Odlums Christmas Cookies

odl christmas cookies



Odlums Banana Layer Cake



350g /12 oz Odlums Cream plain Flour
1 teaspoons Odlums Bread Soda
Pinch of Salt
125g/4 oz Butter
200 g/7oz Granulated Sugar
2 large eggs
1 teaspoon Goodall’s Vanilla Extract
3 Large Bananas (Mashed)
60ml/ 4 Tablespoons Buttermilk

Fresh Banana Icing Ingredients

1 Large Ripe Banana (Mashed)
450g/1 pound Icing Sugar (Sieved)
50g/2 oz Butter
125g/4 oz Cream Cheese
1 teaspoon Goodall’s Vanilla Extract


2 bananas (not overly ripe, for slicing between the layers)


1. Preheat oven to 190°C/375°F/Gas 5.
2. Grease and baseline with grease proof paper 2 x 8 “/ 20cm sandwich tins.
3. Beat butter and sugar together until smooth and creamy.
4. Add the eggs and vanilla extract and beat for 30 seconds.
5. Next mix in the banana and buttermilk. Finally, sieve in flour, bread soda and salt.
6. Gentle stir to combine. Divided mixture evenly between two prepared tins.
7. Bake in centre of the oven for 25 minutes, or until well risen and firm to the touch.
8. Remove from the oven, leave in tin for 10 minutes.
9. Turn into a wire tray to cool.

To Assemble Cake

1. Meanwhile make the icing by putting all ingredients into a mixing bowl. Beat until smooth.
2. Spread two thirds of the icing on both halves of the cake.
3. Slice and arrange the bananas on one half of the cake and place the other half on top.
4. Spread remaining icing on top of the cake.


Odlums Breakfast Muffins

Odlums Blueberry Muffins

blueberry muffins

Odlums Scary Shortbread Cookies

Odlums Spooky Gingerbread Skeletons

odl spooky ginger


250g / 8oz Odlums Cream Plain Flour

75g / 3oz Butter, softened

75g / 3oz Brown Sugar

1/2 teaspoon Bicarbonate of Soda

50g / 2oz Golden Syrup

1 Egg Yolk

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger

You will also need:

gingerbread cutter

baking sheets

a wire tray for cooling

White Icing Pen to Decorate


  1. Cream butter and sugar together until light and fluffy.
  2. Add bicarbonate of soda, golden syrup and egg yolk and stir well.
  3. Sift the flour and spices into the bowl and mix with a wooden spoon until well combined.
  4. Shape into a ball and knead lightly on a work surface until smooth.
  5. Wrap and chill for about 30 minutes before using.
  6. Thinly roll out dough a use gingerbread cutters to cut out shapes.
  7. Place on lightly greased baking sheets, leaving a space between each.
  8. Bake at 180°C/350°F/Gas 4 for about 10-12 minutes until slightly risen and golden in colour.
  9. Transfer to a wire tray to cool.
  10. When cold, add Skeleton ‘bones’ and faces with a white icing pen available in supermarket baking aisle



Odlums Fruit Crumble



125g/4 tablespoons Odlums Cream Flour
125g/4 tablespoons Light Brown Sugar
175g/6 tablespoons Odlums Porridge Oatflakes
125g/Half a block of Margarine
Fruit of your choice – Apples, Rhubarb, Gooseberries

You will also need

a bowl and wooden spoon
a microwave oven


  1. Ensure oven is fully preheated to 190°C, Gas 5
  2. Put the flour into a bowl. Add in the margarine and rub into the flour with your fingers.
  3. Add in the sugar and the oatflakes and mix together.
  4. To prepare fruit – if using apples, peel them first. Chop fruit into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten. Microwave on High power for 5 – 7 depending on power of microwave.
  5. Put fruit in ovenproof dish. Spoon crumble over fruit. Bake in oven for about 20 minutes.

To stew apples

  1. Peel two large cooking apples
  2. Roughly chop into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten.
  3. Microwave on High power for 5 to 7 minutes depending on power of microwave.