These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. We love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt.
Ingredients
Dough
125 g Glenilen Natural Yoghurt
200 g plain flour
1 tsp bicarbonate of soda
20 g wheat bran
30 g honey
25 g butter
110 g dried fruit
70 ml buttermilk
1 egg, egg wash
Method
Preheat your oven to 200C/180C fan.
Line a tray with parchment paper & set aside.
Into a mixing bowl, sieve in the flour and soda.
To this add the bran and mix.
Add the cubed butter and with clean hands, rub together to blend.
At this stage, add the Glenilen Natural Yoghurt, honey and buttermilk.
Mix to form a soft scone dough.
Roll on a lightly floured surface to a thickness of 2″.
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
20.5 / 8inch Springform Tin
250g Packet Digestive Biscuits
125g Butter
Filling
I small lemon
450g cream cheese
200g sour cream
2 eggs
175g Caster sugar
1.5 teaspoons of vanilla extract
1tbsp cornflour
125g punnet Blueberries
Method
Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
Remove the cheesecake from the fridge 3 minutes before serving.
Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
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.
To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.
First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊
Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.
Serves 2
Porridge Ingredients: • 100g Flahavan’s Rolled Oats • 300ml Flahavan’s Vitamin Rich Oat Drink • 150ml water • 1 crisp apple, coarsely grated • 40g dried cranberries • Zest of ½ orange • 2–3 tbsp fresh orange juice • 1–2 tsp honey, to taste • 1 tsp (5g) butter • Pinch of salt • ½ tsp cinnamon • ½ tsp ground ginger • Pinch of nutmeg • 2 tbsp chopped walnuts or pecans
Compote: • 250g apple, peeled, cored and chopped • 100g frozen cranberries • Juice of 1 orange (roughly 60–80ml) • 20–25g sugar (about 1½–2 tbsp) • 2–3 tbsp water • Optional: a small pinch of cinnamon
Method 1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan. 2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst. 3. Taste and adjust the sweetness with additional sugar if needed. 4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice. 5. Once cooled, refrigerate until needed. 6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan. 7. Cook for 5–7 minutes, stirring frequently, until thick and creamy. 8. Add the orange zest and juice & cook for another 30–60 seconds. 9. Remove from the heat & stir through the butter and honey until melted. 10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
20.5 / 8inch Springform Tin
250g Packet Digestive Biscuits
125g Butter
Filling
I small lemon
450g cream cheese
200g sour cream
2 eggs
175g Caster sugar
1.5 teaspoons of vanilla extract
1tbsp cornflour
125g punnet Blueberries
Method
Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
Remove the cheesecake from the fridge 3 minutes before serving.
Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.
First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊
Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.
Serves 2
Porridge Ingredients: • 100g Flahavan’s Rolled Oats • 300ml Flahavan’s Vitamin Rich Oat Drink • 150ml water • 1 crisp apple, coarsely grated • 40g dried cranberries • Zest of ½ orange • 2–3 tbsp fresh orange juice • 1–2 tsp honey, to taste • 1 tsp (5g) butter • Pinch of salt • ½ tsp cinnamon • ½ tsp ground ginger • Pinch of nutmeg • 2 tbsp chopped walnuts or pecans
Compote: • 250g apple, peeled, cored and chopped • 100g frozen cranberries • Juice of 1 orange (roughly 60–80ml) • 20–25g sugar (about 1½–2 tbsp) • 2–3 tbsp water • Optional: a small pinch of cinnamon
Method 1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan. 2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst. 3. Taste and adjust the sweetness with additional sugar if needed. 4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice. 5. Once cooled, refrigerate until needed. 6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan. 7. Cook for 5–7 minutes, stirring frequently, until thick and creamy. 8. Add the orange zest and juice & cook for another 30–60 seconds. 9. Remove from the heat & stir through the butter and honey until melted. 10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
20.5 / 8inch Springform Tin
250g Packet Digestive Biscuits
125g Butter
Filling
I small lemon
450g cream cheese
200g sour cream
2 eggs
175g Caster sugar
1.5 teaspoons of vanilla extract
1tbsp cornflour
125g punnet Blueberries
Method
Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
Remove the cheesecake from the fridge 3 minutes before serving.
Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
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:
