Odlums · Give this Apple & Blackberry Flan a go at the weekend.

Apple-Blackberry-Tart-e1579092302244

Apple and Blackberry Flan

CategoryDesserts

Cook Time30 mins

What you need:

Pastry

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Margarine
  • Few Tablespoons Cold Water

Filling

  • 1 Cooking Apple (peeled and sliced)
  • 50g/2oz Butter (melted and cooled)
  • 50g/2oz Shamrock Muscavado Light Brown Sugar
  • 1 Egg (beaten)
  • Good Pinch Cinnamon
  • 175g/6oz Blackberries

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 20cms/8″ flan dish or loose bottomed tin.
  2. Make the pastry by putting the flour into a bowl, coarsely rub in the margarine then add sufficient water to mix to a soft dough. Lightly roll on some flour then roll out and use to line the prepared tin. Cover and leave in fridge while making up the filling.
  3. In a bowl mix together the melted butter, sugar, egg and cinnamon. Gently stir the blackberries into this.
  4. Remove pastry from fridge and arrange the apples on the base of the pastry, next gently spread over the blackberry mixture.
  5. Bake for about 30 minutes until nicely risen and a deep brown colour.
  6. Can be served hot or cold

Note:

Blueberries can replace the blackberries if liked!

https://www.odlums.ie/recipes/apple-and-blackberry-flan/?fbclid=IwAR2wiQYu5Wp1QuOciFAHVpy4Sbf0aPJw_0ZCKxaHwmPtiO9dmocdB5gZ-Nc

 

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.

Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!

odlums queen cakes for kids

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:

  1. Ensure oven is fully preheated to 200°C/400°F/Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. 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.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. 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

 

Neven Maguire’s Brown Bread Recipe

 

Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is deinitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

Ingredients

  • 500 g (1lb 2oz) coarse wholemeal flour
  • 125 g (4 1/2oz) plain flour, plus extra for dusting
  • 1 tsp bread soda
  • 1 tsp salt
  • 600 ml (1 pint) buttermilk, plus a little extra if necessary
  • 1 tblsp light brown sugar
  • 1 tblsp melted butter, plus extra butter for greasing and serving
  • 1 tblsp golden syrup
  • 1 tblsp porridge oats

Method

  • Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
  • Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
  • Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
  • To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
  • To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

Notes

Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

Neven Maguire’s Brown Bread Recipe

 

Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is deinitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

Ingredients

  • 500 g (1lb 2oz) coarse wholemeal flour
  • 125 g (4 1/2oz) plain flour, plus extra for dusting
  • 1 tsp bread soda
  • 1 tsp salt
  • 600 ml (1 pint) buttermilk, plus a little extra if necessary
  • 1 tblsp light brown sugar
  • 1 tblsp melted butter, plus extra butter for greasing and serving
  • 1 tblsp golden syrup
  • 1 tblsp porridge oats

Method

  • Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
  • Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
  • Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
  • To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
  • To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

Notes

Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

Odlums Coconut Buns

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:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. 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.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns