Odlums @Odlums_Ireland 14 hours ago
These classic Easter buns take a little while to prepare but are so worth it served with butter and a strong cuppa http://bit.ly/2o58gAF
Odlums classic Easter buns ..
Odlums Fruit Cake. 🇮🇪☘️ So easy to bake 😋
Fruit Cake So easy to bake
350g of Raisins
350g of Sultanas 1
25g of Currants,
Tub of Cherries,
50g Chopped Almond Nuts,
2 teaspoons of Mixed Spice,
1 teaspoon of Ground Ginger,
Grated Rind Zest of 1 large Orange,
2-3 Tablespoons of Whiskey,
1 Tablespoon of Treacle
mix all together and leave for a couple of days .
500g of Plain Flour
2 teaspoons of baking powder,
350g butter,
350g of soft brown sugar,
6 eggs ,
Method
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake
Chocolate Meringue Cake by Rachel Allen #ballymaloe
Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!
When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
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Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments
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Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments
Spring Bread & Butter Pudding @KerrygoldUSA
Serves: 4-6
If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.
Ingredients:
- 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
- 4 eggs
- 1 cup (8fl oz) milk
- 1 cup (8fl oz) cream
- finely grated rind and juice of 1 lemon
- 1 vanilla pod, split and seeds scraped out
- 6 tbsp caster sugar
- 9oz sliced white bread (about 9 slices)
- ½ cup (3oz) ready-to-eat dried prunes, finely chopped
- ½ cup (3oz) sultanas or raisins
- good pinch of freshly grated nutmeg
- 4 tbsp apricot jam
- pouring cream, to serve
Directions:
Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.
Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.
Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.
Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.
To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.
http://kerrygoldusa.com/recipes/bread-butter-pudding
Ballymaloe’s Famous Chocolate Orange Cake recipe
Serves 12
For the Orange Cake:
- 4 eggs
- softened butter
- sugar
- plain flour
- 2 oranges
- 1 teaspoon baking powder
For the orange butter icing:
- 1 orange
- 110g (4oz, 1/2 cup) icing sugar
- 55g (2oz, 1/4 cup) softened butter
For the chocolate icing:
- 170g (6oz) chocolate
- 2 tablespoons water
- 50g (2oz, 4 tablespoons) softened butter
- 2 large eggs
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Spring Bread & Butter Pudding @KerrygoldUSA
Serves: 4-6
If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.
Ingredients:
- 6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
- 4 eggs
- 1 cup (8fl oz) milk
- 1 cup (8fl oz) cream
- finely grated rind and juice of 1 lemon
- 1 vanilla pod, split and seeds scraped out
- 6 tbsp caster sugar
- 9oz sliced white bread (about 9 slices)
- ½ cup (3oz) ready-to-eat dried prunes, finely chopped
- ½ cup (3oz) sultanas or raisins
- good pinch of freshly grated nutmeg
- 4 tbsp apricot jam
- pouring cream, to serve
Directions:
Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.
Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.
Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.
Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.
To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.
http://kerrygoldusa.com/recipes/bread-butter-pudding
Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails
This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.
Serves 4
Ingredients
- 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
- 150g (5oz) white chocolate, broken into pieces
- 225ml (8fl oz) cream
- 1 vanilla pod, split in half lengthways and seeds scraped out
- 1 large egg white
- 2 tsp icing sugar
- good-quality cocoa powder, to dust
- fresh raspberries, to serve
To Cook
Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.
Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.
Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.
Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.
In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.
Carefully peel the plain chocolate from the baking paper and break it up into pieces.
Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.
About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.
Serving Suggestions
To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries
Flour, Water & Salt…never ceases to amaze me
Flour, Water & Salt…never ceases to amaze me 🙌 (added some toasted seeds too for good measure!)
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#sourdough #seededsourdough #bakeathome #socialisolation #showusyoursafmakes
It’s Friday meaning it’s time for a treat @ConnachtGold
Connacht Gold @ConnachtGold 2 hours ago
It’s #Friday meaning it’s time for a #treat what will you bake with @ConnachtGold #LoveToBake Specially made with #bakers in mind!
