450g (1lb, 31/2 cups) plain flour 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon bicarbonate of soda 300-600ml (1/2 – 1 pint, 1 1/4 – 2 1/2 cups) sour milk or buttermilk
METHOD
Sieve the dry ingredients. Make a well in the centre.
Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
Cut a deep cross on the loaf and prick in the four corners.
Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
Tip! Soda breads are best eaten on the day they are made, but are still good the next day.
Spotted Dog
Follow the recipe above adding: 1 dessert spoon of sugar, 100g sultanas, 1 egg.
Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Spotted dog is also called railway cake in some parts of Ireland.
Stripy Cat
Follow the spotted dog recipe replacing the sultanas with 75g of roughly chopped best quality chocolate.
Come to savour culinary delights at Ballymaloe House Hotel.BOOK YOUR STAY
The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.
Serves 8–10
4 large eggs
100g caster sugar
250g mascarpone cheese 2
50ml cream
250ml freshly brewed strong espresso coffee (left to cool completely)
150ml Tia Maria or Kahlúa liqueur
40 sponge fingers
50g bar plain chocolate
2 tsp cocoa powder
Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.
Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.
SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.
Pavlova Wreath with Exotic Fruit
Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!
Serves 10–12
For the meringue
5 egg whites
250g caster sugar
50g icing sugar
2 tsp cornflour
For the raspberry sauce
200g raspberries
2 tbsp icing sugar
1 tbsp lime juice
2 tsp cornflour or arrowroot
For the crème Chantilly
200ml cream (well chilled)
1 tsp vanilla extract
40g icing sugar
To decorate
200g raspberries
400g tin lychees, well drained and cut in half
2 passion fruit, halved and seeds scooped out
Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer. Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.
Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.
Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.
Watch Neven’s Christmas in Limerick on Thursday, 4 December on RTÉ One at 8pm.
Ingredients
In the first of this two-part special, Neven’s Christmas in Limerick, Neven Maguire prepares Smoked Salmon Galettes, Glazed Rack of Pork with Creamy Roast Potatoes, and No-Bake Chocolate Tart.
Serves 8-10
For The Tart
300g Shortbread biscuits
150g Butter
1 Jar White Chocolate Hazelnut Spread
200g Dark Chocolate (70% cocoa solids)
100g Milk Chocolate (38% cocoa solids)
250ml Irish Jersey Cream
For The Citrus Caramel
225g caster sugar
1 tbsp glucose (liquid or powdered)
300ml orange juice
1 vanilla pod, seeds scraped out
Juice of 1 lime
Juice of 1 clementine
For Decorating
Amaretti Biscuits, to serve
Crème Fraiche, to serve
Sea Salt, to serve
Citrus Caramel, to serve
Method
For The Citrus Caramel
Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency, but not too runny.
Add the orange juice slowly, it will boil up vigorously, so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup. Whisk in the vanilla seeds, lime juice and clementine juice.
Set aside and allow to cool and use as required.
For The Tart
Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10″ loose base tart tin.
Open the jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl along with the dark chocolate, milk chocolate and the remaining 50g of butter. Set over a pan of simmering water and allow the chocolate to melt.
In a small saucepan, gently heat the cream. Once the chocolate has melted completely add the warmed cream. Using a stick hand blender gently blend until combined and silky smooth. Pour into the prepared tart tin, place in the fridge for 2 hours until the ganache is set firm or overnight.
Remove the tart from the fridge 30 minutes before serving. To serve, carefully unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits (if desired) cut into slices and serve with a quenelle of crème fraiche and sprinkle of sea salt.
Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
For The Pudding
150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
150 g/5 oz (⅔ cup) unsalted butter
1 teaspoon pure vanilla extract
150 ml/5 fl oz (⅔ cup) warm water
110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
4 large eggs, separated
25 g/1 oz (¼ cup) plain flour, sifted pinch of cream of tartar (tartaric acid)
To serve
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.
Serves 4
Ingredients
15 g/½ oz (generous 1 tablespoon) soft salted butter
225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
3 large eggs
30 g/1 oz (¼ cup) plain flour grated zest and juice of 2 lemons
250 ml/8 fl oz (1 cup) milk
icing (confectioners) sugar, for sprinkling
softly whipped cream, to serve.
Method
Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.
Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.
Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Lemon Posset with Macerated Strawberries using our Simply Better Irish King Strawberries from @clarkesfreshfruit and our Irish Jersey Cream from @thevillagedairy. Shop the ingredients in your local @dunnesstores and find the full recipe below:
Ingredients (Serves 4) 4 Simply Better Handmade Irish Butter Shortbread, to serve 600ml Simply Better Irish Jersey Cream 100g Caster Sugar Juice & Rind of 1 Lemon 1 Large Passion Fruit 1 Vanilla Pod, seeds only
For the Macerated Strawberries 1 Punnet of Simply Better Irish King Strawberries 2 Tbsp Simply Better Wexford Blackcurrant & Lime Cordial 1 Tsp Simply Better Balsamic Vinegar of Modena 1 Tsp Vanilla Extract 1 Tbsp Chopped Basil or Mint
Method 1. To make the lemon posset, place the cream in a saucepan with the sugar, vanilla pod seeds, passion fruit seeds, lemon rind and juice. Bring to the boil and simmer for 2-3 minutes then transfer to a jug. 2. Pour into 4 stemmed glasses and place in the refrigerator to set overnight. 3. To prepare the macerated strawberries, quarter the strawberries and combine in a bowl with the balsamic vinegar, cordial, vanilla and mint or basil. Leave to infuse, overnight is best. 4. To serve, spoon some of the macerated strawberries over the lemon posset and serve with a shortbread biscuit.1d
#Ad | Strawberry season is in full swing and this Irish Strawberry Baked Cheesecake from our @simplybetterds brand ambassador @Neven Maguire is the perfect way to use our delicious Simply Better Irish strawberries from @clarkesfreshfruit. Find the recipe below and shop the ingredients online or in your local @dunnesstores
Ingredients | Serves 6-8
FOR THE BASE 1 Pack Simply Better Normandy Butter Vanilla Sablé Biscuits 60g Simply Better Abernethy Sea Salted Butter, melted FOR THE CHEESECAKE FILLING 3 Tubs Simply Better Irish Original Cream Cheese 180g Simply Better Greek Yogurt (10% Fat) 200g Caster Sugar 3 Simply Better Irish Free Range Corn Fed Large Eggs 1 Tsp. Vanilla Extract
FOR THE TOPPING 1 Bag of Simply Better Frozen Irish Strawberries 1 Pack Simply Better Irish King Strawberries, sliced 3 Tbsp. Water 3 Tbsp. Sugar 1 Tbsp. Cornflour
Method 1. Preheat the oven to 180°C Fan. 2. Combine the frozen strawberries, water, sugar and cornflour in a saucepan and bring to the boil, reduce the heat then simmer for 5-10 minutes until the strawberries are soft, then hand blend and simmer again for a further 10 minutes until reduced and thickened. Allow to cool before you stir in the fresh strawberries. 3. Blitz the biscuits until you achieve fine breadcrumbs and mix through the melted butter. 4. Line a spring form tin with baking parchment so that it is coming up the sides. Tip the biscuit into the base and spread out with the back of a spoon. Bake in the preheated oven for 8 minutes. Remove and allow to cool. 5. Reduce the temperature of the oven to 160°C Fan. 6. Mix all of the cheesecake filling ingredients until well combined. Pour over the cooled base and bake for 45-50 minutes, it should have a slight wobble in the centre. Turn off the oven and allow it to sit for another 10-15 minutes before removing. Allow to cool then leave to chill in the fridge overnight. 7. Top with the strawberries before serving.1w
This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.
Serves:4
Ingredients:
For the streusel:
4 tbsp plain flour
1oz (2 tbsp) Kerrygold butter, diced, extra to grease
2 tbsp light brown sugar
3 tbsp toasted skinned hazelnuts, finely chopped
For the cake:
5oz (10 tbsp) Kerrygold butter, at room temperature
Preheat the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.
To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.
Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.
To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.
You will have just as much fun making and dusting this cake as you will eating it. This deliciously simple recipe comes from Rachel Allen.
Ingredients
For the Cake:
100g (3½oz) butter, softened, plus extra for greasing
350g (12oz) caster sugar
2 eggs
225g (8oz) plain flour
50g (2oz) cocoa powder
¾ tsp baking powder
¼ tsp bicarbonate of soda
pinch of salt
225ml (8fl oz) buttermilk or sour milk
For the Meringue:
3 egg whites
150g (5oz) caster sugar
275ml (9½fl oz) double or regular cream
Icing sugar, for dusting
Method
Preheat the oven to 165°C (325°F), Gas mark 3. Line the bases of the cake tins with rounds of baking parchment, brush the sides with melted or soft butter and dust with flour.
To make the cake, place the butter in a mixing bowl and beat until very soft. Add the sugar and one of the eggs and beat again, then add the other egg and mix. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a separate bowl and set aside. Measure the buttermilk and set aside also.
Now, start the meringue. Place the egg whites in a bowl and whisk until frothy using an electric food mixer or hand-held electric beater. Add in half of the sugar and continue whisking until the mixture holds stiff peaks. Turn off the whisk and fold in the remaining sugar.
Next, go straight back to the cake. Fold in the sifted dry ingredients and the buttermilk, then divide the mixture between the two cake tins, making sure they are level. Divide the meringue between the two cakes and spread out evenly over the cakes.
Cook in the oven for 1 hour or until a skewer inserted into the centre comes out clean.
Take out of the oven and allow to sit in the tin for 15-20 minutes before loosening around the sides with a small, sharp knife, removing the cakes from the tins and allowing to cool completely meringue side up.
When ready to assemble, whip the cream until it just holds stiff peaks, then place one of the cakes (save the best cake for the top) on a cake stand. Spread the whipped cream over the top, then sit the second cake on top of the cream. Dust with icing sugar and serve.
If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.
Ingredients:
6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
4 eggs
1 cup (8fl oz) milk
1 cup (8fl oz) cream
finely grated rind and juice of 1 lemon
1 vanilla pod, split and seeds scraped out
6 tbsp caster sugar
9oz sliced white bread (about 9 slices)
½ cup (3oz) ready-to-eat dried prunes, finely chopped
½ cup (3oz) sultanas or raisins
good pinch of freshly grated nutmeg
4 tbsp apricot jam
pouring cream, to serve
Directions:
Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.
Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.
Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.
Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.
To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.
Foodaware 