margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
  2. Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
  3. Turn off heat and leave to cool for approx 30 minutes.
  4. Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8″/20cm round deep cake tin with greaseproof paper.
  5. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
  6. Finally, stir in the sieved flour and mixed spice.
  7. Spoon the mixture into the tin and smooth it out evenly – the back of a metal spoon dipped in water is handy for this!
  8. 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.
  1. Make holes in top of warm cake and pour over remaining brandy.
  2. Leave cake in tin to cool completely.
  3. 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!

https://www.odlums.ie/recipes/christmas-cake/

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Odlums Chocolate Christmas Pudding

Odlums-Choc-Pudding-Picture1

Ingredients:

For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz  Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

 For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup

 Method:

  1. Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
  2.  Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
  3.  Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
  4. Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
  5. Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
  6. For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
  7. Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!

http://odlums.ie/recipes/chocolate-christmas-pudding-2/

 

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Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.@kerrygoldusa


kerrygoldusa
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Take your fondness of avocados to new, delicious places with these Avocado Halves with Cheesy Scrambled Egg and Smoked Salmon.

Ingredients

2 large avocados, split in half and pits removed

2 teaspoons Kerrygold®Unsalted Butter

4 large eggs, beaten

¼ cup Kerrygold®Savory Shredded Cheddar Cheese

Salt & pepper

2 ounces smoked salmon, divided

Fresh basil leaves AND/OR fresh dill sprigs

Instructions:

  1. Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
  2. Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
https://www.kerrygoldusa.com/recipes/avocado-halves-with-cheesy-scrambled-eggs-smoked-salmon/