Tag: Catherine Leydon

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Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

Posted on

Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

Posted on

Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

Posted on

Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

Posted on

Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

Halloween Tea Brack

Posted on

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!

Christmas Cake

Posted on

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!

Christmas Cake

Posted on

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!

Christmas Cake

Posted on

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!

Christmas Cake