Tag: home baking

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Feeling Festive? Enjoy afternoon tea and mince pies in comfort @ballymaloe_house Co.Cork.

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Neven Maguire’s cinnamon and mincemeat swirls from Neven’s Christmas in Limerick on RTÉ One #BordBia 🎅😍🇮🇪

Neven Maguire

By Neven Maguire

Celebrity Chef

Neven’s Christmas in Limerick airs on Thursday, 11 December, on RTÉ One at 8pm.

Ingredients

Makes 12

· 320g Ready Rolled Puff pastry

· 220g Mincemeat

· 1 tbsp Ground Cinnamon

· 1 Egg Yolk mixed with 1 tbsp Milk

· 25g Butter


For The Vanilla Frost Dip

· 100g Cream Cheese

· 75g Icing Sugar

· 1 tsp Vanilla Extract

· 1 tbsp Cream

· Good Pinch Sea salt

Method

  1. Preheat to 180°C (350°F/Gas Mark 4).
  2. Unroll the puff pastry on a clean work surface, with the long edge on the top and bottom. Carefully spread the mincemeat all over the surface, leaving a 1cm edge all round. Dust over the ground cinnamon.
  3. Carefully begin to roll the pastry to create a long log. Using a sharp knife, cut into 12, roughly 3cm thick each.
  4. Melt the butter in a small pan or in the microwave and use to brush the holes of the muffin tin generously. Place the cut pastry swirls into each of the muffin holes, then brush with the beaten egg mixture.
  5. Bake for 20 minutes until golden. Gently remove from the tin immediately to a cooling rack, and allow to cool.


For The Vanilla Frost Dip

  1. Place the cream cheese in a bowl and whisk using a handheld blender for 1-2 minutes until smooth. Sift in the icing sugar followed by the vanilla extract, cream and salt. Whisk again for another few minutes until light and fluffy.
  2. Serve the mincemeat swirls warm or at room temperature with the vanilla frost dip in small bowls alongside.

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Odlums chocolate biscuit cake filled with Rich Tea biscuits & #maltesers


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