Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.

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

Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.

Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.

Halloween Choc Chip Muffins

What you need:
250g / 8oz Odlums Self Raising Flour
125g / 4oz Caster Sugar
12g / 1/4oz Cocoa
50g / 2oz Chocolate Chips
1 Level Teaspoon Baking Powder
1 Large Egg
150ml / 1/4 pint Milk
1/2 teaspoon Vanilla Essence
125g / 4oz Margarine
To Decorate
For Buttercream:
125g/4oz Butter (room temperature)
225g/8oz Icing sugar (sieved) mixed with Cocoa Powder for chocolate topping & orange food colouring (mix red & yellow if orange not available) for Halloween
Plastic Spider/Halloween Novelty & sprinkles
How to:
Preheat oven to 175°C/325°F/Gas 3.
Melt margarine and allow to cool.
In a large bowl combine all dry Ingredients.
Mix the egg, milk and vanilla essence into the cooled margarine.
Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
Spoon into bun cases, making each case about two thirds full.
Bake for 20 30 minutes until golden brown and cooked through.
Note
Makes 12 muffins if using bun cases or 8 muffins if muffin cases used.

Delicious Irish White Soda Bread @Odlums_Ireland recipe

 

May 26

Ingredients:

450g/1lb Odlums Cream Plain Flour
1 level teaspoon Bread Soda/Bicarbonate of Soda
1 level teaspoon Cream of Tartar or Bextartar
Pinch of Salt
25g/1oz Margarine
1 tablespoon of Sugar (optional)
300ml/½ pint Buttermilk or Sour Milk (approx.)

Method:

1. Preheat the oven to 200°C/400°F/Gas 5-6.
2. Dust an 8”/ 20cm deep cake tin with flour.
3. Sift the flour, salt, bread soda and cream of tartar into a bowl and add sugar if used.
4. Rub in the margarine. Then, add enough milk to make a soft dough.
5. Turn onto a lightly floured board and knead a little.
6. Turn the smooth side up. Place into tin. Cut a cross over the top.
7. Bake in an oven for 40-45 minutes.
8. Cool on a wire tray. Cover with a dry tea towel to give a soft crust.

Source: Odlums

Odlums Easter Simnel Cake – Simnel cake is traditionally eaten on Easter Sunday.

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