Odlums Chocolate Centred Cupcakes

Odlums Blackberry & Walnut Teabread

Odlums Blackberry & Walnut Teabread

Blackberry & Walnut Teabread

Catherine’s gluten free lemon poppy seed loaf




225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

 For Glaze

175g/6oz Icing Sugar

Juice of Lemon


  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
  2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
  6. When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
  7. When completely cold store in an airtight container.


Odlums Chocolate Centred Cupcakes

Odlums Breakfast Muffins

Odlums Brown Scones

od brown scones


125g/4oz Odlums Coarse Wholemeal

125g/4oz Odlums Self Raising Flour

150ml/¼ pint Milk (approx)

Pinch Salt

25g/1oz Caster Sugar

25g/1oz Margarine

Above quantities may be doubled if you wish!


  1. Sieve flour and salt into a bowl, stir in sugar, if used.
  2. Rub in margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1” in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured pre-heated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a pre-heated oven 425°F/220°C/Gas 8 on upper shelf position for 10 mins. approx .
  8. Cool on a wire tray.


When Cool, Place Creme Fraiche, smoked salmon & a sprig of Dill for a really tasty healthy lunch alternative!



Odlums cream cupcakes

Delicious cream cupcakes including strawberry and chocolate
Delicious cream cupcakes including strawberry and chocolate


  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine  (room temperature)
  • 125g/4oz Caster Sugar
  • 2 Eggs (room temperature)
  • Few Drops Vanilla Essence

To Decorate

For Buttercream:

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing sugar (sieved)
  • Few Drops Vanilla Essence
  • Selection of food colouring
  • Sweets to decorate (optional)


  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or ‘swirl’ icing onto each cupcake. Top with sweet if liked!


Odlum’s Ghostly Fairy Cakes

odl ghostly


175g/6oz Odlums Self Raising Flour

125g/4oz Caster Sugar

125g/4oz Margarine (half a block)


Black Icing Pen (available in supermarket baking aisles)

2 Eggs

2 tablespoons cold Water

To decorate

Roll out Royal Icing (white)

You will also need:

electric mixer (optional)

paper cases & a bun tray

a wire tray for cooling


  1. Ensure oven is fully preheated to 200°C, Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. Put the flour, sugar, margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. Cool on a wire tray.
  7. Open Roll out royal icing and allow to soften at room temperature. Then roll out and cut small circle with cake cutter and place onto each bun.. Using Black icing pen, paint ghosts faces on or better still get the kids to do it !