Odlums Gluten-Free Doughnuts

What you need:
Ingredients
500g of Odlums Self Raising Gluten Free Tritamyl Flour
20g of caster sugar
7g of fast action yeast
2 pinches of salt 
300ml of milk
2tsp of baking powder
50g of melted butter
50g of caster sugar for dusting the doughnuts
Oil for deep frying 
For decorating
Nutella 
Odlums mini marshmallows

How to:

  1. To make the doughnuts, place the gluten-free flour, caster sugar, salt and yeast in a large mixing bowl and make a well in the centre.
  2. Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
  3. Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
  4. Form the dough into a smooth ball and place it back in the bowl.
  5. Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
  6. Once the dough has risen tip out onto a lightly floured surface.
  7. Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10-15 minutes.
  8. Fill a large-sized pan with sunflower oil and heat to about 160˚C.
  9. Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
  10. Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
  11. Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
  12. Once cooled fill with the Nutella chocolate filling.
  13. Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
  14. Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.

Odlums Gluten-Free Doughnuts

What you need:
Ingredients
500g of Odlums Self Raising Gluten Free Tritamyl Flour
20g of caster sugar
7g of fast action yeast
2 pinches of salt 
300ml of milk
2tsp of baking powder
50g of melted butter
50g of caster sugar for dusting the doughnuts
Oil for deep frying 
For decorating
Nutella 
Odlums mini marshmallows

How to:

  1. To make the doughnuts, place the gluten-free flour, caster sugar, salt and yeast in a large mixing bowl and make a well in the centre.
  2. Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
  3. Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
  4. Form the dough into a smooth ball and place it back in the bowl.
  5. Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
  6. Once the dough has risen tip out onto a lightly floured surface.
  7. Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10-15 minutes.
  8. Fill a large-sized pan with sunflower oil and heat to about 160˚C.
  9. Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
  10. Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
  11. Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
  12. Once cooled fill with the Nutella chocolate filling.
  13. Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
  14. Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.

Odlums chocolate biscuit cake recipe


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking

Odlums Gluten-Free Doughnuts

What you need:
Ingredients
500g of Odlums Self Raising Gluten Free Tritamyl Flour
20g of caster sugar
7g of fast action yeast
2 pinches of salt 
300ml of milk
2tsp of baking powder
50g of melted butter
50g of caster sugar for dusting the doughnuts
Oil for deep frying 
For decorating
Nutella 
Odlums mini marshmallows

How to:

  1. To make the doughnuts, place the gluten-free flour, caster sugar, salt and yeast in a large mixing bowl and make a well in the centre.
  2. Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
  3. Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
  4. Form the dough into a smooth ball and place it back in the bowl.
  5. Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
  6. Once the dough has risen tip out onto a lightly floured surface.
  7. Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10-15 minutes.
  8. Fill a large-sized pan with sunflower oil and heat to about 160˚C.
  9. Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
  10. Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
  11. Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
  12. Once cooled fill with the Nutella chocolate filling.
  13. Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
  14. Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.

Odlums chocolate biscuit cake recipe


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking

Odlums Easter Simnel Cake –

odl east simn cake mar 16

Ingredients

  • 225g/8oz Odlums Strong White Flour
  • 175g/6oz Butter (room temperature)
  • 175g/6oz Light Brown Sugar
  • 225g/8oz Shamrock Raisins
  • 225g/8oz Shamrock Sultanas
  • 75g/3oz Shamrock Cherries
  • 75g/3oz Shamrock Mixed Peel
  • 4 Eggs (beaten)
  • 50g/2oz Shamrock Chopped Almonds
  • 50g/2oz Shamrock Ground Almonds
  • Rind of 1 Orange
  • 2 tablespoons Whiskey
  • 1/2 teaspoon Mixed Spice
  • 1/2 teaspoon Nutmeg
  • 1/3 of the Almond Paste

Almond Paste

  • 450g/1lb Shamrock Ground Almonds
  • 225g/8oz Caster Sugar
  • 225g/8oz Icing Sugar
  • 1 large egg
  • 2 drops almond essence
  • 1 tablespoon sherry or rum

To Decorate:

Apricot Jam

Method:

  1. Preheat oven to 140°C/275°F/Gas 1. Line a 20cms/8″ round deep cake tin with greaseproof paper.
  2. Sieve the flour, spice and nutmeg together.
  3. Place all the ingredients in a large mixing bowl and beat with a wooden spoon until well mixed. This takes about 4 to 6 minutes.
  4. Place half the mixture into the prepared tin.
  5. Roll out 1/3 of the almond paste to fit onto cake mixture. Cover with remaining mixture.
  6. Bake in the preheated oven for 3 1/2 – 4 hours approx. Cover with greaseproof paper if getting too dark on top. Check at intervals after 2 1/2 hours. Once baked, leave cake in tin to go cold.

To make Almond Paste:

  1. Mix dry ingredients together. Mix liquid ingredients together.
  2. Add enough wet mixture to dry mixture to make a firm paste. Knead well to make a smooth paste.
  3. Note: If you don’t want to make almond paste just use 3 x 250g packs of Shamrock Marzipan.

To decorate:

  1. Spread apricot jam on top of cake. Shape a further 1/3 of the almond paste to form a 20cms/ 8″ round and place on top.
  2. Shape remaining almond paste into 11 balls and arrange around top of paste.
  3. Place under preheated grill for a minute or so to lightly toast

Notes:

  • Simnel cake is traditionally eaten on Easter Sunday. In olden days female servants would bake this fruit cake using all the ingredients that had to be used up before the fast and abstinence of Lent. They would take this home on their rare visits to their mothers on Mothering Sunday.
  • The Simnel cake is a symbolic Easter cake and is decorated to signify aspects of Christianity. The eleven marzipan balls around the cake represent the 11 disciples, though there were 12 – Judas Iscariot betrayed so he is omitted! Some people just put a large ball in the centre of the cake to signify Jesus.
  • Note: Strong white flour gives a flat top on the cake, but Odlums Cream Plain Flour can also be used.

Easter Simnel Cake

Odlum’s Strawberry Cheesecake

Strawberry-Cheesecake-10.06.15