Rachel’s Party Doughnuts

Makes 24

You will need:

  • 450g (1lb) strong white flour
  • ¾ teaspoon salt
  • 40g (1½oz) chilled butter, cubed
  • 225ml (8fl oz) milk
  • 75g (3oz) caster sugar
  • 1½ teaspoons dried yeast or 
15g (½oz) fresh yeast or 
1 x 7g (¼oz) sachet fast-acting yeast
  • 2 egg yolks
  • Vegetable oil, for frying
  • 225g (8oz) caster sugar, to serve

Sift the strong white flour and the salt into a large bowl. Add the chilled cubed butter and, using your fingertips, rub it in until the mixture resembles breadcrumbs.

Heat the milk in a saucepan until it is warm, then stir in the caster sugar and the dried yeast, fresh yeast or fast-acting yeast, whichever you’re using. Remove the saucepan from the heat and allow it 
to stand for 5 minutes until the yeast goes frothy. If you’re using fast-acting yeast, there is no need to let the mixture stand. Using a whisk, mix in the egg yolks.

Pour most of this liquid into the 
flour-and-butter mixture and mix to a 
soft but not a wet dough – you may not need all of the liquid. Knead the dough, either by hand or in an electric food mixer using the dough hook, for approximately 5 minutes or until the mixture is smooth and slightly springy.

Place the dough in an oiled bowl and coat the dough with oil by rolling it around the bowl. Cover the bowl with cling film or a clean tea towel and leave 
it in a warm place for about 1 hour or until the dough has doubled in size.

Knock back the risen dough and knead it for 2-3 minutes. Roll it out on a floured work surface to 1cm (½in) thick, then, using a 5cm (2in) plain cutter, cut out about 24 rounds.

Into the centre of each round, insert your forefinger until it goes all the 
way down through the dough. With your forefinger, lift up the doughnut and swing it around in the air! This 
will make the hole wider.

Place the doughnuts on an oiled baking tray and tidy each one up into a round. Cover again with oiled cling 
film or a tea towel and leave in a warm place for approximately 30-45 minutes until the doughnuts have nearly doubled in size.

Meanwhile, heat the vegetable oil in a deep fryer to a temperature of 180-190°C (350-375°F). I normally use a wide saucepan filled with about 5-6cm/2-2 ½in of vegetable oil. You can check the temperature with a sugar thermometer or using a 1cm (½in) 
cube of bread, which should sizzle and turn nicely golden brown in about 
30-40 seconds.

Carefully place the doughnuts in the oil with a slotted spoon and cook for 2-3 minutes on each side until golden brown. Remove from the oil with the slotted spoon and toss immediately in the caster sugar to serve.

See Rachel’s Churros con Chocolate Recipe

Rachel’s Rhubarb Bread and Butter pudding

Oatmeal, Cranberry and White Chocolate Cookies

flas choc cookies



  • 275g (10oz) Flahavan’s Progress Oatlets
  • 225g (8oz) butter, at room temperature
  • 50g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries, roughly chopped
  • 100g (4oz) white chocolate, finely chopped



  • Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper.
  • Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together. Tip into a bowl and beat in the cranberries and white chocolate.
  • Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1½in) thickness. Bake for 15-20 minutes, until they are a pale golden colour and soft to the touch.
  • Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice glass of milk or a cup of tea.




French Toast with Banana & Walnuts



  • 4 fresh bananas, sliced
  • l 50g fresh walnuts, roughly chopped
  • l Maple syrup, to serve (optional)

For the French toast:

  • 2 eggs, beaten
  • 100ml milk
  • 1 tbsp caster sugar
  • 4 slices of thick white bread, cut in half diagonally
  • 25g butter


Mix the eggs, milk and sugar in a shallow dish and beat well. Add the bread, then turn in the liquid until well soaked.

Heat half the butter in a large non-stick frying pan, then add 2 triangles of bread and fry on each side until golden brown. Then repeat the process with the next 2 pieces.

Put two pieces of French toast on each plate, cover with fresh banana slices, drizzle with maple syrup and then sprinkle with chopped walnuts to serve.

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.


Warm Pancakes with Berries and Syrup

Bord B warm pancakes

Serves 4


  • 150g plain flour
  • 1 teasp. baking powder
  • 2 tablesp. sugar
  • 3 eggs
  • 1 tablesp. Greek style yoghurt
  • Milk
  • Butter for cooking

To Cook

Place the flour, baking powder and sugar in the food processor. Whiz to mix well. Add the eggs, yoghurt and enough milk to make a thick, but not too thick batter. Heat a knob of butter on a non-stick pan. Take spoonfuls of the batter and cook on the hot pan for 3-4 minutes on each side until nicely browned. Keep warm.

Serving Suggestions

Serve with berries sprinkled with caster sugar and maple syrup. A spoonful of Greek style yoghurt would also be very good served with them.

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.