Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth

Oaty Flapjacks

Makes approximately 30 flapjacks.

This is a wheat free recipe.

Ingredients

175g (7oz) Flahavan’s Progress Oatlets

175g (7oz) Flahavan’s Jumbo Oat Flakes

200g (7oz) Butter or Margarine

100g (4oz) Brown Sugar

2 tbsp. Golden Syrup

Method

Preheat the oven to 150°C/300°F/Gas Mark 2.
Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
Stir in the oatflakes.
Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
Bake in preheated oven for approximately 30 minutes or until golden brown.
When baked, coat with melted chocolate as a special treat.
Cut into squares while still warm and leave to cool in the tin.

These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

http://www.flahavans.ie/recipes/oaty-flapjacks-/411

November 26, 2025

Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse Co.Cavan 😋🇮🇪

Makes 2x 1.2 litre (2 pint) puddings

Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.

I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.

Ingredients

50g (2oz) plain flour
1/2 tsp ground mixed spice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
225g (8oz) sultanas
175g (6oz) butter, melted, plus extra for greasing
175g (6oz) fresh white breadcrumbs
175g (6oz) light brown sugar
175g (6oz) raisins
50g (2oz) currants
50g (2oz) candied mixed peel
50g (2oz) blanched almonds, hopped
1/2 eating apple, peeled, cored and diced
1/2 small carrot, grated finely grated rind and juice of
1 lemon
2 eggs, lightly beaten
300ml (1/2 pint) stout
fresh redcurrant sprigs, to decorate (optional)
icing sugar, to decorate (optional)
spiked almond custard, to serve

Method

Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
To cook, preheat the oven to 150°C (300°F/gas mark 2).
Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.

November 24, 2025

Keeling’s Raspberry Heart Galette for Christmas

We’re all loved up on Raspberry Heart Galette! Valentines or galentines? This recipe covers all bases!

Difficulty Beginner

Category

Christmas

Fruit Type Raspberries

Prep Time25 mins

Cook Time30 minsT

Total Time55 mins

Ingredients

375 g Keeling’s raspberries3 punnets

1 tbsp caster sugar

Squeeze of lemon

1 packet of shortcrust pastrythawed if bought frozen

1 tbsp flour

1 eggbeaten

Handful flaked almonds

Directions

Place raspberries in a medium sized bowl then sprinkled over caster sugar and squeeze over some lemon juice. Stir with a fork so that some of the raspberries are broken up, but still maintaining plenty of whole ones. Set aside.

Pre-heat the oven to 200°C / 180°C fan assisted and place a flat baking sheet or overturned tray in the oven to pre-heat.

Roll out chilled shortcrust pastry on a floured surface to about 5mm thick then transfer to a baking tray lined with parchment paper. Using a sharp knife, cut the pastry into a large heart, discarding the trimmed pieces of pastry.

Sprinkle the flour over the middle of the pastry, this will help thicken the juices while baking, then tip out the raspberries on top and spread out over the pastry in an even layer, but keep a 4-5cm border around the edges.

Fold the pastry border up and over the filling, shaping the galette into a heart as you fold the edges over, until you’re back where you started, crimping the pastry together where the folds meet to help them stick.

Brush the pastry border with beaten egg and sprinkle with flaked almonds.

Place the tray directly on top of the hot tray already in the oven and bake until pastry is golden, 30-35 minutes.

Remove from the oven and leave to stand for about 5-10 minutes before serving with scoops of ice-cream or dollops of whipped cream while still warm.

November 23, 2025

Ballymaloe’s Famous Chocolate Orange Cake recipe

Serves 12

For the Orange Cake:

4 eggs
softened butter
sugar
plain flour
2 oranges
1 teaspoon baking powder

For the orange butter icing:

1 orange
110g (4oz, 1/2 cup) icing sugar
55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

170g (6oz) chocolate
2 tablespoons water
50g (2oz, 4 tablespoons) softened butter
2 large eggs

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.

To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.

To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.

http://www.ballymaloe.ie/recipe/chocolate-orange-cake

November 20, 2025November 20, 2025

Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

75g/3oz Odlums Self Raising Flour
175g/6oz Shamrock Light Brown Sugar
175g/6oz Margarine
3 Eggs (lightly beaten)
1 teaspoon Mixed Spice
500g packet Shamrock Luxury Fruit Mix
1 Apple (grated)
100g packet Shamrock Ground Almonds
175g/6oz Breadcrumbs
1 bottle Stout (1/2 pint)

How to:

Cream margarine and sugar until light and fluffy.
Add the lightly beaten eggs and mix well.
Stir in the sieved flour and mixed spice.
Next add the fruit mix, grated apple and ground almonds. Mix well.
Finally, add the breadcrumbs and bottle of stout.
Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

November 15, 2025

Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

https://www.instagram.com/reel/DCysdMmstX9/?igsh=OHBvZzNib3RvaHI2

simplybetterds

and

nevenmaguire

Original audio

#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry

Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish

For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon

Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).

2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.

3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.

November 15, 2025

Neven Maguire’s Apple Tart with Custard recipe @bordbia

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

225g plain flour, extra for dusting
2 tbsp icing sugar
100g butter, diced and chilled
2 large egg yolks
2-3 tbps ice-cold water

Filling

900g Bramley cooking apples
100g caster sugar
¼ tsp ground cinnamon
Good pinch ground cloves/4 whole cloves
1 tbsp milk

Custard

5 egg yolks
3 tbsp caster sugar
½ vanilla pod, split in half and seeds scraped out
300ml milk
100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

November 11, 2025

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:

Put butter/margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
Slowly bring to the boil, stirring occasionally, until the butter/margarine has melted.
Turn off heat and leave to cool for approx 30 minutes.
Meanwhile pre-heat oven to 140°C/275°F/Gas 1 and line an 8″/20cm round deep cake tin with greaseproof paper.
Stir the eggs, nuts and ground almonds into the fruit mixture and mix well.
Finally, stir in the sieved flour and mixed spice.
Spoon the mixture into the tin and smooth it out evenly – the back of a metal spoon dipped in water is handy for this!
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.

Make holes in top of warm cake and pour over remaining brandy.
Leave cake in tin to cool completely.
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!

https://www.odlums.ie/recipes/christmas-cake/

November 9, 2025

Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores

https://www.instagram.com/reel/DCysdMmstX9/?igsh=OHBvZzNib3RvaHI2

simplybetterds

and

nevenmaguire

Original audio

#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry

Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish

For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon

Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).

2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.

3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.

November 9, 2025

Chocolate Meringue Cake by Rachel Allen #ballymaloe

By Rachel Allen Celebrity Chef

More from
Rachel Allen: All Things Sweet

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.

https://www.rte.ie/lifestyle/recipes/2014/1126/743490-chocolate-meringue-cake/