Catherine’s gluten free lemon poppy seed loaf




225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

 For Glaze

175g/6oz Icing Sugar

Juice of Lemon


  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
  2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
  6. When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
  7. When completely cold store in an airtight container.

Odlums Tea Brack


Merry Baking@odlums

Catherine’s Apple Crumble Tartlets


CategoryCream Plain Flour

Cook Time18-20 mins

What you need:


  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water


  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten


  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Odlums Almond Shortbread


  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Odlums Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter (softened)
  • 50g/2oz Shamrock Golden Caster Sugar


  1. Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased n8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.


For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.

For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!