Blackberry & Walnut Teabread

Fresh Fruit Cookies

odl fruit cookies apr 16


300g/10oz Odlums Cream Plain Flour

150g/5oz Butter (room temperature)

150g/5oz Caster Sugar

1 Medium Egg (beaten)

Few Drops Vanilla Essence



250ml Carton Fresh Cream (whipped)

Fresh Fruit in Season


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease large flat baking trays.
  2. Beat the butter and sugar together until light and creamy. Add the eggs and vanilla essence and mix well.
  3. Gradually add the flour and mix until dough is formed. Wrap and chill for an hour.
  4. Roll the dough out on a lightly floured board to a thickness of 3 – 4mm.Cut with large round cutters of choice. Dip the cutters into flour before each use.
  5. Arrange them on prepared tins/trays and bake in a central oven position for about 12 minutes or until firm and golden brown. Leave to cool for 10 minutes then transfer to wire tray to cool.
  6. When cold decorate with a layer of fresh cream and fruit of your choice!

Fresh Fruit Crumble

odl rhubarb crumble apr 16

Egg Free Banana & Nutella Muffins

odl banana muffins


225g / 8oz Odlums Cream Plain Flour

1 Teaspoon Odlums Bread Soda (sieved)

125g / 4oz Caster Sugar

2 Large Bananas (Mashed)

2 Tablespoons Kelkin Smooth Peanut Butter

150ml / ¼ pint Almond Milk

1 Teaspoon Kelkin Cider Vinegar

2 Tablespoons Sunflower Oil

2 Teaspoons Goodall’s Vanilla Extract

6 teaspoons Nutella


  1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
  2. Put the flour, sugar and bread soda into a bowl and mix well.
  3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
  4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
  5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
  6. Bake for about 15 minutes until risen and golden brown.
  7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.

Valentine Red Velvet Cupcakes

odl vals cup cakes feb 16


  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ Tablespoons Cocoa (sieved)
  • ½ Teaspoon Goodall’s Vanilla Extract
  • 1 Bottle Goodall’s Red Colouring (25ml)
  • 150ml/¼ pt Buttermilk
  • Pinch of Salt
  • ½ Teaspoon Odlums Bread Soda (sieved)
  • 1½ Teaspoons White Vinegar


  • 125g/4oz Butter (room temperature)
  • 100g/½ 200g Tub Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 Teaspoon Goodall’s Vanilla Extract


  1. Preheat oven to 180°C.350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for 20 minutes approx. until risen and firm to springy to the touch.
  7. Cool for in tin for 10 minutes, then, transfer to a wire tray to cool.
  8. When cold beat the topping ingredients together until smooth.
  9. Use to pipe or spread on each cupcake. Decorate as wished!!


Odlums Traditional Pancakes

odlums trad pancakes tw feb 16

Ingredients :

  • 125g / 4oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 300ml / 1/2 pint Milk
  • Oil for frying


  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
  3. Pour batter into a jug and allow to stand for about 30 minutes.
  4. Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
  5. Fry until golden brown. Turn and fry the other side until brown also.
  6. Stack pancakes on a large plate, as they are cooked.
  7. Spread with chocolate sauce, roll and add ice cream

To Serve

  • Chocolate Spread
  • Ice cream

Tasty Filling Suggestions

  1. Dust with Shamrock Golden caster sugar, add a squeeze of lemon juice, roll up pancake and serve.
  2. Drizzled with Rowse Honey
  3. Fruit served with whipped cream
  4. Stewed apples, flavoured with cinnamon and a dollop of fresh cream
  5. Diced chicken with salsa sauce