Mary Flahavan’s Fruit Oat Smoothie

fruit oat smoothie

Fruit Oat Smoothie
Makes approximately 500ml (1 pint)
150g (6oz) fruit (e.g. ripe bananas, strawberries, raspberries, blueberries, kiwis or  stewed apple)
100g (4oz) yogurt
40g (1½ oz) or 2 scoops of Flahavan’s Quick Oats
200 ml (7 fl oz) milk
Honey to sweeten
  1. Put all the ingredients into a blender and blend for about 1 minute until smooth.
  2. Add more milk to adjust consistency.
  3. Pour into two tall glasses and serve.

Odlums Blueberry Crumpets with honey & yogurt


  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying


  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.


Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets


Triple Chocolate Log

tripe-chocolate-logServes: 16


4 eggs
80 g Honey
120 g castor sugar
70 g Almond powder
140g Millac Gold
140g Cake flour
8 g Baking powder
20 g cocoa powder
80 g melted Lakeland Butter
60 g melted dark chocolate 64%
White chocolate mousse   
160 g white chocolate Covertures
2 leaf gelatin
100 g Viva whole milk
200 g Millac Gold
2 orange skins
Crunchy Praline
375 g praline paste
50   g butter
100 g milk chocolate
150 g Pailletine Feuilletine (or crunchy breakfast cereal)
Milk chocolate mousse
160 g milk chocolate Covertures
2 leaf Gelatin
100 g Viva whole milk
1 vanilla bean
200 g Millac Gold
2 g cinnamon powder
Dark chocolate Mousse
140 g dark chocolate Covertures
2 leaf gelatin
100g Viva whole milk
200 g Millac Gold
200 g coffee powder



1. Mix the eggs, honey and caster sugar. Then add the powdered almonds, sieved flour, cocoa powder and baking powder.

2. Pour in the Millac Gold, melted butter and melted dark chocolate. Pour the mixture into a log tin and cook in the oven at 180°C.


1. Soak the gelatin leaf in ice-cold water for 4 minutes.

2. Melt the dark, milk or white chocolate in a bain–marie or in a low set microwave oven, stirring regularly.

3. Bring the milk to the boil, and then add the gelatin. Stir to melt the gelatin completely and then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture. Pour in the rest of the liquid making sure consistency remains the same throughout.

4. Whip the cream, which should be a little liquidised. Then incorporate the chocolate with the whipped cream.

Crunchy Praline

1. Mix all the ingredients over a warm water bath and stir till everything is combined.

2. Spread over a paper sheet as thin as possible and chill until set. Cut into a round shape.

3. Store in a plastic container and add to the dessert at the end.


Roll out the biscuit, leave it to cool down and then cut out a rectangle shape the size of your log tin. Make the white chocolate mousse, cover the log tin with baking paper and pour in. Then put it in the freezer.

Make the dark chocolate mousse. Pour the dark chocolate mousse over the milk chocolate mousse and then place the biscuit on top. Store in the freezer.

Once the mousse is frozen, turn the log out of the mold, decorate it and then put it in the chiller to defrost for at least 6 hours.

Marmalade Muffins


 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12


  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin

Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16