What you need:
- 225g/8oz Odlums Rye Flour
- Pinch of Salt
- 3 Large Eggs
- 675ml/1¼pt Water
- Oil, for cooking
- 1-2 tablespoons Chia Seeds
- Avocado, sliced
- Poached Eggs
- Cherry Tomatoes, halved
- To make the batter, combine the flour and salt in a blender or food processor. Add the eggs and pulse together until the texture becomes raggedy.
- Gradually add the water, pulsing after each addition. The batter may seem a bit thin, but will thicken as it rests.
- Allow the batter to rest for at least 30 minutes, then stir. It should have the consistency of heavy cream. If you need to thin it out, stir in extra water a few tablespoons at a time.
- To cook the crêpes, heat a pan over a medium heat. Add oil to grease and pour just enough batter into the pan to provide a thin coating. Sprinkle with a few of the chia seeds and swirl the pan so the bottom of the pan is coated.
- Cook for 1-2 minutes until the underside of the crêpe is golden-brown, then flip with a spatula and brown the second side.
- Transfer to a plate to keep warm while you make the rest of the crêpes.
- Serve with sliced avocado, poached eggs and cherry tomatoes.
Cook Time1 hour
What you need:
- 225g/8oz Odlums Self Raising Flour
- ½ teaspoon Goodall’s Mixed Spice
- 125g/4oz Butter or Margarine
- 50g/2oz Shamrock Mixed Peel
- 50g/2oz Shamrock Sultanas
- 50g/2oz Shamrock Chopped Walnuts (optional)
- 450g/1lb Bananas
- 1 tablespoon Rowse Honey (runny)
- 2 Eggs, beaten
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
- Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
- Stir in the mixed peel, sultanas and walnuts, if desired.
- Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
- Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
- Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
- When cold wrap in greaseproof paper and tin foil.
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
- Glacé Icing or Chocolate Spread
- Hundreds and Thousands
- Glacé Cherries
- Ensure oven is fully preheated to 200°C/400°F/Gas 6.
- Next, put bun paper cases into bun tins.
- 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.
- Put heaped teaspoons of the mixture into each bun case.
- Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
- Cool on a wire tray. When cold, decorate as liked with your favourite toppings.
Cook Time20 mins
What you need:
- 200g/7oz Odlums Self Raising Flour
- 200g/7oz Butter (at room temperature)
- 200g/7oz Shamrock Golden Caster Sugar
- 1 level teaspoon Odlums Baking Powder
- 4 Eggs, beaten
- 2 tablespoons Milk
- 125g/4oz Butter (room temperature)
- 175g/6oz Icing Sugar
- Few drops Goodall’s Vanilla Essence (optional)
- Jar of good quality Raspberry Jam
- Icing Sugar, for dusting
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
- In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
- Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
- Turn onto a wire tray or cooling rack and allow to cool completely.
- Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
- Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
- Dust with icing sugar before serving.
- Store in an airtight container and enjoy within 3 days.
- 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.
- Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
- Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
- Form the dough into a smooth ball and place it back in the bowl.
- Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
- Once the dough has risen tip out onto a lightly floured surface.
- 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.
- Fill a large-sized pan with sunflower oil and heat to about 160˚C.
- Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
- Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
- Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
- Once cooled fill with the Nutella chocolate filling.
- Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
- Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.