Tag: home baking

Posted on

Hot Lemon Pudding from Ballymaloe House #Cork

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:

Categories

Recent Posts

Posted on

Emma Harkin of Harkins Café  #Dromod Co.Leitrim hands over to Mairéad to continue top class hospitality, health and wellness on the shores of the Mighty Shannon River 🤩🇮🇪

I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.

I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.

I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.

Thank you to everyone for all your support and well wish so far. I’m very grateful.

Mairéad ☕️

Harkins Cafe 32 Mac Oisin Pl, Drumod Beg, Drumod, Co. Leitrim

Posted on

Neven’s Recipes -Crispy Salmon, Pomegranate, Couscous. Marty in the Morning @rte Lyric FM

Ingredients

  • 250g (9oz) couscous
  • 2 tbsp extra virgin olive oil, plus a little extra, if liked
  • 500ml (18fl oz) boiling water
  • 75g (3oz) rice flour
  • 1 tbsp sumac, plus extra to garnish
  • 150g (5oz) organic salmon fillets, pin-boned and skinned
  • 75g (3oz) toasted pumpkin seeds
  • 2 tbsp flax seeds finely grated rind of 1 lemon
  • 2 large handfuls of watercress
  • 1 small pomegranate, halved and seeds removed (skin discarded)
  • lemon wedges, to garnish
  • HARISSA YOGHURT:
  • 2 heaped tbsp thick Greek yoghurt
  • 2 tsp harissa paste
  • sea salt and freshly ground black pepper

Method

Neven Says: “This is a super-healthy dish packed full of omega-3. Sumac is made from the dried berries of a flowering plant that are ground to produce an acidic, reddish- purple powder that is very popular in the Middle East.

Place the couscous in a heatproof bowl and season well, then stir in 1 teaspoon of the oil. Pour over the boiling water, cover tightly with cling film and set aside.

Heat the rest of the olive oil in a large non-stick frying pan over a medium to high heat. Put the rice flour in a shallow dish with the sumac and season generously with salt and pepper. Dust the salmon in the flour mixture, shaking off any excess. Add to the heated oil in the frying pan and cook for 2–3 minutes on each side, until crisp and golden.

Meanwhile, fluff up the couscous with a fork, then fold in the pumpkin seeds and flaxseeds with the lemon rind. At the last moment, roughly chop the watercress and toss it through the couscous with the pomegranate seeds.

Mix the yoghurt and harissa together in a small bowl and season to taste. Cover with cling film and chill until needed.

Arrange the crispy salmon on plates and add an extra light sprinkling of sumac. Add a small mound of the couscous, then drizzle over a little extra olive oil, if liked. Garnish with lemon wedges and add a spoonful of the harissa yoghurt to serve.

https://www.rte.ie/radio/lyricfm/marty-in-the-morning
Posted on

Lilly Higgins’ chocolate orange overnight oats – RTÉ Today with Dáithí and Sinéad 🍫 😋 🍊

RTÉ Today

Lilly Higgins

By Lilly Higgins

Celebrity Chef

More from
Today

Recipe courtesy of Yoplait Skyr.

Ingredients

Serves 4

  • 2 tbsp honey (add more if you’d like it sweeter)
  • 100ml milk
  • Juice of 1 orange
  • 1 orange or mandarin, chopped up into small bite-size pieces
  • 1 large tub Yoplait Skyr
  • 180g oats
  • 1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
  • 100g dark chocolate, melted

Method

  1. Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
  2. Add a tub of Skyr and stir until combined. Fold in the chopped orange.
  3. Taste and add a little more honey if you’d like. Fold in the oats.
  4. Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Posted on

Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns